Eggplant parmigiano recipes How to prepare
Eggplant parmigiano recipes Ingredients
• 1 medium eggplant
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 (28 ounce) can tomatoes with basil, crushed
• 1 sprig fresh basil
• 2 cups breadcrumbs
• 1/2 tablespoon dried oregano
• 1 tablespoon dried thyme, divided
• 2 large eggs
• 1 tablespoon whole milk
• 1/2 cup parmigiano-reggiano cheese, grated
• 8 ounces fresh mozzarella balls, sliced
• all-purpose flour, for dredging
• kosher salt
• fresh ground black pepper
• vegetable oil, for frying
1. Slice the eggplant into 1/2 inch round slices. Arrange the slices
on a baking sheet and sprinkle generously with kosher salt on both
sides. Set aside for 1 hour to let the bitter juices weep from the
eggplant. Meanwhile, make the marinara sauce.
2. Heat the 2 Tbs olive oil over medium-high heat. Saute the onion
for 2 minutes and stir in the garlic. Saute for another minute until
lightly browned. Add the can of tomatoes, a sprig of fresh basil and
1/2 Tbs of the dried thyme (or a fresh sprig of thyme if you have
it). Bring the sauce to a boil. Lower the heat and simmer for 15 minutes.
Turn off the burner, remove the herb sprigs and leave the sauce until
you are ready to assemble the casserole.
3. Heat enough vegetable oil over med-high heat in a large dutch over
or high-side skillet to completely cover the slices of eggplant.
4. Preheat the oven to 400 degrees.
5. Place the flour in a deep plate.
6. Whisk the eggs with the milk in another another deep plate.
7. Combine the bread crumbs, 1 tsp salt, oregano and other 1/2 Tbsp
thyme and season well with black pepper in a third deep plate.
8. Transfer the eggplant to a colander and rinse well with cold water.
Blot the slices dry with clean kitchen towels.
9. Dredge the eggplant in the flour, then dip it in the egg and finally
dredge it in the breadcrumb mixture. Shake off any excess breading
and lay the eggplant on a baking sheet.
10. Fry the eggplant in the vegetable oil in small batches. The oil
should be 400 degrees. Basically, it needs to be hot. Turn it over
once during the frying process and it should be golden brown and crispy
on both sides. Remove the eggplant to a baking sheet lined with paper
towels. Repeat with remaining eggplant.
11. Prepare a 13x9 baking dish by brushing lightly with olive oil.
12. Cover the bottom of the baking dish with 1/3 of the marinara sauce.
Arrange half of the eggplant over the sauce. Cover the eggplant with
another 1/3 of the sauce. Scatter half of the Parmesan cheese and
layer half of the mozzarella over the eggplant. Repeat with the remaining
eggplant, sauce, parmesan and mozzarella.
13. Bake until hot and just beginning to brown, about 30 minutes.
14. Serve immediately.
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