Ralston Farm's Eggplant Parmesan Recipe
This recipe is a great rendition of an Italian classic. If you're lucky enough to get your hands on Ralston's crops, our heirloom variety of eggplant makes this recipe exceptionally deilcious.
- 4 eggs
- 2 1/2 Cups panko breadcrumbs
- 1/2 Pound eggplant, cut into 1/2-inch slices
- 3/4 Cups olive oil
- 1/2 container of grape tomatoes, sliced
- 1 1/2 Cup Parmesan cheese
In a large bowl, mix the eggs and panko together to create a batter. Dip the eggplant slices into the batter and set aside. In a large skillet, heat olive oil on medium-high until shimmering. Fry the eggplant slices for 1 to 2 minutes a side until they're golden brown.
When you're finished frying, lay the eggplant slices on a lightly oiled baking sheet and place a few of the tomato slices on top of them. Evenly distribute the Parmesan cheese over the slices and bake in the oven for about 10 minutes, or until the tops are lightly golden. Serve with warm bread or over pasta.