Sunday, May 26, 2013

Eggplant Parmesan

Eggplant Parmesan
Serves: 8


2 medium eggplant
16 oz fire roasted marinara (Fire Roasted Marinara)
1/2 cup flour
1/2 cup panko bread crumbs
1/2 cup grated parmesan
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
1/2 tablespoon black pepper
2 eggs
1/2 cup milk
2 cups shredded mozzarella
1 small container of ricotta cheese
1 bunch of basil leaves
4 tablespoons olive oil


Slice eggplant into 1/4 - 1/2 inch rounds.
Salt on both sides heavily, and leave on a baking sheet.
After about 20 minutes blot the rounds with a paper towel and then flip the rounds over 

The salt will pull the moisture out of eggplant and remove any bitterness from the flesh.

Place eggs, milk and salt and pepper into a shallow dish.

Place flour, paprika, garlic powder, salt and pepper into another dish

Place panko and parmesan into a third shallow dish

Prepare your breading station

Coat each slice in flour, then egg, then panko.
Heat up a large skillet with olive oil and pan fry the eggplant on each side until golden brown and crispy.

Set on a drying rack to allow excess oil to drain off.

Then take your homemade marinara (Fire Roasted Marinara) I make mine in large batches and either can the marinara or freeze in quart containers for later.

Place in a 9x13 baking dish.

Layer with the fried eggplant

Take a small container of ricotta and add in salt and chopped fresh basil, then add a dollop of the ricotta mixture to each slice of eggplant.

Top with more marinara sauce.

Create as many layers of this process as will fit in the baking dish.

Finally top with the shredded mozzarella, or in my case, a blend of cheeses because that is all that I had.

At this time you can either bake off the eggplant, or freeze it for later. 

To cook now, bake at 350 for 45 minutes, or until it is golden brown and bubbly. 

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