Easy Eggplant Parmesan Rockin Robin Cooks

Here is a super tasty Eggplant Parmesan recipe you must try! It has 3 cheeses and Italian spices.
__________ CLICK FOR RECIPE ____________

Amazon Store for Rockin Robin Cooks
https://www.amazon.com/shop/rockinrobincooks

Visit my website: http://www.cooking-mexican-recipes.com

My Free Newsletter: https://goo.gl/5PK8T9

FACEBOOK Connect with me yet? http://www.RobinInTheKitchen.com

TWITTER: https://twitter.com/#!/Robin_Rockin

Pinterest: http://www.pinterest.com/rockinrobin14/

Google+: http://tinyurl.com/mkeeqox

Instagram: http://instagram.com/RockinRobinCooks

GF Panko Breadcrumbs
http://amzn.to/1qPGFD1

Bobs Red Mill Gluten Free Flour
https://amzn.to/2q8w2wO

Check out my baked eggplant recipe that taste like fried: https://youtu.be/XQTkGAim3fg

Eggplant Parmesan Recipe

Ingredients:
1 large eggplant, peeled and sliced into inch rounds
1 jar pasta sauce (24 oz), I used Classico brand
Gruyere cheese
Mozzarella cheese, grated
Parmesan cheese, grated
2 eggs, beaten
1 cup panko bread crumbs
cup flour
tsp. Onion powder
tsp. Garlic powder
tsp. Thyme
tsp. Rosemary
tsp. Marjoram
1 tsp. Dried basil
tsp. Dried oregano
1 tsp. Dried parsley
Salt
Pepper
Olive oil
8 leaves of fresh parsley, chiffonade (rolled into a cylinder and sliced then chopped)

Directions:
Preheat oven to 375 degrees F.

Place the peeled and sliced eggplant on a rack or plate and sprinkle an average amount of salt over all the slices. Let them sweat for 30 minutes. The salt will draw out the moisture which will make your eggplant crispier as it cooks.

In a pie plate combine the panko crumbs, flour, and all the spices. Add a touch of pepper and stir to combine. Do not add salt to this mixture.

After 30 minutes of sweating the eggplant, take some folded paper towels and blot the eggplant to absorb the liquid that has drawn out of it.

Pour the pasta sauce into a sauce pan and add the fresh basil that you have chopped up using the chiffonade method ( stack the leaves on top of each other and then roll them into a cylinder.
Slice the leaves and then chop them into small pieces. Heat the sauce over low heat stirring occasionally.

Now you are ready to set yourself up for cooking at the stove. Place a casserole dish on a back burner. Place the panko crumb mixture near the frying pan and place the eggs (whisked) near the crumbs.

Heat the frying pan over medium heat and add enough olive oil to cover the bottom of the pan.

Once it is hot, dip a slice of eggplant into the egg and then into the crumb mixture. Cover the eggplant with coating and turn slices over to fully coat the second side. Also make sure the edges get a coating as well.

Place each coated eggplant slice into the oil carefully. Cook the eggplant about 4 to 5 minutes per side or until they are a nice golden brown. Watch closely so they dont burn.

When done, place the hot pasta sauce into the bottom of the casserole dish in a thin layer. Too much sauce will make the eggplant soggy.

Once the sauce is in, add the cooked slices of eggplant in a single layer. Add a sprinkle of mozzarella cheese, parmesan cheese and grate some gruyere over the top. Repeat the layers finishing it off with the cheese.

Place in a 375 degrees F. oven for 10 to 15 minutes or until the cheese melts.

Serve the pasta sauce on the side and add a salad for the perfect dinner, vegetarian style.

Enjoy!

Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Instagram, Twitter, and Google. It's as simple as copying and pasting this link: https://youtu.be/AdH_nJzOI2E



Music: Vexento Song: Pineapple Breeze
https://youtu.be/f6KKzXq8nX0