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Eggplant Parmesan Recipe

Ingredients

How to make it

  • First this make a lot! Prepare to have a lot of friends or family over for dinner or it can be cut up and frozen.
  • 1. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
  • 2. 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.
  • 3. 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.
  • 4. Coarsely chop tomatoes, then coarsely purée in batches in a blender.
  • 5. 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.
  • 6. 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.
  • 7. Put oven rack in middle position and preheat oven to 375°F.
  • 8. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl.
  • 9. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
  • 10. 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.
  • 11. Transfer breaded eggplant slices to a baking sheet, with sheets of parchment or wax paper between layers.
  • 12. 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.
  • 13. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish.
  • 14. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary.
  • 15. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella.
  • 16. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and shredded cheeses (if using).
  • 17. Bake, covered 25 minutes, then remove foil and bake until cheese is melted and golden and sauce is bubbling, another 15 minutes.
  • 18. **Note: Tomato sauce can be made 1 day ahead and chilled, covered.
  • Ok, I was brought up to remove that glob of white stuff (the yuck thing mentioned and shown in pics) attached the yolk. I use a teaspoon and a finger to fut it loose and throw away. I won't say what I think it looks like. I know when frying an egg it doesn't cook, just gags me.
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Reviews & Comments 7

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    " It was good "
    totalfoodie ate it and said...
    Awesome ! but i had problems with the availability of the various cheeses as its hard to find them in india
    Was this review helpful? Yes Flag
  • spinach1948 14 years ago
    This is great I'm a Roman Italian and remember my grandmother making this dish. Your recipe is the same as hers. I also make it the same way. Excellent! Hi 5
    Was this review helpful? Yes Flag
    " It was excellent "
    jencathen ate it and said...
    I made this and we really enjoyed it!
    Was this review helpful? Yes Flag
    " It was excellent "
    lara38 ate it and said...
    Wonderful recipe...I love Eggplant Parmesan when we go to Italian resturants, but I've never tried to make it at home. Think i will try this one!!! Thanks, Lara
    Was this review helpful? Yes Flag
  • rosemaryblue 15 years ago
    Wonderful photos! We are eggplant lovers, and I cook it often. Great and delicious recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    jencathen ate it and said...
    This looks great! I'm so craving eggplant now. I'm putting the ingredients on my grocery list now. :D
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  • hollymayb 15 years ago
    I've always been leery of cooking with eggplant as my Mom brainwashed me from a very young age to think it was bitter and blecky. I've eaten it in restaurants, and thoroughly enjoyed it, so maybe it's time to take the plunge with your recipe. I know you wouldn't lead us astray JJ!
    Was this review helpful? Yes Flag

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thegoldminer Sacramento, CA

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