Ingredients: |
Ingredients: 2 Large Eggplants, the fresher the better, purple is better than white
-2 to 3 Large blocks of Mozzarella, shredded
-About two jars of tomato basil sauce
-A large handful of parmesan (For judging done-ness)
-6 Large white eggs (or 8 normal eggs)
-A container of Panko bread crumbs (no good substitute, but you can use regular bread crumbs if you want a "just okay" eggplant Parmesan)
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Directions: |
Directions:1. Rinse and pat dry the Eggplants, peel vertical stripes, 1 inch wide, leaving half an inch between stripes (if you don't have a ruler then the width of an index finger is acceptable)
2. Cut off a quarter inch from the top and bottom of each eggplant, then slice the Eggplants into half inch thick discs, if you are left with a remainder, throw it away, it is unsalvageable.
3. Place the discs in a single layer on as many cooling racks as necessary, spread salt copiously on the top side of the discs, then flip them over, salted side facing down. 4. Let sit 4 hours.
5. Salt the tops and turn over, patting any remaining moisture off the previously salted side. If you haven't done so already, take the rest of the ingredients out of the fridge at this point to allow them to come to room temperature
6. Let sit 4 hours.
7. Turn over and pat dry the more recently salted side
8. In a large bowl scramble the eggs
9. In a large skillet, heat up a quarter inch of vegetable oil on medium-high heat.
10. In batches take the discs, coat them in egg, then coat them in the Panko crumbs, fry in the oil for 2 minutes each side, or until a medium/dark brown. Add oil between batches as necessary.
11. Preheat the oven to 365 º Fahrenheit (185 ºcentigrade)
12. In a 10x10 casserole dish (Glass if you have it) lay a single disc thick layer of eggplant, lightly cover with sauce, then cover in a layer mozzarella (Each layer should barely conceal the layer below it) Repeat layers until there is not enough eggplant to form a full layer, on top of the last layer of eggplant, add a bit less sauce, filling the gaps in the discs but not covering them, mix together Parmesan and mozzarella in a 1:2 ratio for the final layer.
13. Bake until you can smell the Parmesan and basil.
14. Enjoy |
This recipe for THBP's Fried Eggplant Parmesan is from