Restaurant Style Eggplant Parm Recipes

EGGPLANT PARMESAN

Steps:

• 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.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an 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. Repeat with the remaining eggplant.
• 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 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• 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. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking 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.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

JAMIE OLIVER'S EGGPLANT PARMESAN

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

MIKE'S DELI FAMOUS EGGPLANT PARMIGIANA

Steps:

• Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
• Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
• In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.
• Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.
• Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano
• Place the eggplant into the oven and cook for 20 to 25 minutes.

EGGPLANT PARMIGIANA

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.

EGGPLANT PARMESAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.