Eggplant Parmesan Hero

Name: Eggplant Parmesan Hero
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Sprig fresh basil; 4 servings Freshly ground black pepper; 710 milliliters fresh breadcrumbs; 828 milliliters whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped; 2 teaspoons dried thyme; 454 grams medium eggplant (about; 3 larges eggs, beaten; 4 servings All-purpose flour for dredging; 3 cloves garlic, chopped; 4 7-inch long hero rolls, split; 2 teaspoons Kosher salt, as needed, plus; 2 teaspoons kosher salt; 4 servings Oil for deep frying; 2 Tbsps extra-virgin olive oil; 2 teaspoons dried oregano; 59 milliliters grated Parmesan; 227 grams 16 slices provolone cheese (about; 1 Sprig fresh thyme; 1 Tbsp whole milk

The recipe Eggplant Parmesan Hero could satisfy your Mediterranean craving in about 1 hour and 50 minutes. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. This main course has 974 calories, 43g of protein, and 36g of fat per serving. A mixture of sprig of thyme, parmesan, breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Cut the eggplant in half crosswise. Then cut each half lengthwise into 1/2 inch-thick slices (about 16 slices). 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.

Ingredients you will need

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 to taste.

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. since when the breaded eggplant is added it drops the temperature 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. The eggplant can be fried up to 2 hours before serving.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Baking Sheet

Paper Towels

Tongs

When ready to serve preheat the broiler. Arrange the hero rolls, split-side up, on a baking sheet and toast under the broiler.

Ingredients you will need

Sub Bun

Toast

Equipment you will use

Baking Sheet

Broiler

Cover each roll with about 4 slices of eggplant, overlapping them slightly. Cover each of the eggplant heroes with about 3/4-cup of the sauce, sprinkle with 1 tablespoon Parmesan, and cover with 4 slices of the provolone. Broil until the cheese is melted and lightly browned. Close the hero rolls and slice in half crosswise.

Ingredients you will need

Sub Bun

Provolone

Eggplant

Parmesan

Cheese

Sauce

Roll

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.

Ingredients you will need

Garlic

Onion

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

Ingredients you will need

Tomato

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or 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:

1Sprig

fresh basil 4servings

Freshly ground black pepper 710milliliters

fresh breadcrumbs 828milliliters

whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped 2teaspoons

dried thyme 454grams

medium eggplant (about 3larges

eggs, beaten 4servings

All-purpose flour for dredging 3cloves

garlic, chopped 4

7-inch long hero rolls, split 2teaspoons

Kosher salt, as needed, plus 2teaspoons

kosher salt 4servings

Oil for deep frying 2Tbsps

extra-virgin olive oil 2teaspoons

dried oregano 59milliliters

grated Parmesan 227grams

16 slices provolone cheese (about 1Sprig

fresh thyme 1Tbsp

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. 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 Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.