Moms Eggplant Parm Recipe 475 Food

EGGPLANT PARMESAN

Steps:

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over 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, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with 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 until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• 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 and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 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.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
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GRANDMA'S BAKED EGGPLANT PARMESAN

Steps:

• Preheat oven to 400°F (200°C).
• Pour melted butter into an 11 x 7-inch baking dish. Set aside.
• Place egg in a shallow dish. Set aside.
• In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
• Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
• Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
• Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.

MY MOM'S FAVORITE EGGPLANT PARM

Steps:

• Ok. So. This is time-consuming but totally totally worth it.
• First you have to sweat the eggplant. Slice the eggplant into thin slices and layer the slices in a bowl after salting them generously but carefully. Try to make the salt evenly distributed. After they're salted, cover and set aside.
• While the eggplant is sweating, work on the sauce.
• Add some olive oil to the pot and heat. Then add in the chopped onion and garlic and a dash of salt. Cook until the onions soften a bit.
• Chop some of the basil leaves and add into the onion mixture. Stir, then add in the chopped fresh tomatoes, not the canned. Cook down until the tomatoes soften. Add salt to taste.
• Finally, add in the San Marzano tomatoes. Mix in sugar to taste. You want the sauce a bit on the sweet side, but not actually fully sweet. Just somewhere in between.
• Simmer for about 30 minutes.
• While the eggplant is still sweating/your sauce is cooking down, prep the cheese. Slice the mozzarella ball into half then into thin slices, should be about 12 or so total.
• Get out a bowl of all purpose flour for dredging.
• Check your eggplant. there should be a pool of water at the bottom of the bowl, and the slices should have softened. You can choose to either pat the eggplant dry or not, I haven't found it to make a big difference other than that it's easier to coat it in flour before frying.
• Get out your favorite large frying pan, fill that boy up with olive oil, and turn the heat up to medium high.
• Dredge each slice of eggplant in flour and fry until golden. If they get a little darker, it's ok. Set each fried slice aside. I like to put them on paper towels to get some of the extra oil out.
• Once they're done, it's time to actually build the dish.
• Layer the slices, sauce and cheeses in a baking pan. I usually do the eggplant, sauce, parmesan, then mozzarella. You should be able to do two layers. On the top layer, add in single basil leaves between the basil slices.
• Bake at 350 for about 30 to 40 minutes, or until the cheese is bubbly and browned.
• Let cool for about 10 minutes.
• Eat. :).

JAMIE OLIVER'S EGGPLANT PARMESAN

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

MARK BITTMAN'S EGGPLANT PARMESAN

Steps:

• Put 1/8 inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. Start trimming and slicing eggplant: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.
• Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. Heat the oven to 400.
• Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.