Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings Freshly ground black pepper; 794 grams whole peeled tomatoes; 118 milliliters fine dry breadcrumbs; 907 grams (about 2 large) eggplants; 4 larges eggs, beaten; 118 milliliters all-purpose flour; 237 milliliters packed cup fresh basil leaves; 680 grams fresh mozzarella cheese, sliced into 1/4 inch rounds; 1 clove garlic, peeled and minced; 8 servings Kosher salt; 8 servings Olive oil; 237 milliliters grated high quality Parmesan cheese

The recipe Eggplant Parmesan could satisfy your Mediterranean craving in roughly 45 minutes. This main course has 576 calories, 31g of protein, and 39g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. Several people made this recipe, and 5751 would say it hit the spot. Head to the store and pick up eggplants, basil leaves, breadcrumbs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.2 While the eggplant is draining, prepare tomato sauce.

Ingredients you will need

Tomato Sauce

Eggplant

Salt

Equipment you will use

Colander

Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Olive Oil

Eggplant

Tomato

Garlic

All Purpose Flour

Water

Salt

Equipment you will use

Food Processor

Paper Towels

Bowl

Mix well.

Pour beaten eggs into another wide shallow bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once.

Ingredients you will need

Olive Oil

Eggplant

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices.

Ingredients you will need

Tomato Sauce

Mozzarella

Eggplant

Spread

Equipment you will use

Glass Baking Pan

Paper Towels

Oven

Sprinkle with one third of the Parmesan and half of the basil leaves.5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil.

Ingredients you will need

Fresh Basil