Cooking with Super Chef and UofL Coach Lolla: Eggplant Parmesan


by Michelle Arnold

Posted on March 15, 2013 at 1:16 PM

Updated Tuesday, Oct 15 at 8:26 PM

Eggplant Parmesan

Serves 2-3

1 large eggplant
6 asparagus spears (soak in hot water for 1 minute first)

Canola oil for frying eggplant

2 cups flour

egg wash (3 eggs combined with 2 tablespoons of water)


3 cups Panko Bread Crumbs
1 cup Grated Parmesan
A dash of salt and pepper
Blend everything together in food processor until fine


4 cups of your favorite marinara
2 tablespoons sugar
4 tablespoons Sriracha hot sauce
2 tablespoons Red Hot hot sauce

1 pint heavy cream
1 cup grated Parmesan

2 tablespoons butter
2 tablespoons Flour
a dash of salt and pepper
Start off making roux with butter and flour, then add cream and whisk until it simmers, then add cheese and salt and pepper

Spinach Alfredo:
2 cups fresh spinach
1 cup Alfredo
Blend ingredients until smooth

Shredded Italian blend cheese (for the top the the eggplant after its fried)

Parsley and lemon slice for garnish if desired

Cut eggplant into thick slices. Place flour, egg wash, and bread crumbs all in separate bowls. Dip eggplant into flour, egg wash, and then dip into bread crumbs. Do the same with the asparagus spears. Heat canola oil in frying pan until very hot (350 degrees). Place eggplant in pan, fry for approximately 2 minutes or until golden brown. Fry asparagus after that. Meanwhile heat marinara, Alfredo, and spinach sauces on stove. On a pan, layer eggplant and marinara and top with Italian blend cheese. Broil for 30 seconds in oven until cheese is melted.   Place eggplant on plate. Spoon 3 sauces onto corners of the plate. Place eggplant stack in the middle. Position asparagus spears on top of the stack. Garnish with lemon and parsley if desired. Enjoy!

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