All-American Eggplant Parmesan

Name: All-American Eggplant Parmesan
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams panko-style bread crumbs; 2 Tbsps butter; 2 kilograms whole peeled tomatoes packed in juice; 1 kilograms Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices lengthwise; 3 eggs, thoroughly beaten; 355 milliliters all-purpose flour; 59 milliliters minced fresh basil; 59 milliliters minced fresh parsley leaves; 6 cloves garlic, garted on a microplane grater; 8 servings Kosher salt; 59 milliliters extra-virgin olive oil; 1 large onion, peeled and split in half; 4 teaspoons dried oregano; 473 milliliters ounces finely grated parmesan (about; 1 teaspoons red pepper flakes; 355 milliliters vegetable oil; 946 milliliters pound grated whole milk mozzarella (about

You can never have too many main course recipes, so give All-American Eggplant Parmesan a try. One serving contains 661 calories, 32g of protein, and 36g of fat. This recipe serves 8. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of parsley leaves, butter, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Season eggplant slices lightly on both sides with salt.

Ingredients you will need

Eggplant

Salt

Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot).

Ingredients you will need

Eggplant

Equipment you will use

Kitchen Towels

Paper Towels

Microwave

Working one piece of eggplant at a time, press firmly between paper towels until compressed. Set aside on a large tray. Repeat microwaving and pressing steps until all eggplant slices are compressed.

Ingredients you will need

Eggplant

Equipment you will use

Paper Towels

Puree tomatoes and their juice in a food mill, blender, or food processor until no pieces larger than 1/16th of an inch remain.

Ingredients you will need

Tomato

Juice

Equipment you will use

Food Processor

Blender

Heat olive oil and butter in a large saucepan over medium high heat until butter is melted.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add garlic, 2 teaspoons oregano, and pepper flakes and cook, stirring constantly until fragrant, about 2 minutes.

Ingredients you will need

Oregano

Garlic

Pepper

Add tomatoes, onion, half of parsley, and half or basil, bring to a simmer, turn heat to low, and cook until reduced by half, about 1 hour. Stir in half of remaining parsley and basil and season to taste with salt.

Ingredients you will need

Tomato

Parsley

Basil

Onion

Salt

Remove the onion and discard. Set aside.

Ingredients you will need

Onion

Place flour in one wide mixing bowl, eggs and 1 teaspoon salt in second wide mixing bowl, and breadcrumbs, remaining 2 teaspoons oregano, and 1/4 up parmesan in third bowl. Working with one slice at a time, dredge eggplant in flour, dip in egg, and coat in seasoned bread crumbs.

Ingredients you will need

Breadcrumbs

Eggplant

Parmesan

Oregano

All Purpose Flour

Egg

Salt

Dip

Equipment you will use

Mixing Bowl

Transfer breaded eggplant to rimmed baking sheet.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Preheat oven to 375°F and adjust oven rack to center position. Line clean rimmed baking sheet with double layer of paper towels. In a 12-inch non-stick or cast iron skillet, heat oil to 375°F. Carefully slide 3-4 eggplant slices into hot oil in single layer. Cook, shaking pan occasionally until first side is golden brown and crisp, about 2 1/2 minutes. Using tongs, carefully flip eggplant and continue cooking, stirring occasionally until second side is crisp, about 1 1/2 minutes longer.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Tongs

Oven

Transfer slices to paper-towel lined baking sheet and season immediately with salt. Repeat with remaining eggplant slices.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Baking Sheet

In a 9- by 13-inch glass baking dish, spread 1/4 of tomato sauce over bottom.

Ingredients you will need

Tomato Sauce

Spread

Equipment you will use

Glass Baking Pan

Add 1/3 of eggplant slices in single layer (they may overlap a little bit). Press down to form even layer.

Ingredients you will need

Eggplant

Add 1/4 of tomato sauce and spread evenly. Evenly spread 1/3 of mozzarella and 1/3 of remaining parmesan over sauce. Repeat with two more layers each of eggplant, sauce, and cheese, reserving 1/4 cup of parmesan at the end.

Ingredients you will need

Tomato Sauce

Mozzarella

Eggplant

Parmesan

Cheese

Sauce

Cover with foil and bake for 20 minutes.

Equipment you will use

Oven

Aluminum Foil

Remove foil and bake until light golden brown and bubble on surface, about 20 minutes longer.

Equipment you will use

Oven

Aluminum Foil

Remove from oven and sprinkle remaining parmesan over the top. Allow to rest for fifteen minutes, sprinkle with remaining parsley and basil, and serve.

Ingredients you will need

Parmesan

Parsley

Basil

Equipment you will use

Oven