Eggplant Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: The sauce:
1/4 c.extra virgin olive oil
3 medium onions, peeled,halved and cut into thin slices
6 cloves garlic,peeled and grated
kosher salt
1 TBSP crushed red pepper flakes
1 TBSP granulated sugar
3 (28 oz) can San marzano whole plum tomatoes
The Eggplant:
2 medium eggplants, washed and cut into 1/2 inch rounds (about 2.5 lbs)
Freshly ground black pepper
5 large eggs
3 TBSP whole milk
4 c. Italian style breadcrumbs
1 TBSP dried oregano
1 TBSP fresh thyme leaves
Vegetable oil for frying as needed, about 1.5-2 cups
1 1/2 pounds mozzarella cheese , cut into thin slices
1/2 c. grated Parmesan cheese
1 pound provolone cheese, grated
2 handfuls fresh basis, leaves only, torn
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Directions: |
Directions:For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add teh onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3-5 minutes. Add teh sugar and canned tomaoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10-15 minutes over medium-high heat stirring from time to time. Taste for seasoning, the tomatoes hsould be faitly broken down and the flavors coming together. Cook for another few minutes if the tomatoes taste like they need a litle more time to break down. Set aside and cool.
For the eggplant: Arrange the eggplant rounds in a single layer on 2 baking sheets. SPrinkle with salt on both sides of each slice and allow it to sit for about 1 hour. (You can skip this if you don't have enough time). Salting draws out the liquid and bitter flavor. After an hour rinse with cold water and dry with a paper towel.
Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together he eggs and milk and season wit salt and pepper. Dip each eggplant slice in flour and shake off any excess. Then dip in egg mixture and finally in breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
In a large skillet, pour enough oil to accumulate about 1/2 inch in the bottom. Heat the oiSeasonl until it begins to smoke lightly. Use a pair of tongs to add a single layer of eggplant to the pan. Cook until golden brown, about 2 minutes on each side.Remove from oil and transfer to a baking sheet lined with paper towels. Season lightly with salt. Make sure oil is still hot and add another batch to the pan.
Prehaeat oven to 350
To assemble: In a 9 x 13 inch baking pan, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant can overlap slightly. Top with about 1/3 mozzarella slices. Sprinkle with about 1/4 of the parmesan and provolone cheeses. Top with layer of torn basil. Spoon sauce over and repeat with 3 layers. End with remaining mozarella. Press layers firmly into dish. Place the dish in the top part of teh oven and cook until cheese is melted and bubbly 35-40 minutes.
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Number Of
Servings: |
Number Of
Servings:4-6+ |
Preparation
Time: |
Preparation
Time:35 min. prep 1hr 10 minutes cooking |
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