Eggplant ParmesanFrom thegoldminer 7 years ago
- • 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds shopping list
- • 5 lb plum tomatoes See pics 2 large cans and 1 medium. shopping list
- • 1 1/2 cups plus 3 tablespoons olive oil shopping list
- • 2 large garlic cloves, finely chopped shopping list
- • 20 fresh basil leaves, torn in half shopping list
- • 3/4 teaspoon black pepper shopping list
- • 1/4 teaspoon dried hot red pepper flakes shopping list
- • 1 cup all-purpose flour shopping list
- • 5 large eggs shopping list
- • 3 1/2 cups panko (Japanese bread crumbs) I used the whole bag. shopping list
- • 2 oz finely grated parmigiano-Reggiano (2/3 cup) 1 cup would be better, get aged over 3 years. shopping list
- • 1 lb chilled fresh mozzarella (not unsalted), thinly sliced shopping list
- • 1-2 cups (to your liking) of shredded Italian cheese (I like the ones with mixed provolone, asiago, parmesan and mozzarella) Use lots. shopping list
- Do not add salt if using canned. A lot of salt in the cans and cheese. shopping list
- cans. shopping list
- If you use fresh roma tomatoes, use 1 1/2 t salt, no more. shopping list
- Forget the bitterness thing. Just salt each side. shopping list
- 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. shopping list
- This was very similiar to Moussaka I learned to make and absolutely love. I have the pics and will post that recipe. shopping list
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.
The Cookthegoldminer Sacramento, CA
The Rating8 people
This looks great! I'm so craving eggplant now. I'm putting the ingredients on my grocery list now. :Djencathen in loved it
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, Laralara38 in Gulf Coast loved it
I made this and we really enjoyed it!jencathen in loved it