EGGPLANT PARMIGIANA
Provided by Alex Guarnaschelli
Time 2h45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and season with salt and the red pepper flakes; cook until the onions are soft and translucent, 7 to 8 minutes. Add the sugar and tomatoes and break up some of the tomatoes with a wooden spoon. Reduce the heat to medium and cook, stirring from time to time, until the tomatoes are fairly broken down, 10 to 15 minutes. Taste for seasoning. Let cool.
- Prepare the eggplant: Put the eggplant rounds in a single layer on a baking sheet. Sprinkle with salt on both sides and let sit, about 1 hour. Rinse the eggplant with cold water and dry thoroughly with a kitchen towel. (Salting the eggplant draws out the liquid and bitter flavor, but it's optional: Skip this step if you don't have time.)
- Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the eggs with the milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano and thyme and season with salt and pepper. Dredge each eggplant slice in the flour and shake off any excess. Dip in the egg mixture and finally in the breadcrumbs, coating both sides. Lay the eggplant slices on baking sheets in a single layer.
- Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until it begins to smoke lightly (between 380 degrees F and 400 degrees F). Using tongs, add a single layer of eggplant to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and season lightly with salt. Repeat until all of the eggplant is fried.
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spoon about one-quarter of the tomato sauce into a 9-by-13-inch flameproof baking dish. Top with a layer of the fried eggplant, overlapping the slices slightly. Top with about one-quarter of the mozzarella, then sprinkle with about one-third each of the parmesan, provolone and basil. Repeat the layering 2 more times (sauce, eggplant, cheese, basil), then finish with the remaining sauce and mozzarella. Press the layers firmly into the dish. Bake until the cheese is melted and bubbly, 35 to 40 minutes. For an extra-brown top, put the dish under the broiler for a minute or two just before serving.
KATHY'S QUICK AND EASY EGGPLANT PARMIGIANA
I just love Eggplant Parm but didn't like having to bread the eggplant in bread crumbs so I eliminated that step and it is just as wonderful. I also eliminated the 'salt and sit' step in most recipes to take the extra water from the eggplant. I find that step to make the dish dry and tough. I think if you try it this way you'll make it my way forever!!
Provided by Chef53Kathy
Categories One Dish Meal
Time 55m
Yield 1 9x9 dish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a skillet to 1/2 inch depth. Peel and slice the eggplant into 1/4 inch slices. Dredge in the flour and dip in the eggs to coat on all sides. In medium hot heat fry the eggplant until lightly golden on both sides. Remove to a paper towel lined cookie sheet and continue to fry until all eggplant is fried. Only dip in the eggs when you can add the slices to the frying pan, do not dip ahead. Once you are finished, place a small amount of sauce in the bottom of your glass baking dish. Add a single layer of eggplant, a sprinkle of romano, salt and pepper and a light layer of sauce. Continue layering until all eggplant is used. Add the water to your sauce jar and shake well, add this water to the side of your casserole dish and then top with a generous sprinkle of the shredded cheese. Cover and bake in.
- a 350* oven till bubbly and heated through, about 25 minutes.
- **Please note that the measurements for oil, flour and eggs will vary depending on the size of your eggplant.
- **Often times I will prepare three or four eggplants through the flour/egg and frying steps, layer between waxed paper and freeze in Ziploc bags to use later. It freezes very well and then is a simple dinner to prepare at a moment's notice.
Nutrition Facts : Calories 867.5, Fat 68.1, SaturatedFat 9.2, Cholesterol 231.1, Sodium 901.3, Carbohydrate 46.8, Fiber 6, Sugar 14.9, Protein 19.3
QUICK EGGPLANT PARMESAN
This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.
Provided by Candice
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
- Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
- While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
- Top eggplant with sauce and Parmesan cheese and serve.
Nutrition Facts : Calories 644 calories, Carbohydrate 63.6 g, Cholesterol 167.2 mg, Fat 28.1 g, Fiber 13.1 g, Protein 36.5 g, SaturatedFat 14.3 g, Sodium 1865.7 mg, Sugar 13.8 g
EASY EGGPLANT PARMESAN
Make and share this Easy Eggplant Parmesan recipe from Food.com.
Provided by Little Bee
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
- Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
- Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
- Bake 20-25 minutes or until mixture is bubbly.
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