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Heather's Eggplant Parmesan |
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Ingredients:
2 medium eggplant, about 2 1/4 pounds, cut into 1/2-inch-thick round slices |
Prep. time: 2 hours Arrange the eggplant slices on several baking sheets and sprinkle generously on both sides with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour. Transfer the eggplant to a colander in the sink; rinse well under cold running ater. Transfer eggplant to a work surface and blot completely dry with paper towels. In a large bowl, whisk together 1 1/2 Tbs. kosher salt, breadcrumbs, oregano, thyme, pepper.* Place the flour** in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat . Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant. Preheat the oven to 400º. In a 15x10x2-inch-baking dish. Cover the bottom of the baking dish with a third of the tomato sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another third of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately. * You can also used seasoned breadcrumbs for convenience. They taste just as good. ** For more flavor, season the flour with garlic, oregano, salt, and pepper. |
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