FAMICOOK

Eggplant parm

Name: Eggplant parm
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6 People
Cuisine: Italian
Ingredients: "3 medium eggplants (sliced into 18 coins)"; "2 tablespoons kosher salt"; "2 cups all purpose flour"; "6 large eggs (beaten)"; "1/4 cup milk/ water"; "4 cups panko breadcrumbs"; "2 cups Parmesan cheese"; "1 teaspoon dried oregano"; "3 cups shredded mozzarella cheese"; "1/4 cup chopped fresh parsley"; "1/4 cup extra virgin olive oil"; "1 onion (chopped)"; "6 cloves of garlic (chopped)"; "1 tablespoon tomato paste"; "2 (28 oz) cans crushed tomatoes"; "1 cup water"; "1/4 cup torn basil leaves"; "1 teaspoon dried oregano"; "1/2 teaspoon kosher salt"; "1/2 teaspoon ground black pepper"

Eggplant parm is an Italian dish contains layers of fried sliced eggplant, tomato sauce, cheese and baked. Variations of the dish may include meat such as chicken, veal or other types of meat. This is a delicious and flavorful dish that can be served perfectly or any meal in the week.

Ration

6 people

Prepare time

50 minute

Cooking time

1 hour

Note

Serving: 6 - 8

Ingredient

For the eggplants

medium eggplants (sliced into 18 coins)

2 tablespoons

kosher salt

2 cups

all purpose flour

large eggs (beaten)

1/4 cup

milk/ water

4 cups

panko breadcrumbs

2 cups

Parmesan cheese

1 teaspoon

dried oregano

3 cups

shredded mozzarella cheese

1/4 cup

chopped fresh parsley

For the sauce

1/4 cup

extra virgin olive oil

onion (chopped)

6 cloves

of garlic (chopped)

1 tablespoon

tomato paste

2 (28 oz) cans

crushed tomatoes

1 cup

water

1/4 cup

torn basil leaves

1 teaspoon

dried oregano

1/2 teaspoon

kosher salt

1/2 teaspoon

ground black pepper

How to do

Prepare a large baking sheet lined with paper towels. Arrange the eggplant slices in a single layer onto the prepared pan and sprinkle with salt. Place paper towel onto the eggplant layer then top with another layer of eggplant, season with salt. Continue the process to the remaining slices of eggplant. Leave the eggplant to excess the moisture for 45 minutes. Meanwhile, prepare the sauce.

Heat oil in a large pot over medium heat then add onion to stir and cook for 5 – 6 minutes, or until tender. Add tomato paste and garlic to stir and cook with the onion for 1 minute. Add tomatoes, basil, oregano and water into the pot, stirring well. Simmer the sauce for 20 minutes then season with salt, pepper (adjust if desired) and remove from heat.

Once ready, preheat the oven to 180oC/ 350oF. Prepare a 23x33 cm/ 9x13 inch baking dish and a large baking sheet topped with a fitted wire rack.

Prepare 3 shallow bowls. Place flour in the first bowl, whisk well eggs and milk/ water in the second bowl and combine breadcrumbs, ½ cup Parmesan cheese, dried oregano in the third one. Toss each eggplant slice in flour, the dip in the egg mixture and dredge in the breadcrumbs mixture. Place the coated eggplant slice onto the prepared baking sheet. Repeat the process to the remaining eggplant.

Heat about ¼ inch of oil in a large skillet or frying pan then working in batches, add the eggplant to fry until golden brown on both sides, about 2 – 3 minutes each side. Remove the fried eggplant to a wire rack to cool down a bit.

Spread about ½ cup of the sauce onto the bottom of the prepared baking dish. Layer the eggplant slices onto the sauce layer, drizzle with more sauce and top with 1/3 amount of the cheese. Repeat the process two more time with the remaining ingredients.

Cover the dish and bake the eggplant for 40 minutes, or until the eggplant is tendered and the cheese is melted. Sprinkle the eggplant with parsley before slicing and serving.