Rustic Eggplant Parm

From Lady Adele's Farmhouse Kitchen. Crispy edges. Melty center. Pure comfort. Made with simple ingredients and a whole lot of heart.

Ingredients

• Eggplant: 2 large eggplants, sliced ½-inch thick
• Eggplant: 1 tsp salt
• Eggplant: 2 cups all-purpose flour
• Eggplant: 3 large eggs, beaten
• Eggplant: 2 cups Italian breadcrumbs
• Eggplant: ½ cup grated Parmesan cheese
• Eggplant: 1 tsp garlic powder
• Eggplant: 1 tsp dried oregano
• Eggplant: Olive oil, for frying
• Eggplant: Sauce:
• Eggplant: 2 tbsp olive oil
• Eggplant: 1 small onion, diced
• Eggplant: 3 cloves garlic, minced
• Eggplant: 1 (28 oz) can crushed tomatoes
• Eggplant: 1 tsp sugar
• Eggplant: 1 tsp dried basil
• Eggplant: ½ tsp dried oregano
• Eggplant: Salt & pepper to taste
• Eggplant: To Assemble:
• Eggplant: 2 cups shredded mozzarella
• Eggplant: ½ cup grated Parmesan
• Eggplant: Fresh basil for garnish (optional)

Instructions

1. Prep the eggplant: Sprinkle slices with salt and let sit 30 minutes. Rinse and pat dry.
2. Make the sauce: Heat olive oil over medium heat. Add onion and garlic; sauté until soft. Stir in crushed tomatoes, sugar, basil, oregano, salt, and pepper. Simmer 20 minutes.
3. Bread the eggplant: Dredge slices in flour, dip in beaten eggs, then coat with breadcrumbs mixed with Parmesan, garlic powder, and oregano.
4. Fry the slices: Heat olive oil in a skillet. Fry eggplant until golden on both sides. Drain on paper towels.
5. Assemble: Spread a thin layer of sauce in a baking dish. Layer eggplant, sauce, mozzarella, and Parmesan. Repeat layers.
6. Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden. Let rest 10 minutes before serving. Lady Adele's Tip: Letting the eggplant rest with salt brings out bitterness and helps you get that perfect crispy, melty bite every time.