Stellar Eggplant Parmesan
Photo: Toby Corn
Ingredients
3 Medium White Eggplants
1 cup Self Rising Flour
1 teaspoon Fresh Thyme
1 teaspoon Fresh Oregano
1 teaspoon Fresh Rosemary
1 clove Crushed
1 Bay Leaf
2 cloves Garlic- Minced
1 Large Can (26 oz.) Crushed Plum Tomatoes
1 Large Onion Chopped
2 tablespoons Olive Oil
1/4 teaspoon Red Pepper Flakes
2 tablespoons Large Eggs, Beaten with 2 Water
1 cup Parmesan Cheese
1 cup Mozzarella Cheese- Shredded
4 cups Vegetable Oil
Preparation
1
Peel and slice the eggplant into 1" round slices
2
Place them on a toweled baking sheet and sprinkle each side with salt - allow to weep for 15 to 20 minutes
3
While they are weeping, Place the saucepan over medium heat with the olive oil.
4
Add the onions and saute until they are translucent - about 7 minutes
5
Raise the heat to high and add the tomatoes and all the other spices
6
Bring to a boil and reduce heat to low
7
Simmer for 20 minutes, stirring occasionally
8
Place the eggplant slices into the zipper bag along with the flour and shake until well coated
9
Place the dutch oven on high heat and add the oil.
10
With your thermometer, check until the oil reaches 350 (If you don't have one - place a slice of raw potato into the oil, when it fries and turns toasty brown, your oil is hot enough)
11
In small batches, remove the slices from the bag and dip them into the egg / water mixture, making sure you coat both sides completely, and transfer to the oil
12
Cook for about 7 minutes each batch - using your tongs to flip them over occasionally during the process.
13
When they are golden brown, remove and drain onto paper towels
14
Preheat the over to 400
15
In the baking dish, lay the cooked eggplant in a single layer completely covering the bottom
16
Ladle 1/2 of the tomato mixture over the eggplant
17
Top the sauce with 1/2 of the Mozzarella and Parmesan
18
Place a second layer on top of the cheese
19
Add the rest of the sauce and spread to cover evenly
20
Add the rest of the cheese
21
Bake at 400 for 20 to 25 minutes - or until the cheese is brown and bubbly
Tools
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About
Even if you don't have a ready need for EP, you can always go ahead and complete the dredge and fry part of the recipe. The fried eggplant will hold famously in the fridge for about a week. Or, cool them down and pop in the freezer on a sheet pan - when they've frozen, bag them up in a freezer zip bag and they will hold for a good 3 to 6 months.
Yield:
6.0 to 8
Added:
Wednesday, September 22, 2010 - 12:50pm
