Friday, January 01, 2010

Eggplant Parmesan


2-1/2lb medium eggplants, cut into rounds of about 1/3"
3-1/4 tsp. of salt
5lb of plum tomatoes
1- 1/4 cup of olive oil
2 large garlic cloves finely chopped
fresh basil leaves
1 tsp. of black pepper
1/4 tsp of dried red pepper flakes
1 cup of flour
5 eggs (or you can also use egg sustitute and it works too)
3- 1/2 cups of Panko
2/3 cup of freshly grated Parmesan cheese
1 lb of fresh mozarella


Toss eggplant with 2 teaspoons of salt in a colander and let it drain for about 30 minutes.

While eggplant drains, blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and peel off the skin. Coarsely chop tomatoes, then purée in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot, then add garlic and sauté, stirring, until golden. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, (about 25 minutes).

Preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a different bowl, then stir together panko and 1/3 cup of Parmesan in yet another bowl.

One slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Heat olive oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown. Transfer to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining Parmesan.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling (35 to 40 minutes).



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