Mom’s Best Eggplant Parmesan is made with chopped eggplants lightly sautéed until golden brown, then topped with a layer of fresh marinara sauce, grated Parmigiano-Reggiano cheese and fresh basil. Mom’s recipe is the easiest to make a very light, No-Carb, and delicious Eggplant Parmesan. It’s Gluten-Free and one eggplant dish we often make because it requires minimal work.
We love eggplant all summer long and this happens to be our family’s favorite.
The eggplant is very light and tasty. When you add freshly made marinara sauce along with some Parmigiano cheese and fresh basil on top – it takes it to a whole new level! No need to weigh it down with bread crumbs or with tons of shredded mozzarella. Only a few fresh ingredients is all you need, adding a lot of flavor to the tender eggplants.
Mom’s Eggplant Parmesan is also best served warm or at room temperature.
It makes for a fabulous side dish to serve with grilled meats and fish.
Here is a great tip from Mom: How to buy the best eggplants? When buying eggplants, make sure they are firm, not soft to the touch. Also, try holding one in each hand to find the ones that are lighter in weight. This is to assure you that they are not entirely full of seeds which makes the eggplant taste bitter. The lighter the eggplant feels, the better the quality, and the more tasty when grilled, sautéed or roasted.
Mom’s Best Eggplant Parmesan
- 2 large eggplants
- 1 cup canola or olive oil
- 1 to 2 cups Mom’s Quick Marinara Sauce
- 1/4 cup grated parmigiano-reggiano cheese
- fresh chopped basil leaves
Cut and chop the eggplants to about 1 to 2 inch pieces.
In a deep skillet, heat about 1/2 cup of oil on medium heat. When oil is hot, carefully add the eggplant to fill the bottom of the skillet. Sauté for a minute or so, watching them and turning them until they are golden brown.
Remove and drain on 2 to 3 sheets of paper towels in a deep foil pan. Spread evenly onto paper towels, this will help drain the oil from eggplants very well. Add another layer of paper towels on top of the eggplant and continue to sauté and drain on top of paper towels again.
Once you have finished cooking all the eggplant. Place another 2 sheets of paper towels on top. Lightly press on top, and set aside for about 15 minutes or more, allowing them to continue to drain the oil. The longer you leave them in paper towels, the better the paper towels will absorb the excess oil, leaving the eggplant less oily.
When ready to serve. Lightly warm up some marinara sauce. Remove and discard all paper towels. Transfer the chopped eggplants to a serving platter. Spoon lightly with marinara sauce over the eggplant. Sprinkle with grated Parmesan cheese and fresh chopped basil on top and serve.
Serves 6 to 8