Eggplant Parmesan With Crisp Bread Crumb Topping Recipes

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

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