I'm always disappointed when I get eggplant parmesan out somewhere. It's never what I'm hoping for. This method maintains the crispy texture of the breaded eggplant slices, and as you make your way through the tower, every bite tastes a little bit different.
Eggplant FARMesan
Ingredients
- To bread and fry the eggplant:
- 2 large or 4 medium summer eggplants cut into 1/2 inch rounds enough for 18 large discs
- 3 cups panko bread crumbs in a medium mixing bowl
- 4 eggs beaten in a medium mixing bowl or pie tin
- 2 cups flour, seasoned with plenty of salt and pepper in a medium mixing bowl or pie tin
- To assemble the dish:
- 6 lobes of fresh mozzarella
- 6 slices of fresh tomato
- ~3 cups of your favorite tomato sauce; make it or buy it
- 1 cup of basil pesto, or any other herb pesto, I like arugula because it stays green longer
- 2 C. freshly grated parmesan
- Fresh chopped herbs mixed with lemon zest for garnish
Instructions
- Preheat oven to 400
- Dredge eggplants using ‘Standard Breading Procedure' Flour, egg, Breadcrumbs
- Fry eggplant in 350 degree oil until golden brown ~4-5 minutes
- Set on wire rack over paper towels to drain
- To assemble:
- Use 6 individual oven-safe dishes like ‘Welsh Rarebits' or a small baking dish
- Brush the bottom of the dish with olive oil
- Set one layer of prepared eggplant in pan and top with some red sauce a tomato slice and Parmesan
- Top with another layer of eggplant, a dollop of pesto and a slice of mozzarella
- Place a final layer of eggplant on top and sprinkle generously with parmesan
- Thin some of the sauce with water, and pour into pan, around the stacks
- The dish should be moist but not ‘swimmin in sauce'
- Bake at 400 for about 10 minutes or until the cheese has melted
- Remove from oven and allow to rest for 5-10 minutes
- Top each portion with herb garnish and serve
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