Eggplant Parmigiana

August 5th, 2020

Ingredients

  • 2 eggplants
  • Flour
  • 2 eggs
  • 1/3 cup milk
  • Seasoned breadcrumbs (with basil, oregano, crushed red pepper)
  • Mozzarella
  • Parmesan
  • Tomato sauce
  • Kosher salt

Instructions

  1. Cut off the ends of the eggplants, peel the skin, and slice lengthwise into 1/3" slices. Coat the eggplant with kosher salt and place in a colander to drain for 45-60 minutes.
  2. Wipe off salt and excess moisture with a paper towel. Set up three dishes with flour, beaten eggs and milk, and breadcrumbs, along with a wire rack.
  3. Dredge eggplant slices in flour, eggs, and breadcrumbs, allowing excess of each to drip off before moving to next dish. Try to use one hand for dry steps and one for the egg to keep it from clumping and sticking to fingers. Move eggplant to wire rack.
  4. Preheat oven to 375 degrees. Reserve half of tomato sauce for pasta.
  5. Heat olive oil in a large pan. Working in batches, cook eggplant until golden brown on both sides and remove to wire rack.
  6. Coat the bottom of a 9x13" casserole dish with sauce. Add single layer of eggplant, then thin layer of sauce, then mozzarella, then a dusting of parmesan. Repeat layers, with a thicker layer of sauce on the top layer.
  7. Cover with foil and bake for 20 minutes. Start boiling water for pasta. Remove foil and bake 20 more minutes, until cheese is bubbling and browning on the surface. Remove and allow to rest for 15 minutes.

Tags

italian-american