STUFFED EGGPLANT PARM
Provided by James Briscione
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Fit 2 baking sheets with cooling racks.
- Cut the eggplant into round slices about 1/2-inch thick and place on the prepared baking sheets.
- Combine the olive oil and garlic in a small bowl and mix well. Pat the eggplant slices dry, brush each slice with the olive oil mixture and season with salt. Place the eggplant in the oven to roast until just tender, about 8 minutes.
- Remove from the oven and working one at a time, spread 1 to 2 teaspoons marinara sauce over each eggplant slice. Add a slice of mozzarella and another spoonful of marinara. Place another slice of roasted eggplant on top and gently press together. Set aside and repeat until all the eggplant has been used.
- Set up 3 bowls or shallow dishes on the countertop - one with flour and 1 teaspoon salt, one with beaten eggs, milk and 1 teaspoon salt and the third with breadcrumbs and 1 teaspoon salt.
- Carefully take the assembled eggplant stacks and dip them into flour, then the egg making sure that all sides are completely coated. Roll in the breadcrumbs, again taking care to cover all sides. Set aside on a clean baking sheet while the remaining pieces are breaded.
- Pour oil into a large cast-iron pan to a depth of 3/4-inch. Heat the oil to 375 degrees F.
- Carefully add the eggplant pieces, 3 or 4 at a time, and fry until golden brown, 3 to 5 minutes. Drain on a cooling rack and rest for 1 minute before transferring to a plate to serve. Repeat with the remaining eggplant stacks. Sprinkle with Parmesan and serve with extra sauce on the side.
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Good soul
[email protected]This is my new favorite eggplant parm recipe! The eggplant is so tender and the filling is to die for. I will definitely be making this again and again.
Kristen Chester
[email protected]I'm not a big fan of eggplant, but I tried this recipe and it was surprisingly good! The eggplant was tender and the filling was flavorful. I would definitely make this again.
Fhhj Hgdg
[email protected]This recipe was a fail. The eggplant was mushy and the filling was tasteless. I would not recommend this recipe.
MD SHAKIL Hossin
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes. I would use a different type of cheese, and I would add some more vegetables to the filling.
Rana Sufyan
[email protected]The eggplant was a bit tough. I think I should have cooked it for a little longer.
D Jt
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning.
Jessikah Parkin
[email protected]Delicious! The eggplant was perfectly cooked and the filling was cheesy and flavorful. I will definitely be making this again.
kayla Hill
[email protected]This recipe was easy to follow and the eggplant parm turned out great! The eggplant was tender and the filling was flavorful. I would definitely recommend this recipe.
Moinul Islam
[email protected]I wasn't sure how I would like eggplant parm, but I decided to give this recipe a try. I'm so glad I did! The eggplant was surprisingly delicious, and the filling was perfectly seasoned. I will definitely be making this again.
Noah Keys
[email protected]This recipe was a bit more work than I expected, but it was totally worth it! The eggplant parm turned out amazing. The eggplant was tender and flavorful, and the filling was cheesy and delicious. I will definitely be making this again for special oc
Marilyn Mitsuing
[email protected]I've been looking for a good stuffed eggplant parm recipe, and this one definitely hit the spot! The instructions were clear and easy to follow, and the dish turned out perfectly. The eggplant was cooked to perfection, and the filling was rich and fl
Dawa Dhekama
[email protected]This stuffed eggplant parm was a hit with my family! The eggplant was tender and flavorful, and the filling was cheesy and delicious. I especially loved the crispy breadcrumb topping. I will definitely be making this recipe again.