Eggplant Parmesan
Baked Goods, Casseroles, Dinners, Vegetarian
Ingredients
3 medium eggplants
1 cup bread crumbs
1 cup grated parmesan cheese
2 cups flour
1/2 tsp. basil
1/2 tsp. oregano
dash salt & pepper
6 eggs
baking sheet(s)
Foil
cooling rack
tea towel
Pan for oil
Thermometer
Shredded mozzarella or parmesan for sprinkling
Sauce
1 lb. Spaghetti
Description
Eggplant parmesan is typically layered up in a baking dish with sauce and cheese. But this tends to make the breading soggy. The methods of cooking in this recipe will keep it crispy.
4-6 slices per person is a good amount depending on the size of the pieces, who you are feeding, and whether you are serving anything else with the spaghetti, like garlic bread or a salad.
Directions
Cut off the ends, peel and slice your eggplants into 1/4 inch slices, from the short side.
Lay out on a cooling rack, on a baking sheet and sprinkle lightly with salt on both sides.
After 30 minutes, thoroughly rinse the slices and lay them out on a tea towel. Let sit another 30 minutes.
In one bowl, beat your eggs. In another bowl, mix your flour, crumbs, parmesan, and seasonings.
Frying:
Get your pasta water and sauce ready so you will be able to cook the pasta when the eggplant is almost done.
Heat several inches of oil to between 350 and 360F.
Start with the biggest pieces, in case you run out of breading. Dredge each slice in the flour/crumbs, then eggs, then again in the flour/crumbs, and drop in the eggplant pieces 3-4 at a time.
Cook until nicely browned and cooked through, about 5 minutes, rotating occasionally to get both sides. Move to a foiled, lightly oiled baking sheet.
Heat your oven to 350 F.
When all the eggplant is done, sprinkle with cheese. Put in your oven until the cheese is melted and the eggplant is hot again, about 8-10 minutes.
Baking:
Line a baking sheet with foil and brush somewhat generously with oil. Preheat oven to 375°.
Start with the biggest pieces, in case you run out of breading. Dredge each slice in the flour/crumbs, then eggs, then again in the flour/crumbs, and lay out on your prepared sheet. Carefully brush oil over all the pieces or spray them with cooking spray.
Bake 20-30 minutes, or until lightly browned.
Sprinkle with cheese and bake another 5 minutes, or until the cheese is melted.
Serve with pasta, sauce, and a sprinkle of parmesan.
Notes
*If desired, you can run a spoon over the surface of the slices to remove some of the seeds. Don’t try to get all of them, it will only destroy your slices.