Easy Eggplant Parmesan Recipe

If you’ve been reading this blog for a while now you’ve probably figured out that most of the panini sandwiches that I make are for my lunch and they’re made with leftovers.  In the mornings before going to my 9-5 there isn’t a lot of time for cooking.  So I’m a big fan of easy panini.  Here’s how I make a very easy eggplant parmesan recipe.

Now I’m not going to go into too many details on how I make the eggplant parmesan but here a few tips to remember.

You should always peel the eggplant - Some people don’t peel their eggplant but I think that’s pretty gross.

Use Italian Dressing – Most people bread their eggplant by dipping each slice into a mix of egg and milk and then into the breadcrumbs.  I like to use Italian dressing and egg.  A nice seasoned dressing will taste best.

Use lots of tomato sauce – I make eggplant parmesan when I make a big pot of tomato sauce.  Take each fried slice of eggplant and dunk it in the pot of sauce to coat it.  It comes out much better this way.

Make Layers – Spread the sauce on the bottom of the pan, then a layer of eggplant.  Use your brick laying skills to make them fit together pretty tightly or just overlap them.  Then a layer of cheese and repeat the whole process over again at least one more time.

As far as the eggplant parmesan panini goes, it couldn’t be easier to make.  Just take a portion of eggplant parmesan and place it on some nice sliced Italian bread or a big hearty roll.  The best part about this panini is the crusty bread that holds it all together.  Pop it into the panini press and you’ll be enjoying an easy eggplant parmesan recipe in about 4-5 minutes.