Ingredients: |
Ingredients: 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
kosher salt, as needed, plus 1 tablespoon
5 c. fresh breadcrumbs
1 tbsp. dried oregano
1 tbsp. dried thyme
freshly ground black pepper
vegetable oil for frying
all-purpose flour for dredging
6 large eggs, beaten
2 tbsp. whole milk
olive oil, as needed
7 c. marinara sauce (we use our own canned spaghetti sauce)
2/3 c. grated Parmesan, divided
1 lb. fresh mozzarella, thinly sliced
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Directions: |
Directions:Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside so the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer the eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 and 1/2 tsp. salt, breadcrumbs, oregano, thyme and season with pepper.
Place the flour in a medium lipped plate. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 ºF on deep frying thermometer. (The oils must be heated to 400 º F so that the breaded eggplant, when added will drop the temperature of the oil to the proper frying temperature of 375 ºF.
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with eat remaining eggplant.
Preheat the oven to 400 ºF. Lightly brush 15 x 10 x 2 inch baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately. |
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