Wednesday, November 23, 2011

Eggplant Parmigiana

I am a sucker for Italian food. I am also addicted to The Frisky, so when I saw this recipe I knew it would be worth a try.
I didn't modify it much, I used shredded mozz instead of fresh but it was still delicious to me.
It is a little labor intensive but worth it. It also was enough for dinner (for boyf & I) and FIVE gladware containers for lunches. FIVE.

1 medium-large eggplant (her recipe called for 2, but I think my medium eggplant was bigger than hers)
1 - 32oz jar of marinara sauce (I used Kirkland...Costco FTW)
3 eggs
3/4C flour
1.5C panko bread crumbs
1/3C parmesan cheese
A few handfuls of shredded mozz (specific measurement I know, but I am a cheese fiend - you may not be)
olive oil

  1. Cut eggplant into slices. (Thickness is up to you, mine were inconsistent sizes and turned out fine).
  2. Toss eggplant slices in 1.5 tsp of salt in a colander (strainer) over a bowl and let them sit/drain for 30 minutes. (recipe says skipping this will make the eggplant rubbery...I didn't want to chance that so I did it!).
  3. While your eggplant is draining, prepare your breading bowls.
  4. In bowl #1, combine flour with a few sprinkles of salt and pepper.
  5. In bowl #2, crack & whisk the eggs.
  6. In bowl #3, combine panko and parmesan.
  7. Preheat oven to 375 degrees.
  8. In pot (with lid!) heat marinara sauce on low heat, stirring occassionally.
  9. In frying pan, heat olive oil - no lies (and very unhealthy) I used a good deal of oil because things cook quicker.
  10. Work each piece of eggplant through the assembly line - flour-> egg -> breadcrumbs.
  11. Cook on both sides (flipping once) and drain finished eggplant on plate lined with a paper towel.
  12. Line 9x13 pan with layer of marinara.
  13. Arrange eggplant slices in single layer, cover with sauce and sprinkle with desired amount of mozzarella.
  14. Add another layer of eggplant, followed by sauce and cheese. Continue until out of eggplant (eggplant, sauce, cheese, eggplant, sauce, cheese).
  15. Bake uncovered until sauce is bubbling and cheese has completely melted (about 10 minutes for me).
  16. Eat plain or over pasta.
  17. Enjoy!

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