Eggplant Parmesan
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
45 mins
-
Total Time
1 hr 45 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Italian
Eggplant Parmesan
Description
Preparation begins by cutting globe eggplants into thin 1/4-inch rounds and coating them evenly with kosher salt to draw out moisture. The slices are then drained on a colander lined with the salted eggplants for 45 minutes, allowing excess liquid to escape, which prevents sogginess during cooking.
While the eggplant drains, a basil marinara sauce is made by sautéing shallots, garlic, and crushed red pepper flakes in olive oil before adding canned diced tomatoes—one can blended partially—and fresh chopped basil. The sauce simmers gently to develop flavors.
After draining, the eggplant slices are dredged in flour, then dipped in beaten eggs, and coated with a mixture of panko crumbs and parmesan cheese, seasoned with salt and pepper. The breaded slices are baked on a rack at 425°F to achieve crisp edges and a firm texture. The final dish is assembled by layering eggplant rounds with basil marinara, torn fresh mozzarella, parmesan cheese, and chopped basil. It’s baked until cheese is melted and bubbly, resulting in a flavorful, well-textured vegetarian main or side dish.
Ingredients
Eggplant:
- 2 globe eggplant cut crosswise into 1/4 inch thick rounds
- 1 tbsp kosher salt
- ½ cup flour
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 egg well beaten
- 1½ cups panko crumbs plain
- ½ cup parmesan finely grated
Basil Marinara:
- 2 tsp olive oil
- 1 shallot finely diced, small
- 3 cloves garlic minced
- Pinch crushed red pepper flakes
- 2 (15 oz) tomato diced, canned; one can blended slightly
- ¼ cup basil chopped, fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- Pinch sugar if needed
Other Ingredients:
- 1 cup fresh mozzarella freshly torn or shredded
- ¼ cup parmesan finely grated
- 2-3 tbsp basil chopped, fresh
Instructions
- Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides.
- Place a colander in the sink and line the base and walls with the salted slices. Allow them to sit for 45 minutes to allow the eggplant to release its liquid. Don't skip this process or your eggplant will be soggy!
- Make the marinara while the eggplant is draining its liquid by heating a small saucepan over medium heat.
- Add the shallot, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
- Add one can of diced tomatoes.
- Blend the other can of diced tomatoes with an immersion blender for a few seconds before adding to the saucepan. Simmer, stirring occasionally.
- When the eggplant is nearly finished draining and the marinara is simmering, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.
- Finish drying the eggplant by spreading the slices on a triple layer of paper towels and topping with another triple layer of paper towels, then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow them to sit for a few minutes.
- Wipe off the excess salt from each slice. Set aside until ready to dredge.
- Pour the flour onto a plate, then season with sea salt and freshly cracked pepper, to taste.
- Whisk two eggs in a bowl until well combined.
- Place panko crumbs and parmesan in a pie plate and mix well.
- Dredge the dried eggplant slices first in the seasoned flour, next in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate.
- Repeat with the remaining slices.
- Bake the eggplant by carefully removing the HOT baking sheet from the oven and pouring three tablespoons of oil on the sheet; tip to coat evenly.
- Carefully place the panko/parmesan-coated eggplant on the baking sheet.
- Place into the oven and bake for 20 minutes, then carefully flip the eggplant slices over with a wide spatula.
- Continue to bake for 10 minutes, or until golden brown.
- Remove from the oven. Do NOT turn the oven off.
- Finish the marinara by adding the chopped basil to the marinara, then taste and season with sea salt and freshly cracked pepper, to taste, and a pinch of sugar, if needed.
- Finish preparing the eggplant parmesan by ladling spoonfuls of the marinara into a 9x13-inch baking dish.
- Place the crispy eggplant slices in the baking dish.
- Add a small spoonful of the marinara to the top of each eggplant slice, followed by some mozzarella cheese, topping each slice.
- Sprinkle with some parmesan evenly.
- Place into the oven and bake until bubbling and the cheese is browned, about 13-15 minutes.
- Cool for a few minutes then top with freshly chopped basil. Serve and enjoy!
User Reviews
Overall Rating
5
You'll Also Love
