Recipe

Eggplant Parmesan Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year, 6 months ago Eggplant Parmesan Recipe By lunasea Melted cheeses and rich sauce - crunchy, tender bite of the panko-crusted eggplant slices layered. This was my first Eggplant Pamesan and it was fabulous. It got raves from Sacramento to Los Angeles. I made ... More Prep:30m Cook:40m Servings:10	Thegoldmine
	pretty easy and good stuff

Eggplant

Sliced

Salted

Sauces

Ingredients

Reggiano

Fresh Basil

Garlic

Zyliss chopper

Chopped

Great Reggiano

2/3 cup

Garlic cooking

Sauce & seasonings

Add basil

Panko

Eggs

The yuck factor

Yuck removed

Cooked & ready

Ready to coat

Floured

Egged

Pankoed

All coated

All ready

Coated fingers

Cutting mozzarella

Ready to apply

First side cooking

Turned

Close up

Cooked

Cooking temp

Use large dish

First sauce layer

First layer eggplant

Layering cheese

Second layer

Ready to bake

Cooked

Lovely stuff

Wonderful tastes

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Ingredients

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

• 5 lb plum tomatoes See pics 2 large cans and 1 medium.

• 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) I used the whole bag.

• 2 oz finely grated Parmigiano-Reggiano (2/3 cup) 1 cup would be better, get aged over 3 years.

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

• 1-2 cups (to your liking) of shredded Italian cheese (I like the ones with mixed provolone, asiago, parmesan and mozzarella) Use lots.

Do not add salt if using canned. A lot of salt in the cans and cheese.

cans.

If you use fresh Roma tomatoes, use 1 1/2 t salt, no more.

Forget the bitterness thing. Just salt each side.

I always was leary of eggplant because of the name. It actually has little flavor and gets most from the oil and whatever it is cooked with.

This was very similiar to Moussaka I learned to make and absolutely love. I have the pics and will post that recipe.

Directions

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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Comments

hollymayb 1 year, 6 months ago said:
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!

jencathen 1 year, 6 months ago said:
This looks great! I'm so craving eggplant now. I'm putting the ingredients on my grocery list now. :D

rosemaryblue 1 year, 6 months ago said:
Wonderful photos! We are eggplant lovers, and I cook it often. Great and delicious recipe!

lara38 1 year, 5 months ago 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

jencathen 1 year, 3 months ago said:
I made this and we really enjoyed it!

spinach1948 4 months, 3 weeks ago said:
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

totalfoodie 4 months ago said:
Awesome ! but i had problems with the availability of the various cheeses as its hard to find them in india

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