Description
Discover how to make a delicious Eggplant Parmesan Pie with our easy-to-follow recipe. Indulge in layers of cheesy goodness and crispy eggplant. Click to get cooking now!
Ingredients
- 2 – 3 eggs (as needed)
- 3/4 cup (180 ml) whole wheat or all-purpose flour (use wheat/gluten-free, if needed)
- 1 cup (240 ml) vegetable oil
- 1 medium eggplant (peeled and sliced into thin rounds)
- 2 cups (480 ml) tomato pasta sauce
- 1/2 cup (120 ml) grated dairy-free cheese
Instructions
- Set your oven to 350°F and prepare a pie dish by coating it with nonstick spray.
- Gently whisk the eggs in a shallow dish slightly larger than the eggplant slices. Place the flour in a separate shallow dish.
- Warm the oil in a large, sturdy skillet over medium to medium-high heat.
- Dust an eggplant slice with flour, shake off any extra, dip it in the beaten egg, let any excess drip off, and then lightly coat it again with flour.
- Place the slice in the hot oil, and continue with additional slices, ensuring not to overcrowd the pan (4 or 5 slices fit well). Cook them until lightly golden, then flip to brown the other side, about 1-2 minutes per side. Move them to a baking sheet lined with paper towels and gently pat the tops dry. Repeat for all slices.
- Arrange the fried eggplant slices in the pie dish, almost filling it, then layer on the tomato sauce, followed by the cheese.
- Bake uncovered for 25 minutes until the top is beautifully browned. If it’s not as golden as desired, broil for an additional 3 minutes. Serve right away or store in the refrigerator for up to 4 days, or freeze for up to 3 months. These eggplant slices also make a delicious sandwich filling.
Notes
- To make a healthier version, consider using whole wheat flour or a gluten-free alternative.
- For a dairy-free option, substitute dairy-free cheese or nutritional yeast for the grated cheese.
- Ensure excess oil is removed by draining fried eggplant slices on paper towels before assembling.
