Inside Yummie's Recipe Box: Eggplant Parm
With things heating up, what’s the one Yummie summer staple you feel like every woman should have in their closet?
Christina: A few of my go-to Yummie staples are definitely the Short Sleeve Bodysuit and of course the Mel Biker Short. They're both super easy to just throw on and go. They're easy to wear piece that pair well with anything!
- You previously mentioned that you were trying out new recipes during quarantine - were you successful?
Christina: I have been very successful with my cauliflower/broccoli based dishes but still haven’t gotten around to that broccoli cheesy bread! That’s definitely next on my list!
- Are there any exciting summer activities you are looking forward to?
Christina: I’ve been enjoying the pool a lot so I plan on continuing that with what's left of summer!
What inspired you to make this dish?
Christina: Well for one, I had all the ingredients 😊 and two it’s pretty simple to make and tastes delish!
Are there any featured Yummie recipes that you’re looking to try?
Christina: Sitting by the pool is always better with a drink in your hand so, I’d have to go with Geri’s Aperol Spritz and Shari’s Limoncello Vodka Collins!
- 2 1/4 pounds (about 2 large) eggplants
- Salt + pepper to taste
- 1-2 cups canola oil
- 1 1/2 cups breadcrumbs
- 1 1/4 cups shredded Parmesan cheese, divided
- 4 eggs, beaten (more if needed)
- 1/4 cup extra virgin olive oil (to oil the sheet pans)
- 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices Marinara sauce
- Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a sheet pan or plate and pat them dry. Sprinkle both sides of the eggplant rounds lightly with salt + pepper. Set aside.
- Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a bowl.Set up your station so that you have beaten eggs in one bowl, and the breadcrumb cheese mixture in another.
- Dredge each eggplant round in egg, then in breadcrumb parmesan mixture.
- In a sauce pan over medium heat add canola oil and fry each eggplant round until golden brown. Place the eggplant on a plate and pat dry the eggplant slices with paper towels.
- In a casserole dish layer the sauce, eggplant rounds and cheese. Spread 1/2 cup of the tomato sauce over the bottom of the dish. Place eggplant rounds in a single layer covering the sauce on the bottom of the pan. Then cover that layer with sauce and mozzarella cheese. Sprinkle 1/3 cup of grated Parmesan cheese over that.
- Repeat this as many times needed to fill the dish. After, add the remaining mozzarella cheese, topped with the remaining sauce and the remaining Parmesan.
- Preheat oven to 375 and place the dish into the oven. Bake for 30-35 minutes until cheese is melted and browns on top. Remove from oven and let sit for 5-10 minutes before cutting into to serve. Serve and enjoy!
If you make this recipe, please remember to tag us on Instagram!
What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!