I'm always confused why when I order eggplant parmesan at a restaurant, it never comes with noodles...
Ingredients:
> I large eggplant, cut in 1/4 inch thick circles
> 5 eggs, beaten
> 1 cup flour
> 2 cups panko bread crumbs
> 1 cup finely grated parmesan or asiago cheese
> Lots of olive oil
> 2 cookie sheets, lined with aluminum foil
> Sliced mozzarella
Directions:
> Cut your eggplant in beautiful 1/4 inch thick round slices. Set aside.
> Add five eggs to a shallow bowl and beat.
> Add 1 cup of flour to a large dinner plate, spread out evenly.
> In a bowl with a wide mouth, add the panko break crumbs, grated cheese and 2 tablespoons olive oil. Mix together well.
> In a large but shallow pan, add a thick layer of olive oil for frying. Heat up to medium-low.
> Preheat the oven to 400 degrees.
> While both the olive oil and oven are heating up, prepare the eggplant. First, coat the eggplant in flour. Then, bask it in the egg-wash. Finally, dip it fully in the breadcrumb mix, pressing the mixture into the egg-wash surrounding the eggplant to ensure it sticks.
> Add your eggplants to the heated olive oil. I cook them for 3-4 minutes per side, or until just turning golden brown.
> Once golden brown on both sides, transfer to the baking sheet and add a mozzarella slice on top. Let that sit for now until the whole batch of eggplants are done.
* Tip- if your eggplants start to brown rather than golden, you may need to swap out your olive oil every 2-3 batches.
> Once all eggplants are on the tray, topped with mozzarella, add a small scoop of marinara on top.
> Place the eggplants in the oven for 10-13 minutes, or until the sauce is bubbling and mozzerella is slightly melted.
> Let rest for 5 minutes, and serve atop as many noodles as you like along with my marinara sauce.
* Don't forget the garlic bread!
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