Monday, August 27, 2012

Eggplant Parmesan

 There are a several different ways to make eggplant parmesan. Some people fry it up in the oven, some grille it outside or on the stove top and some (me) fry it in their electric skillet or deep fryer.   Each way tastes great and gives you a variety of  flavors and textures, but I still prefer to make it like my Mom and Gramma made, breaded and fried in oil until golden and crispy.  It's definitely not the healthiest way, but let's face it, if you're like me, you probably only make eggplant Parmesan a few times a year anyway so why skimp???  Go for it!  Maybe you might opt to take a smaller piece, skip dessert or jog an extra mile, but trust me, you won't be disappointed and some where up there Gramma Palumbo is giving you two thumbs up!


* 3 Large Eggplants sliced lengthwise.  Salt the eggplant slices and let drain in a colander for 1 hour.  Dry them with paper towels.

*  Hand full of Panko bread crumbs ( I use Emeril's plain ).

*  1 large slightly stale loaf of Italian bread ( fill your food processor 1/2 way with bread and pulse until you get the size you like.  I like my crumbs on the bigger side.  Preheat the oven to 300 degrees F. Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry .

*  5-6 eggs ( beat with fork and add a couple tablespoons water ).

*  Parmesan Cheese freshly grated ( big hand full for bread crumb mixture and more for layering the eggplant.

*   Mozzarella cheese for top.

*  Big batch of your best homemade Marinara Sauce.

Directions are below.....

Start by cutting off the top and bottom and
then slice eggplant lengthwise, salt it  and let drain for 1 hour

Pat dry on paper towels.

Homemade toasted bread crumbs mixed
with a hand full of panko and a hand full
of grated Parmesan cheese.

Dredge front and back in flour.
Dredge front and back in egg wash.

Coat front and back with bread crumb mixture

Fry both sides in oil until golden brown and crispy.

Drain on paper towels.

Layer of sauce in your 9x13 pan.

Layer of eggplant.

Cover eggplant with sauce and fresh Parmesan cheese....keep stacking.

Continue to layer.  Top off the final layer with sauce and grated mozzarella.
Bake at 375 until hot, bubbly and cheese is melted.
( Takes about 30 minutes)

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