CRUNCHY EGGPLANT PARMESAN
In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge. This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet. You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial. There's no Parmesan cheese in this recipe, but that's not a mistake: in Italian the phrase "alla Parmigiana" refers to a style of dish. It doesn't refer to Parmigiano-Reggiano cheese.
Provided by Julia Moskin
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 to 5 entree servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Set a large ovenproof wire rack over a large rimmed baking sheet.
- With a small, sharp knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch-thick slices, keeping them attached at the stem. Place them on paper towels and press down on the eggplants to fan the slices out. Sprinkle with salt on both sides and set aside.
- Measure out 2 cups ice water. In a medium bowl, whisk the flour with the egg yolks and half the water until almost smooth, then whisk in the remaining water. Add a little more water if the batter seems too thick; it should be runny, like glue.
- Place the bread crumbs and seasonings in a medium bowl and lightly mix and crush together with your hands.
- In a large, deep skillet, heat a generous 1/2 inch of vegetable oil until shimmering (about 350 degrees).
- Working in batches, dip eggplants in the batter, dredge in bread crumbs and add to the skillet. Fry until nicely browned on the bottom, about 3 minutes. Reduce the heat if the eggplants are browning too quickly. Turn and cook until browned on the second side, about 3 minutes longer. Transfer to the rack set over the baking sheet and season with salt; transfer the baking sheet with the rack to the oven to keep warm while you fry the remaining eggplant.
- In a wide skillet, heat the marinara sauce over low heat until bubbling. Divide the mozzarella into 8 to 10 piles (one for each eggplant). Pick up and place the piles of cheese in the sauce, spacing the piles out so they melt separately. You may need to do this in 2 batches.
- Divide eggplants on plates. Place a spoonful of sauce next to or on top of each eggplant. Top sauce with melted mozzarella, lifting it out with a slotted spoon. Sprinkle with fresh herbs, and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ememere Veronica
[email protected]This recipe was a disaster. The eggplant was soggy and the cheese was burnt. I would not recommend this recipe.
arjun poudel
[email protected]I was disappointed with this recipe. The eggplant was not crispy and the cheese was not melted. I would not recommend this recipe.
Roy Kmeid
[email protected]This recipe was easy to follow and the eggplant parmesan turned out great! I will definitely be making it again.
tamim hossen
[email protected]The eggplant parmesan was delicious! The eggplant was crispy and the cheese was melted and gooey. I would definitely recommend this recipe.
Qs Cheks
[email protected]This was my first time making eggplant parmesan and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making it again.
L Vang
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The eggplant is crispy on the outside and tender on the inside, and the cheese is perfectly melted. I highly recommend it!
Dasiyah Lane
[email protected]This eggplant parmesan was a hit at our dinner party! The eggplant was crispy and flavorful, and the cheese was melted and gooey. We will definitely be making this again.