Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters black olives, pitted and roughly chopped; 946 milliliters dried bread crumbs; 2 kgs tomatoes (recommended: San Marzano), crushed by hand; 3 Tbsps capers, drained; 2 kgs eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices; 5 eggs; 237 milliliters all-purpose flour; 59 milliliters fresh basil leaves, hand torn; 118 milliliters chopped fresh basil leaves; 3 garlic cloves, minced; 1 Tbsp garlic powder; 8 servings Kosher salt and freshly ground black pepper; 79 milliliters extra-virgin olive oil; 8 servings Extra-virgin olive oil; 1 Tbsp dried oregano; 1 teaspoon hot red pepper flakes; 296 milliliters freshly grated Parmigiano-Romano; 8 servings Salt and freshly ground black pepper; 907 grams shredded mozzarella cheese; 907 grams whole milk ricotta cheese

You can never have too many main course recipes, so give Eggplant Parmesan a try. One serving contains 1157 calories, 58g of protein, and 62g of fat. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have garlic powder, oregano, milk ricotta cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

First make the sauce: Put a large saucepan over medium heat and add the olive oil.

Ingredients you will need

Olive Oil

Sauce

Equipment you will use

Sauce Pan

Add the garlic and cook 1 minute.

Ingredients you will need

Garlic

Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Tomato

Capers

Olives

Basil

Remove from the heat and set aside.

Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix.

Ingredients you will need

Salt And Pepper

Garlic Powder

Breadcrumbs

Oregano

Egg

Equipment you will use

Bowl

Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Eggplant

All Purpose Flour

Egg

Equipment you will use

Stove

Bowl

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides.

Ingredients you will need

Breadcrumbs

Olive Oil

Eggplant

All Purpose Flour

Dip

Egg

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Ingredients you will need

Olive Oil

Eggplant

Equipment you will use

Paper Towels

Frying Pan

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Ricotta Cheese

Cheese

Basil

Egg

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant.

Ingredients you will need

Shredded Mozzarella

Tomato Sauce

Parmigiano Reggiano

Eggplant

Ricotta Cheese

Equipment you will use

Baking Pan

Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella.

Ingredients you will need

Tomato Sauce

Mozzarella