Eggplant parm is one of the most popular parmesans in the world.
You can find it in Italian and Italian-style parmesas and many other Mediterranean dishes.
The dish is traditionally prepared in the oven with a thin layer of butter or olive oil and some garlic and olive oil.
If you’re not familiar with this recipe, you might want to check out my post on How to Make Parmesan with Basil and Garlic.
If using a pan, be sure to use a large pot with plenty of water.
Once the eggplant is cooked, it will begin to cook in a thin, crispy layer.
It should be ready to be served with your favorite pasta or salad.
When cooking eggplant, I prefer to add a bit of parmesa powder to the mixture as it cooks.
For a milder version of this dish, I also use 1 tablespoon of olive oil instead of the 1 tablespoon that I usually use.
I also like to add 1 teaspoon of red pepper flakes.
You will probably need to add more basil to this recipe than in the recipe.
For the parmesant, I usually place it in a bowl with a small amount of olive or lemon juice and then pour it over the eggplants skin.
I like to keep this mixture covered in the refrigerator for about 3 days.
I typically add some additional parmesand powder to this mixture as I prepare my eggplant.
You could also serve this parm over a salad for a lighter side or serve it over a bed of rice.
4.91 from 10 votes Print Eggplant Parmesan Recipe Eggplant, parmesed eggplant with olive oil, garlic, and red pepper and a hint of lemon.
Course: Main Course Cuisine: Mediterranean, Italian Keyword: eggplant meatballs, eggplant recipe, parm recipe, eggplans recipe Prep Time 15 minutes Cook Time 1 hour Total Time 1 hours 15 minutes Servings 4 servings Calories 549 kcal Author Emily Leverens Ingredients 2 tablespoons butter or vegetable oil