Recipe

Eggplant Parmesan Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago This marvelous dish is a delight to the senses. Every bite is luxurious with melting cheeses and rich sauce - with the crunchy, tender bite of the panko-crusted eggplant slices layered between. I have made this numerous times and everyone always ha... More Prep:30m Cook:120m Servings:8	Lunasea
	italian hearty comforting eggplants tomatoes oliveoil garlic basil redpepperflakes panko parmigianoreggiano mozzarella shreddeditaliancheeses

Cooking

Really yummy!

Add Photos

Does this look good? Yeah! / Nope

Fans

juliecake

thegoldmin

jett2whit

kathye

trigger

magali777

meals4abby

bluewatera

theoharry

minitindel

patticasas

danadooley

Ingredients

2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds

3 1/4 teaspoons salt

5 lb plum tomatoes

1 1/2 cups plus 3 tablespoons olive oil

2 large garlic cloves, finely chopped

20 fresh basil leaves, torn in half

3/4 teaspoon black pepper

1/4 teaspoon dried hot red pepper flakes

1 cup all-purpose flour

5 large eggs

3 1/2 cups panko (Japanese bread crumbs)

2 oz finely grated Parmigiano-Reggiano (2/3 cup)

1 lb chilled fresh mozzarella (not unsalted), thinly sliced

~~~~

Optional: 1-2 cups (to your liking) of shredded Italian cheese (I like the ones with mixed provolone, asiago, parmesan and mozzarella) to use in addition to the cheeses listed above. Sometimes I just like to 'up' the cheese quotient, especially on top, where it gets all puffy, chewy and a bit browned around the edges.

But it will taste perfect without the additonal cheese....

Directions

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute.

Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender.

Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds.

Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

~~~~

Put oven rack in middle position and preheat oven to 375°F.

~~~~

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon 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.

Transfer breaded eggplant slices to a baking sheet, with sheets of parchment or wax paper between layers.

Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish.

Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary.

Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella.

Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and shredded cheeses (if using).

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

**Note: Tomato sauce can be made 1 day ahead and chilled, covered.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Misc

Or see more just like this

Comments

hoosiermom68 1 year, 7 months ago said:
Hi Vickie! So nice to hear you're back.Hope you had fun w/your company! This recipe looks and sounds fab-I have only had eggplant once,but I loved it.Will have to try it soon.You get my 5!
Have a good one!
Carrie :)

minitindel 1 year, 7 months ago said:
Hey vickie this is awesome thanks sweetie

jett2whit 1 year, 7 months ago said:
Hi there! This sounds good....Wish I had that for lunch today....
jett

magali777 1 year, 7 months ago said:
Mmmm....love eggplant! thanks!

juliecake 1 year, 7 months ago said:
Just love all recipes using eggplant. Your recipe for eggplant parmesan differs from mine, will definitely give yours a try, sounds wonderful! Thank you.

trigger 1 year, 7 months ago said:
I like the basil leaves, torn in half, a knife alters the flavor.
Why do you use 1 lb "CHILLED" fresh mozzarella rather than room temperature?
Is it for the ease of slicing.
Great post Vickie
Michael

suestonebender 1 year, 7 months ago said:
Tucking this one into our Tryst group too. You share the most mouthwatering dishes!

dickles 1 year, 7 months ago said:
Wonderful

bluewaterandsand 1 year, 7 months ago said:
I like eggplants and this recipe sounds wonderful! Thanks!

jimrug1 1 year, 7 months ago said:
Hi Vickie, This is a definite winner. The fresh tomato basil sauce is what takes it over the top. A store bought sauce would work but pale by comparison. Thanks for a fresh twist on a classic.... Jim

patticasas 1 year, 7 months ago said:
Hi Vicky this sounds super good, will need to try it and make it very soon. Thanks for sharing.

danadooley 1 year, 7 months ago said:
Whoa Vickie!! Ease up on the adjectives sweetie! You're making my head spin with eggplant lust ;) I've saved it and will make it this week.

kathye 1 year, 7 months ago said:
I love eggplant and did not have an actual recipe for making it. Thanks! A keeper..

baron_grayson 1 year, 7 months ago said:
I'm hoping to celebrate not killing my eggplant in the garden with this.....

conner909 1 year, 7 months ago said:
This looks really good Vickie! I really like using fresh tomatoes in this dish rather than a jarred sauce. I usually don't bread my eggplant, but if I were going to, it would be with panko crumbs. Great post!

thegoldminer 1 year, 7 months ago said:
Hi Vickie! Well the eggplant parmesan was finally made. Followed your instructions by the letter. Had the neighbors over as it was a large amount, they loved it. Went to LA last Thursday Friday and Saturday. Froze some of the recipe to take to my 86 year old cousin for the visit. She called last night, had a two friends over to share it with. They called to say it was fantastic and I should write a cookbook and open a restaurant. You did well, thank you, JJ. Oh yes, I am working on the step by step pics. Yummy stuff.

lunasea 1 year, 7 months ago said:
Thanks so much for the glowing review, JJ. I'm glad to hear that everyone liked it as much as we did. Thanks so much!

Smiles,
~Vickie

thegoldminer 1 year, 6 months ago said:
Here is a couple of pics of your incredible recipe. You received nothing by 10's from everyone. I am adjusting all the step by step pics, resizing for the site and will post maybe tonight. Thanks again for a really, really, great recipe. JJ

thegoldminer 1 year, 6 months ago said:
Hi Lunasea, well I made and posted you absolutley delicious Eggplant Parmesan dish. It was loved by all you tried it here in Sacramento and in Los Angeles, where they raved over it. Thanks, JJ.

jencathen 1 year, 6 months ago said:
This looks great Luna! I made out the grocery list and will be making it this week. Thanks!

lunasea 1 year, 6 months ago said:
Thank you for adding your pictures, JJ - great job!

~Vickie

meals4abby 1 year ago said:
A wonderful, delicious classic!! Nice touch with the panko! Yum!!

chandrima 1 year ago said:
You can melt hearts with this recipe.. this dish is reflective of you as person.. beautiful simply beautiful!!thanx

theoharry 2 months, 2 weeks ago said:
I really like the Panko dip in your recipe, I served the cooked Panko covered eggplant as a side dish one night, then made the Eggplant Parmesan the next night, both were fantastic...Thank you...This one is a keeper.

Add a Comment