EGGPLANT PARMESAN - MARK BITTMAN
Steps:
- Slice tops off of eggplants to check on thickness of the skin. If the skin is particularly thick, peel the eggplants. Cut eggplant into ½ inch thick slices. If you find the bitterness of eggplant distasteful, sprinkle the eggplant slices with salt, let rest in a colander for about an hour. Then rinse with water and pat dry. Preheat oven to 350 degrees. Put 3 tablespoons of olive oil in a large skillet over medium-high heat. When oil is hot, dredge eggplant slices, one at a time, in flour, shake off the excess flour, and place in the skillet for 3-4 minutes a side until browned. Fit as many slices of eggplant in your skillet at a time as you can without crowding them too much. Season with salt (if you did not salt the slices before cooking) and pepper. Once cooked on both sides, let eggplant slices rest on paper towels. Add more oil to the skillet as needed Lightly oil a baking dish, then spoon a small amount of sauce into it, spreading as evenly as you can. Top with a layer of eggplant slices, followed by a thin layer of mozzarella and Parmesan, and topped with some basil leaves. Repeat the layers in this order until all ingredients have been used except for the basil and Parmesan you set aside for garnish, and add these last. Bake for 20-30 minutes, or until bubbling hot.
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Jude Doran
[email protected]This eggplant parmesan was a bit bland. I think I would add more spices next time.
Kevin Gephart, Jr.
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
Keo Seemela
[email protected]This eggplant parmesan was delicious! The eggplant was crispy on the outside and tender on the inside. The sauce was rich and flavorful. I would definitely recommend this recipe.
Alan Hinez
[email protected]I'm not a huge fan of eggplant, but this recipe was surprisingly good. I would definitely make it again.
Ashley Nicolle
[email protected]This recipe was a bit too complicated for me. I think I would try a simpler recipe next time.
Sanwan Khoso
[email protected]I made this eggplant parmesan for a dinner party and it was a hit! Everyone loved it.
Felex Maphani
[email protected]The eggplant parmesan was delicious! The eggplant was cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe.
golden boi
[email protected]This recipe was easy to follow and the eggplant parmesan turned out great! I will definitely be making this again.
Piero
[email protected]Overall, this was a good recipe. I would definitely make it again.
DeathFire Wolf
[email protected]The eggplant was a bit tough. I think I would try cooking it for a little longer next time.
Chuda Raja
[email protected]This eggplant parmesan was a bit too oily for my taste. I think I would try using less oil next time.
Sardar Majid
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of eggplant. But I was pleasantly surprised! The eggplant was cooked perfectly and the sauce was amazing.
Asdfghj Klz
[email protected]This was my first time making eggplant parmesan and it was easier than I thought. The instructions were clear and easy to follow. The end result was delicious!
Najjemba Lydia
[email protected]I've made this recipe several times and it always turns out great. The eggplant is crispy on the outside and tender on the inside. The sauce is rich and flavorful.
Lokesh Bhatt
[email protected]This eggplant parmesan was a hit with my family! The eggplant was cooked perfectly and the sauce was flavorful. I will definitely be making this again.