Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 1 liters fresh breadcrumbs; 2 liters whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped; 1 Tbsp dried thyme; 1 kilograms medium eggplant (about , cut into 1/2-inch-thick round slices; 6 larges eggs, beaten; 4 servings All-purpose flour for dredging; 2 sprigs fresh basil; 454 grams fresh mozzarella, thinly sliced; 2 sprigs fresh thyme; 5 cloves garlic, chopped; 1 Tbsp kosher salt; 1 Tbsp Kosher salt, as needed, plus; 3 Tbsps extra-virgin olive oil; 4 servings Olive oil, as needed; 1 Tbsp dried oregano; 158 milliliters grated Parmesan, divided; 4 servings Vegetable oil for frying; 2 Tbsps whole milk

Eggplant Parmesan

Eggplant Parmesan might be just the main course you are searching for. One portion of this dish contains approximately 69g of protein, 71g of fat, and a total of 1511 calories. This recipe covers 70% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mediterranean cuisine. If you have 2 onion, thyme, breadcrumbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Ingredients you will need

Kosher Salt

Eggplant

Equipment you will use

Baking Sheet

Transfer the eggplant to a colander in the sink, and rinse well under cold running water.

Ingredients you will need

Eggplant

Water

Equipment you will use

Colander

Transfer eggplant to a work surface and blot very dry with paper towels.

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Eggplant

Equipment you will use

Paper Towels

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Ingredients you will need

Breadcrumbs

Oregano

Pepper

Thyme

Salt

Equipment you will use

Whisk

Bowl

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

Ingredients you will need

Breadcrumbs

Eggplant

All Purpose Flour

Dip

Milk

Egg

Equipment you will use

Baking Sheet

Whisk

Bowl

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Kitchen Thermometer

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Baking Sheet

Paper Towels

Tongs

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella.

Ingredients you will need

Marinara Sauce

Mozzarella

Olive Oil

Eggplant

Parmesan

Sauce

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Baking Pan

Oven

Bake until hot and just beginning to brown, about 30 minutes.

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Oven

Serve immediately.

Heat the oil in a medium saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Saute the onion and garlic, stirring, until lightly browned, about 3 minutes.

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Garlic

Onion

Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

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Tomato

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Ingredients you will need

Pepper

Salt

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 1liters

fresh breadcrumbs 2liters

whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped 1Tbsp

dried thyme 1kilograms

medium eggplant (about , cut into 1/2-inch-thick round slices 6larges

eggs, beaten 4servings

All-purpose flour for dredging 2sprigs

fresh basil 454grams

fresh mozzarella, thinly sliced 2sprigs

fresh thyme 5cloves

garlic, chopped 1Tbsp

kosher salt 1Tbsp

Kosher salt, as needed, plus 3Tbsps

extra-virgin olive oil 4servings

Olive oil, as needed 1Tbsp

dried oregano 158milliliters

grated Parmesan, divided 4servings

Vegetable oil for frying 2Tbsps

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.