CRISPY EGGPLANT PARMESAN
Steps:
- In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
- Preheat oven to 375 degrees F.
- Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
- Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
EGGPLANT PARMESAN WITH CRISP BREAD CRUMB TOPPING
Categories Vegetable
Number Of Ingredients 9
Steps:
- 1. In a large skillet heat 3 tbs olive oil. Add the onion and garlic and cook over moderate heat until tender, 5 min. Using your hands crush whole tomatoes into skillet. Bring to a simmer and cook over moderatly low heat, stirring occasionally until the sauce is very thick, 25 min. Transfer to a food processor, puree till smooth. Season with salt and pepper 2. Meanwhile in a very large skillet heat 1/4 inch of olive oil. Season eggplant with salt&pepper. Working in several batches, cook egg plant over moderatly high heat, turning once until slices are golden on both sides, about 8 min per batch. Add more olive oil between batches, drain slices on paper towels 3. Preheat oven to 400. Spread 1 cup of sauce in a 9X13 glass pan. Arrange 1/3 of eggplant in baking dish sprinkle all over: 1 tbs basil, 1/3 cup grated parmesan and 1/3 mozzerella. Repeat all layers 2 more times. Sprinkle bread crumbs all over top of eggplant. Bake 45 min let stand 15 min before serving
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EGGPLANT PARMESAN WITH CRISP BREAD CRUMB TOPPING
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4/5 Total Time 3 hrsAuthor Ethan Stowell
- In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
- Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
- Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.
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