EGGPLANT PARMESAN

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Eggplant Parmesan image

Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.

Categories     Egg     Tomato     Bake     Fry     Kid-Friendly     Mozzarella     Basil     Eggplant     Gourmet     Small Plates

Yield Makes 8 main-course servings

Number Of Ingredients 13

2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
3 1/4 teaspoons salt
5 lb plum tomatoes
1 1/2 cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 cup all-purpose flour
5 large eggs
3 1/2 cups panko * (Japanese bread crumbs)
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced

Steps:

  • Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
  • While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
  • Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
  • Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
  • Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
  • Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
  • Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Md:LIMON MOLLA
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This eggplant parmesan was delicious! I loved the crispy eggplant and the flavorful sauce. I would definitely recommend this recipe.


M afzal M afzal
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I'm not a big fan of eggplant, but I thought this recipe was pretty good. The eggplant was cooked well and the sauce was tasty. I would recommend this recipe to someone who is looking for a new way to cook eggplant.


Hidamba Auto
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This eggplant parmesan was amazing! The eggplant was crispy and the sauce was flavorful. I will definitely be making this again.


Margaret Lewis
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I'm not a big fan of eggplant, but I thought this recipe was pretty good. The eggplant was cooked well and the sauce was tasty. I would recommend this recipe to someone who is looking for a new way to cook eggplant.


Natamba Joan
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This eggplant parmesan was delicious! I loved the crispy eggplant and the flavorful sauce. I would definitely recommend this recipe.


John Damico
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I'm not a big fan of eggplant, but I thought this recipe was pretty good. The eggplant was cooked well and the sauce was tasty. I would recommend this recipe to someone who is looking for a new way to cook eggplant.


Naturinda Ruth
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This eggplant parmesan was amazing! The eggplant was crispy and the sauce was flavorful. I will definitely be making this again.


Aaryn Arlt
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I'm not a big fan of eggplant, but I thought this recipe was pretty good. The eggplant was cooked well and the sauce was tasty. I would recommend this recipe to someone who is looking for a new way to cook eggplant.


Pubg Mobile
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This eggplant parmesan was delicious! I loved the crispy eggplant and the flavorful sauce. I would definitely recommend this recipe.


nasirdullu 620
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Overall, I thought this recipe was pretty good. I would definitely make it again, but I would make a few changes to the recipe to suit my own taste.


TOMMY MCALLISTER ABERDEEN SCOTLAND LYRICAL MIRICAL
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The sauce was a bit too spicy for my taste. I would have preferred it to be a little more mild.


beauty onyeukwu
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The eggplant was a bit overcooked for my taste. I would have preferred it to be a little more tender.


Aakansha Baigar
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This recipe was a bit too cheesy for my taste. I think I would have preferred it with less cheese.


Sushma Mandal
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I'm not a big fan of eggplant, but I thought this recipe was pretty good. The eggplant was cooked well and the sauce was tasty. I would recommend this recipe to someone who is looking for a new way to cook eggplant.


Adrionna Gallina
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This eggplant parmesan was amazing! The eggplant was crispy and the sauce was flavorful. I will definitely be making this again.


Umar Waseem
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I love eggplant parmesan, and this recipe did not disappoint. The eggplant was cooked perfectly and the sauce was cheesy and flavorful. I would definitely recommend this recipe.


Mohammad Ali Qatar
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This was my first time making eggplant parmesan, and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.


Dani Jani
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I've made eggplant parmesan many times before, but this recipe is by far the best. The eggplant was crispy on the outside and tender on the inside, and the sauce was rich and flavorful. I highly recommend this recipe!


Noorulhassan Atif
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This eggplant parmesan recipe is a keeper! The eggplant was cooked to perfection and the sauce was flavorful and cheesy. I will definitely be making this again.


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