Wednesday, July 22, 2009

Eggplant Parmesan


I made this
while I was in California
a few weeks ago.

It was heaven.

Eggplant Parmesan


1 large eggplant
Kosher salt
1 28-oz can stewed tomatoes (seasoned)
4 cloves garlic, peeled and minced
Olive oil
Freshly ground black pepper
1 cup all-purpose flour
1 cup fine dry Italian breadcrumbs (or flavored croutons finely chopped - I used Caesar Croutons)
4 large eggs, beaten
1 lb of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves


1 Prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

2 In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg, then back into the flour. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

3 Preheat the oven to 350°F. In the bottom of a baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

4 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

5 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Serve.

1 comment:

Randi Barry said...

whoa I had this for dinner a few nights ago from a real Italian mama! Way to go Jenn. I think you should compile a cookbook of your fave's. I'd so buy it.