Eggplant Parmigiana 2

Name: Eggplant Parmigiana 2
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 liters Italian-style breadcrumbs; 2 mediums eggplants (about 2 1/2 pounds total), washed and cut into 1/2-inch-thick rounds; 5 larges eggs; 237 milliliters all-purpose flour; 1 Tbsp fresh thyme leaves; 6 cloves garlic, peeled and pressed or grated; 1 Tbsp granulated sugar; 6 servings Kosher salt; 680 grams mozzarella, cut into thin slices (or torn into thick slices); 59 milliliters extra-virgin olive oil; 1 Tbsp dried oregano; 118 milliliters grated Parmesan; 2 kgs whole San Marzano plum tomatoes; 118 milliliters grated provolone; 1 Tbsp red pepper flakes; 355 milliliters Vegetable oil, for frying, as needed; 3 Tbsps whole milk; 3 mediums yellow onions, peeled, halved and cut into thin slices

You can never have too many main course recipes, so give Eggplant Parmigiana 2 a try. This recipe serves 6. One portion of this dish contains approximately 56g of protein, 55g of fat, and a total of 1177 calories. This recipe is typical of Mediterranean cuisine. A mixture of thyme leaves, milk, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Watch how to make this recipe.

For the sauce: In a large skillet, heat the olive oil.

Ingredients you will need

Olive Oil

Sauce

Equipment you will use

Frying Pan

Add the garlic and onions and season with salt and the red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes.

Ingredients you will need

Red Pepper Flakes

Garlic

Onion

Salt

Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down.

Ingredients you will need

Canned Tomatoes

Tomato

Seasoning

Sugar

Equipment you will use

Wooden Spoon

Add 2 to 3 cups water to the sauce as it cooks if it looks like it's getting too thick. Set aside to cool.

Ingredients you will need

Sauce

Water

For the eggplant: Arrange the eggplant rounds in a single layer on 2 baking sheets.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Sprinkle with salt, on both sides of each slice, and allow it to sit for about an hour. (Salting it draws out the liquid and bitter flavor.) After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.

Ingredients you will need

Water

Salt

Equipment you will use

Kitchen Towels

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Put the flour in a medium bowl. In another, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture and finally in the breadcrumbs. Make sure to coat both sides of each slice. Arrange them in single layers back on the baking sheets.

Ingredients you will need

Fresh Thyme

Breadcrumbs

Eggplant

Oregano

All Purpose Flour

Dip

Egg

Milk

Equipment you will use

Baking Sheet

Whisk

Bowl

In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until it registers between 380 and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the oil. Cook them until they are golden brown, about 2 minutes on each side.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Tongs

Kitchen Thermometer

Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.

Ingredients you will need

Eggplant

Salt

Cooking Oil

Equipment you will use

Kitchen Towels

Baking Sheet

Frying Pan

To assemble: In a 17- by 11-inch baking dish, spoon about one-quarter of the tomato sauce on the bottom. Top with a layer of the fried eggplant. The eggplant slices can overlap slightly. Top with about one of the mozzarella slices.

Ingredients you will need

Tomato Sauce

Mozzarella

Eggplant

Equipment you will use

Baking Pan

Sprinkle with about one-quarter of the Parmesan and provolone cheeses. Spoon more sauce and repeat two more times to make 3 layers. Top with the remaining mozzarella.

Ingredients you will need

Mozzarella

Provolone

Parmesan

Sauce

Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 30 to 45 minutes. I always nibble on a bit of that before sharing it with my friends!

Ingredients you will need

Cheese