Pesto and Panko Eggplant Parmesan
My mom brought back one of my favorite Eggplant Parmesan recipes from a trip she took to Tuscany. It's great! Fresh, delicious, and very time consuming. While I enjoy whipping up this authentic Italian recipe for friends or a Sunday night dinner, it's a bit labor intensive and I wanted to find a quicker twist on one of my favorite vegetarian meals. This recipe was inspired by a bag of marinara sauce and a bag of pesto I had in the freezer. You can definitely use homemade, or just get your favorite prepared brand from the store for a quick and tasty dinner.
- 1 large eggplant, sliced crosswise into 1/4 disks
- 4 eggs, beaten
- flour for dredging
- 2 c. Panko bread crumbs
- 1/2 c. pesto
- 1 lb. fresh mozzarella cheese, sliced crosswise
- 4 c. marinara sauce
- chopped Italian Parsley
- 1 c. shredded Parmesan cheese
- olive oil for frying
Set out an assembly line to prepare the eggplant for frying. Mix about a cup of flour with a tsp. of salt and some pepper and set aside.
In a small bowl, whisk together eggs with pesto, and set aside. Fill a second shallow dish with panko crumbs. Working in batches, dredge eggplant slices, one at a time, in the flour. Then dip into the egg and pesto mixture, allowing the excess drip back into the bowl. Then carefully coat in panko crumbs and set aside for frying.