Ms. Mofet's Eggplant Parmesan

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msmofet

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Apr 5, 2009
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Ms. Mofet's Eggplant Parmesan

  • 2 medium Eggplant, sliced thick (with or without skin)
  • 1 (15 oz) can plain tomato sauce
  • Fresh grated romano cheese
  • Fresh grated parmesan cheese
  • 1 lb mozzarella cheese - sliced
  • Choice of flour (AP flour, peanut flour, flaxseed meal or combo)
  • Choice of unseasoned bread crumbs (regular or Panko)
  • Choice of Oil for frying (peanut, canola or vegetable oil)
Herbs and spices (to taste):



  • Granulated Garlic powder
  • Onion powder
  • Goya Adobo seasoning (dry spice mix not the chilies & paste)
  • Accent (or MSG) - optional
  • Ground Sea Salt
  • Ground peppercorn blend
  • Ground Hot red pepper flakes
  • Cayenne
  • Hungarian hot Paprika
  • Dry oregano
  • Dry thyme
  • Dry rosemary
  • Dry basil
  • Dry parsley
  1. Bread eggplant (breading ingredients/steps below)
  2. Heat oil in deep pan to 350°F
  3. Fry eggplant till golden brown
  4. Drain fried eggplant on rack, paper towels or brown paper bag
  5. Place eggplant in single layer on a cookie/sheet pan
  6. Spoon enough tomato sauce on each eggplant round to cover
  7. Season with additional herbs and spices
  8. Sprinkle with grated cheeses
  9. Place a slice of mozzarella on top
  10. Place under broiler till cheese is melted and browned
  11. Serve hot or cold; with pasta, salad or on Italian bread
Breading Ingredients/Steps:



  1. Dredge flour: Choice of flour (AP flour, peanut flour, flaxseed meal or combo), ground sea salt, ground peppercorn blend
  2. Egg wash: Egg, milk (or buttermilk), ground sea salt, ground peppercorn blend, ground red pepper flakes
  3. Crumbs: Panko or Regular Unseasoned bread crumbs, Oregano, Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, Ground Sea Salt, Ground peppercorns, Ground red pepper flakes, Cayenne, Paprika, Thyme, Rosemary, Freshly grated Romano & Parmesan cheeses
img_1020965_0_5a8474c4a27e02c5e2bf30e1ec239554.jpg
 

LPBeier

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Ms M, I was saying to DH last night "I have to use up these eggplants tomorrow.....now I know how! This is is a little different from my own version and sounds delicious! Thanks.
 

msmofet

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Apr 5, 2009
Messages
13,168
Thank you everyone. Enjoy and let me know what you think.
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
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So you don’t bother with salting the eggplants?

Nope. Or peeling. I don’t see the need. The skin isn’t bitter and I feel it keeps the meat together when cooked (eggplant tends to get to soft). I don’t think the meat is watery so why waste time and salt. My mom would salt and the eggplant felt rubbery to me. I didn’t like the texture.
 
Last edited:

dragnlaw

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Feb 16, 2013
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Location
Waterdown, Ontario
Depending on the age/size of the eggplant, I've found that salting is really just to help get rid of extra moisture. If it is older, not too much will get rid of bitterness. IMHO

By age/size I'm referring to how long it has been since picked, how long it has been sitting in the fridge, etc.

Fresh off the plant I find the skin much better, not so tough. I talking about globe eggplants here.

If I'm just frying them in breadcrumbs (my father loved them that way, and is the first way I ever even knew about eggplants) I leave the skin on as I think it helps to hold the slice together. If the slice is being used along with something else, as in a sandwich, I'll remove the skin.
 

bbqcoder

Senior Cook
Joined
Jun 22, 2019
Messages
469
Location
Massachusetts
Herbs and spices (to taste):



  • Granulated Garlic powder
  • Onion powder
  • Goya Adobo seasoning (dry spice mix not the chilies & paste)
  • Accent (or MSG) - optional
  • Ground Sea Salt
  • Ground peppercorn blend
  • Ground Hot red pepper flakes
  • Cayenne
  • Hungarian hot Paprika
  • Dry oregano
  • Dry thyme
  • Dry rosemary
  • Dry basil
  • Dry parsley

What are the quantities of spices that you use? I guess for the hot peppers, you might do quarter teaspoon but for the rest, a full teaspoon?
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,168
What are the quantities of spices that you use? I guess for the hot peppers, you might do quarter teaspoon but for the rest, a full teaspoon?

This is my all purpose house blend seasoning. I use it on everything. I make a large batch ahead of time. I just add and taste till it’s the way I like it. Sorry for I don’t have exact measurements. Go easy on the pepper at first.
 
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