This is an absolutely excellent recipe that yields joy and happiness to eggplant fans!
Make a double batch on a Sunday, freeze 1, and enjoy the other throughout the week.
My friend Anna, a born and raised Italian, makes a Pyrex dish of this for her husband, another true Italian, and he takes it to the office for lunch!
This recipe has been adapted from my friend, Anna D’Amelio AND the Joy of Cooking, 1997, for its’ précis measurements!
Enjoy!
Eggplant Parmesan
1 jar of Marinara Sauce, I use Rao’s or homemade, if you have it!
Peel and cut lengthwise into 1/2 thick oblongs: 4 medium eggplants (about 1 pound each)
Generously sprinkle eggplant with sea salt . Place them in a colander and cover with paper towels and place a bowl on top to press out the bitter juices. Place a bowl underneath to catch the juices and drain for @ least an hour and up to overnight (6-8 hrs).
Rinse and thoroughly pat dry.
The KEY to this recipe is that the eggplant is salted, rinsed and dried, thoroughly. It takes time, but the results are well worth the time.
Dredge in:
2/3 Wondra Flour or all-purpose flour, seasoned with salt and pepper
Shake off the excess. Whisk together, then dredge the eggplant in:
4 large eggs
2 Tablespoons olive oil
Then dredge in:
2 1/2 cups Italian seasoned Panko breadcrumbs, or your favorite. Panko yields and exceptionally crispy eggplant.
Arrange the eggplant slices on a rack and let them dry for 10 to 30 minutes.
Pour into a large skillet and heat until it shimmers:
1/2 cup olive oil, or more if needed
Add the eggplant and cook, in batches if necessary, over medium heat for 4-5 minutes each side, turning with a spatula or tongs.
Season with salt and pepper to taste
Meanwhile, preheat the oven to 425
Coat a Pyrex or about 17×11 inch rimmed baking sheet with marinara sauce.
Arrange the fried eggplant slices in a single layer or slightly overlapping, if necessary and top with marinara sauce.
Sprinkle over the eggplant:
3 cups shredded whole milk buffalo mozzarella cheese (the highest quality you can get)
1 1/3 cups grated Parmesan or Romano cheese
Bake until the cheese is melted and bubbly, about 10 minutes.
Serve at once.
FOR the FREEZER:
DO NOT BAKE at all, just prepare, cover tightly label and deposit in the freezer, like money in the bank!
Try this Eggplant Parmesan Recipe! You’ll Love it!
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