Eggplant Parmesan Recipe
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Category: |
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Ingredients: |
Ingredients: 2 medium eggplants (about 2 1/4 pounds), cut into 1/2 inch-thick round slices
Kosher salt, as needed, plus 1 tbsp.
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. QUICK MARINARA SAUCE, recipe follows
2/3 c. grated parmesan, divided
1 lb. fresh mozzarella, thinly sliced
Marinara Sauce:
3 tbsp. extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves, garlic, chopped
7 c. whole, peeled, canned tomatoes in puree (about 2 28oz. cans), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tbsp. kosher salt
Freshly ground black pepper
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Directions: |
Directions:Quick Marinara Sauce:
1. Heat the oil in a medium saucepan over medium-high heat. Sautè the onion and garlic, stirring until lightly brown, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
2. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Used immediately. You can store it covered in the refrigerator for up to 2 days or freeze up to 2 months.
Yield: 3 1/2 cups
Main Recipe:
1. Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
2. Transfer the eggplant to a colander in the sink and rinse well under cold water. Transfer eggplant to a work surface and blot very dry with paper towels.
3. In a large bowl, whisk together the 1 1/2 tsp. salt, breadcrumbs, oregano, thyme, and season with pepper.
4. Place flour in a medium bowl, whisk the egg and milk together. Dredge each eggplant slice in the flour, then dip it in the egg and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet.
5. 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 400º on a deep frying thermometer. (The oil must be heated to 400º so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375º).
6. 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.
7. Preheat the oven to 400º. Lightly brush a 15x10" baking dish with olive oil. Cover the bottom of the 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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Personal
Notes: |
Personal
Notes: Prep Time: 1 hr. 15 min.
Cook Time: 1 hr.
Servings: 4-6
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