Panko Crusted Eggplant Parmesan Recipe 55 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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CRUNCHY EGGPLANT PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
• Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
• Bake in the preheated oven until eggplant is soft, about 15 minutes.
• Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
• Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
• Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

PANKO CRUSTED EGGPLANT STEAK WITH MISO UDON NOODLES

Steps:

• In shallow dishes, mix the flour, salt and black pepper. Place the egg in another dish and the panko and thyme in a third. Dredge the eggplant in the flour, then egg, and then panko. Deep fry at 350 degrees until golden, about 5 minutes. Season lightly with salt and drain on paper towels.
• In a saucepan, heat the chicken stock and whisk in the miso and ginger. Season and check. Heat through and add scallions, tofu and noodles. In a bowl, whisk together vinegar, sesame oil, sugar and white pepper. Toss with greens and mushrooms to coat. Check for seasoning.
• PLATING In large pasta bowls, ladle in the noodle soup. Slice the eggplant in half on the bias and place on top of the noodles. Top with salad.
• Wine Suggestion: Pacific Echo Brut Rose

PANKO CRUSTED EGGPLANT PARMESAN RECIPE - (5/5)

Steps:

• Eggplant Heat oven to 400. Place a lg. rack on a baking sheet and spray with non-stick cooking spray. In a pie plate,mix together panko,pamesan cheese,oregano,salt and pepper. In a secong pie plate,lightly whisk egg whites. Dip each slice of eggplant into egg whites and then into panko mixture,coating both sides. Place eggplant on prepared baking rack. Bake at 400 for 45mins,until browned and tender. SAUCE: While eggplant is baking,make sauce. Coat a med. sz. non-stick skillet with non-stick cooking spray and place over med. heat. Cook garlic until lightly browned,about 3 mins.,stirring occassionally. Add tomatoes,oregano,salt. Simmer,stirring occassionally,for 10 mins. Tear basil into bite sz. pieces and stir in. Overlap eggplant slices slightly on the baking sheet,making four piles. Spoon sauce evenly over each portion(reserve a quarter of it for serving) and sprinkle with mozzarella cheese. Bake an additional 10 mins. Serve eggplant with cooked pasta and reserved sauce.

PANKO-CRUSTED EGGPLANT PARMESAN

Steps:

• Preheat oven to 400°F. Place a large rack on a baking sheet and spray with cooking spray. In a pie plate, mix together panko crumbs, parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites. Dip each slice of eggplant into egg whites and then into panko mix. Coat both sides. Place eggplant on rack. Bake for 45 min or until browned and tender.
• While eggplant cooks, make sauce. Coat a skillet with cooking spray. Over medium heat cook garlic until light brown. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 min. Tear basil into bite-size pieces and stir into sauce.
• Overlap eggplant slices slightly on the baking sheet, making 4 piles. Spoon sauce evenly over each portion. Sprinkle with mozzarella cheese. Bake an additional 10 min. Serve eggplant with reserved, cooked pasta and any leftover sauce.