Recipe

Eggplant Parmigianino Recipe

Add Step-by-Step Photos	Ravenseyes / All my dishes 1 year, 2 months ago This is a nice and easy variation of a favorite - one that I made for the office and everyone went crazy - the brinning step is most certianly worth it - Prep:155m Cook:40m Servings:12	Ravenseyes
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Ingredients

2 Eggplants (approximately 1 lb each)

1 cup Kosher Salt

3 cups Bread Crumbs (seasoned Italian style)

1 tbsp black pepper (coarsely ground)

2 eggs

½ cup water (cold)

Pam (or any variety of cooking spray)

2 lbs cheese (use your favorite Italian cheeses a blend is always best)

28 oz. Pasta sauce ( I use Classico – Sweet Basil and Tomato)

Directions

Peel your eggplant and cut into ¼ inch circles – cover in kosher salt and place in a large pan at least 3 inches deep, once the eggplant is layered in the bottom of the pan cover with plastic wrap. I have a 5 lb brick that I have covered in heavy duty foil – place on top of the eggplant and allow the eggplant to brine for 2 hours minimum.

Remove Eggplant from the pan and wash well with cold water – pat each slice dry.

Create your bath stations – 1st bath - 2 eggs whipped with ½ cup cold water 2nd bath – bread crumbs and black pepper.

Heat a large skillet to medium high heat (also pre heat your oven to 375 degrees), spray the pan with the cooking spray – dip your eggplant into both bath’s and make sure you cover well with bread crumbs, transfer to skillet and cook till browned – flip and repeat.

Transfer browned Eggplant to a large 8.5 x 11.75 baking dish – place one single layer of the browned eggplant cover with 1/3 of your cheese mixture then top with sauce repeat. Ensuring that your top layer is a good layer of cheese.

Bake for 40 min. in 375 degree oven check at approximately 30 min. – ovens do not all cook at the same rate – what you want to see is the eggplant bubbling and the cheese browned. Cool and serve with a nice Italian bread and a glass of red wine – great dish.

I have found that not brining the eggplant leaves it with a bitter taste and unless you have a very soft skin on the eggplant leaving the skin on leaves with things in your teeth (not good eats, LOL)

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