Eggplant Parmesan
By Tested and perfected in the Sur la Table kitchen
Eggplant Parmesan
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Yield 6 to 8 servings
Eggplant:
2 medium eggplants, peel and sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
1 cup unbleached all-purpose flour
4 large eggs, beaten
2 cups breadcrumbs
1 cup vegetable oil, plus more as needed
1 pound fresh mozzarella cheese, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese, divided
1 quart Homemade Tomato Sauce (see recipe)
1/4 cup thinly sliced fresh basil leaves
2 medium eggplants, peel and sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
1 cup unbleached all-purpose flour
4 large eggs, beaten
2 cups breadcrumbs
1 cup vegetable oil, plus more as needed
1 pound fresh mozzarella cheese, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese, divided
1 quart Homemade Tomato Sauce (see recipe)
1/4 cup thinly sliced fresh basil leaves
Line a rimmed baking sheet with parchment paper and place a wire rack over the paper.
To prepare the eggplant: Season eggplant with salt and pepper on both sides. Set up a breading station with three shallow bowls or pie plates. Add flour to one bowl, eggs to another, and breadcrumbs to the last bowl. Season all three bowls with salt and pepper.
To coat the eggplant: Working with one slice of eggplant at a time, dredge the eggplant in the flour to lightly coat and tap off excess flour. Dip the eggplant in the beaten eggs, allow the excess egg to drip off before placing the into the breadcrumbs. Press breadcrumbs into the eggplant to make sure they adhere. Once ceggplant is coated, transfer to wire rack lined baking sheet. Continue with this process until all eggplant is coated.
To cook the eggplant: To a large skillet set over medium heat, add oil. When oil is shimmering, carefully place eggplant into the pan. Cook, working in batches to not over crowd the pan. Cook on the first side until golden brown, 2 to 3 minutes. Carefully turn over and cook on the second side until golden brown, 2 to 3 minutes longer. Return cooked eggplant to wire rack lined baking sheet to drain. While eggplant is warm, lightly season with salt. Continue until all eggplant is cooked.
Turn on oven broiler and adjust the top rack about 8 to 10 inches from the broiling element.
To a 9x13-inch baking dish add enough sauce to cover the bottom in a thin layer, shingle the eggplant over top. Top the eggplant with the remaining sauce, and sprinkle the cheeses over top. Transfer the baking sheet with the eggplant to the oven.
Broil until mozzarella has melted and begins to brown slightly, about 5 minutes. Remove eggplant from oven and sprinkle with remaining 2 tablespoons of Parmesan
To prepare the eggplant: Season eggplant with salt and pepper on both sides. Set up a breading station with three shallow bowls or pie plates. Add flour to one bowl, eggs to another, and breadcrumbs to the last bowl. Season all three bowls with salt and pepper.
To coat the eggplant: Working with one slice of eggplant at a time, dredge the eggplant in the flour to lightly coat and tap off excess flour. Dip the eggplant in the beaten eggs, allow the excess egg to drip off before placing the into the breadcrumbs. Press breadcrumbs into the eggplant to make sure they adhere. Once ceggplant is coated, transfer to wire rack lined baking sheet. Continue with this process until all eggplant is coated.
To cook the eggplant: To a large skillet set over medium heat, add oil. When oil is shimmering, carefully place eggplant into the pan. Cook, working in batches to not over crowd the pan. Cook on the first side until golden brown, 2 to 3 minutes. Carefully turn over and cook on the second side until golden brown, 2 to 3 minutes longer. Return cooked eggplant to wire rack lined baking sheet to drain. While eggplant is warm, lightly season with salt. Continue until all eggplant is cooked.
Turn on oven broiler and adjust the top rack about 8 to 10 inches from the broiling element.
To a 9x13-inch baking dish add enough sauce to cover the bottom in a thin layer, shingle the eggplant over top. Top the eggplant with the remaining sauce, and sprinkle the cheeses over top. Transfer the baking sheet with the eggplant to the oven.
Broil until mozzarella has melted and begins to brown slightly, about 5 minutes. Remove eggplant from oven and sprinkle with remaining 2 tablespoons of Parmesan