To make eggplant parmesan the way I wanted it, I combined what I liked from two different recipes, found at the Food Network and Epicurious. I had not tried Eggplant Parmesan until recently, but I have now fallen in love with it! Check out either of the links for great recipes or try the one I've listed below:
Ingredients:
* 1 pound (about 1 medium-sized) eggplant
* Salt
* 1 cup vegetable oil
* 1 tsp. salt
* 1 tsp. freshly ground black pepper
* 1 cup all-purpose flour
* 3 large eggs
* 2 cups panko * (Japanese bread crumbs)
* 2 oz. finely grated Parmigiano-Reggiano (2/3 cup)
* 2 cups of your favorite tomato sauce (I used Newman's Own Marinara)
* 1 pound ball fresh mozzarella, thinly sliced
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
Stir together flour, salt, and pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated.
Heat vegetable oil in a small dutch oven over medium heat until hot but not smoking, then fry eggplant 1 slice at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Enjoy!
Ingredients:
* 1 pound (about 1 medium-sized) eggplant
* Salt
* 1 cup vegetable oil
* 1 tsp. salt
* 1 tsp. freshly ground black pepper
* 1 cup all-purpose flour
* 3 large eggs
* 2 cups panko * (Japanese bread crumbs)
* 2 oz. finely grated Parmigiano-Reggiano (2/3 cup)
* 2 cups of your favorite tomato sauce (I used Newman's Own Marinara)
* 1 pound ball fresh mozzarella, thinly sliced
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
Stir together flour, salt, and pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated.
Heat vegetable oil in a small dutch oven over medium heat until hot but not smoking, then fry eggplant 1 slice at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Enjoy!
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