Eggplant Parm

Name: Eggplant Parm
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 45
Cuisine: Global
Ingredients: 237 milliliters basil leaves; 1 can whole tomatoes; 1 eggplant, cut lengthwise into 1/4-inch-thick slices; 4 larges eggs, lightly beaten; 45 servings All-purpose flour, for dredging; 340 grams fresh mozzarella, sliced 1/4 inch thick; 6 garlic cloves, smashed and peeled; 2 Tbsps olive oil, plus more for frying; 237 milliliters freshly grated parmesan cheese; 45 servings Salt; 473 milliliters seasoned dry bread crumbs

You can never have too many hor d'oeuvre recipes, so give Eggplant Parm a try. One portion of this dish contains around 5g of protein, 3g of fat, and a total of 91 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 45. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up eggs, garlic cloves, mozzarella, and a few other things to make it today.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a blender or food processor, puree the tomatoes with their juices and the 2 tablespoons of olive oil. Season the sauce with salt.

Ingredients you will need

Olive Oil

Tomato

Sauce

Salt

Equipment you will use

Food Processor

Blender

Put the flour, eggs and bread crumbs in 3 large, shallow bowls. Working with 1 slice at a time, dredge the eggplant in the flour; shake off any excess. Dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs.

Ingredients you will need

Breadcrumbs

Eggplant

All Purpose Flour

Dip

Egg

Equipment you will use

Bowl

In a large nonstick skillet, heat 1/8 inch of oil until shimmering. Line a rack with paper towels.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Add one-third of the garlic and breaded eggplant to the hot oil. Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes.

Ingredients you will need

Eggplant

Garlic

Cooking Oil

Transfer the fried eggplant to the paper towels to drain. Using a slotted spoon, discard the fried garlic. Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed.

Ingredients you will need

Fried Garlic

Eggplant

Garlic

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Springform Pan

Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves over the cheese. Repeat with the remaining ingredients for a total of 4 layers, ending with a layer of eggplant and a thick layer of tomato sauce.

Ingredients you will need

Fresh Basil