Eggplant Parmesan

Cooking with eggplants takes a little extra effort, but it's well worth it for this rich, cheesy dish. There are also plenty of ways to customize it, so try different cheeses and sauces if you want.

You'll need:

• 2 medium eggplants
• Kosher salt
• 1 c flour
• 1/4 c shredded parmesan
• 1 tsp salt
• 1 tsp pepper
• 4 eggs
• 1 1/2 c plain breadcrumbs
• 2 c olive oil
• 24 oz pasta sauce
• 1/3 c water
• 1 c shredded mozzarella
• 1 lb fresh mozzarella, sliced

Sweat the eggplant: Cut off the green end of the eggplant and slice into 1/2 inch thick slices shortways, leaving the skin. Put a layer of eggplant slices on a baking sheet or 9x13 lined with about 5 paper towels to absorb excess liquid. Use kosher salt to coat both sides of the eggplant slices, and top with about set of paper towels. Continue to layer salted eggplant with paper towels until all of them are salted, then cover with another set of paper towels. Place something on top to weigh it down just a little, like a cast iron pan or even some books. Let sit 1 1/2 to 2 hours. When it's done, the excess water will be pulled from the eggplant. Use the paper towels to blot away excess liquid and salt from the slices, then set the eggplant slices aside.

Fry the eggplant: In a small bowl, mix salt, pepper, parmesan, and flour. In another bowl, whisk 4 eggs well. Measure the breadcrumbs into a third bowl.

Fill a large pan with a thin layer of olive oil and put on medium heat. You'll start with maybe 3 or 4 Tbs of olive oil, but add a few tablespoons at a time as you pan fry the eggplant, as it'll get absorbed as you go. You need to keep oil in the pan for the eggplant to get a nice color.

Dip each eggplant slice in the flour mix, then the eggs, then the panko. Drop into the oil and pan fry 2 to 3 minutes per side. Remove slices to a paper lined plate and continue frying, in batches, until done.

Assemble the dish: Pour the pasta sauce into a large bowl, then add the water and mix well. (I like to add the water to the empty sauce jar, then cover and shake it to also get what's left in the jar.)

Grease a 9x13 pan. Put a layer of pasta sauce on the bottom, then a layer of eggplant slices. Pour another layer of sauce over the eggplant, then top that with mozzarella. Continue with two more layers of eggplant, sauce, then mozzarella. Top with sliced fresh mozzarella.

Bake at 350 for 30 to 40 minutes. Broil the last 5 minutes if you want to toast the cheese a bit.

Mix it up:

• You could also use sliced burrata on the top; it will end up very creamy and melts beautifull!
• Use different cheeses for each layer of the eggplant parm, like fresh shredded parmesan or even ricotta
• Use my bolognese sauce instead of jarred pasta sauce - it won't be vegetarian anymore, but it will add some bulk, and taste great!

Eggplant Parmigiana

Yield: 6

Author: Mallory

Prep time: 5 MinCook time: 55 MinInactive time: 1 H & 30 MTotal time: 2 H & 30 M

Ingredients

• 2 medium eggplants
• Kosher salt
• 1/2 c flour
• 1/4 c shredded parmesan
• 1 tsp salt
• 1 tsp pepper
• 4 eggs
• 1 1/2 c plain breadcrumbs
• 1/2 c olive oil
• 24 oz pasta sauce
• 1/3 c water
• 1 c shredded mozzarella
• 8 oz fresh mozzarella, sliced

Instructions

Sweat the Eggplant:

1. Cut off the green end of the eggplant and slice into 1/2 inch thick slices shortways, leaving the skin. Put a layer of eggplant slices on a baking sheet or 9x13 lined with about 5 paper towels to absorb excess liquid. Use kosher salt to coat both sides of the eggplant slices, and top with about set of paper towels. Continue to layer salted eggplant with paper towels until all of them are salted, then cover with another set of paper towels. Place something on top to weigh it down just a little, like a cast iron pan or even some books. Let sit 1 1/2 to 2 hours. When it's done, the excess water will be pulled from the eggplant. Use the paper towels to blot away excess liquid and salt from the slices, then set the eggplant slices aside.

Fry the Eggplant:

1. In a small bowl, mix salt, pepper, parmesan, and flour. In another bowl, whisk 4 eggs well. Measure the breadcrumbs into a third bowl.
2. Fill a large pan with a thin layer of olive oil and put on medium heat. You'll start with maybe 3 or 4 Tbs of olive oil, but add a few tablespoons at a time as you pan fry the eggplant, as it'll get absorbed as you go. You need to keep oil in the pan for the eggplant to get a nice color.
3. Dip each eggplant slice in the flour mix, then the eggs, then the panko. Drop into the oil and pan fry 2 to 3 minutes per side. Remove slices to a paper lined plate and continue frying, in batches, until done.

Assemble the Dish:

1. Pour the pasta sauce into a large bowl, then add the water and mix well. (I like to add the water to the empty sauce jar, then cover and shake it to also get what's left in the jar.)
2. Grease a 9x13 pan. Put a layer of pasta sauce on the bottom, then a layer of eggplant slices. Pour another layer of sauce over the eggplant, then top that with mozzarella. Continue with two more layers of eggplant, sauce, then mozzarella. Top with sliced fresh mozzarella.
3. Bake at 350 for 30 to 40 minutes. Broil the last 5 minutes if you want to toast the cheese a bit.

Calories

633.88

Fat (grams)

35.87

Sat. Fat (grams)

10.50

Carbs (grams)

56.12

Fiber (grams)

8.70

Net carbs

47.42

Sugar (grams)

15.02

Protein (grams)

23.76

Sodium (milligrams)

1656.20

Cholesterol (grams)

162.58