Eggplant Parmesan
Serves 4
The amount of sauce, cheese, egg and breadcrumbs will vary depending on the size of the eggplant(s) and baking dish used, therefore I have provide a range for some ingredients.
Ingredients
1 1/4lb (548g - 822g) one large eggplant, or two medium eggplants
15 1/2 oz (439g-921g) Pomodoro sauce (classic tomato sauce)
1 1/2 -2 cups (142g-196g) part skim, shredded mozzarella cheese
1/4 cup (26g) grated Parmesan cheese (or Pecorino Romano)
1/2 cup (~15g) fresh Parsley (or Chervil), chopped
1 teaspoon Oregano (dry or fresh)
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3/4 cup Egg Beaters
1/4 cup 2% Milk (or soymilk)
1/4 tsp ground black pepper
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1 1/4 cup (~154g) to 1 3/4 cups (216g) bread crumbs (we prefer homemade, or no salt whole wheat)
Suggested seasonings for unseasoned breadcrumbs: assorted dried or minced fresh herbs, garlic powder, onion powder---
cooking oil (we use Canola), enough for about 1/4" in bottom of your skillet (using less oil does not conduct the heat as well and your eggplant will most likely absorb more oil)
Wash, dry and peel the eggplant(s). Slice eggplant into 1/2" slices. Peeling and/or soaking are personal preferences. We always peel store bought eggplants and lately have found no need to soak the eggplant slices.
If you want to soak the slices to remove bitterness, soak the slices (about 1/2 hour) in a pot of water with an added 1/2 teaspoon of salt. After soaking, rinse and drain the eggplant well and blot each slice dry using paper towels.Prepare three bowls (or pie plates), one for each: flour, bread crumbs and eggs. Mix the dried or fresh herbs, onion and garlic powder into the bread crumb mixture. Set aside. In another bowl or pie plate whisk the eggs with the milk and black pepper. Set aside.
- In a large skillet heat up the cooking oil on med/high heat
- While the oil is heating, bread the eggplant slices by dredging them first in the flour to coat, then in the egg, then in the bread crumbs, coating each slice
1) flour
2) egg
3) bread crumb mixture
- Pan-fry the coated eggplant slices. When nicely golden brown remove them to a paper towel lined plate to remove any excess oil
- Prepare a casserole dish with a thin layer of tomato sauce on the bottom
- Spread one layer of cooked eggplant over the sauce, and top with mozzarella cheese, Parmesan cheese and a sprinkle of parsley and a little more sauce. Repeat layering, this time with an eggplant-sauce-double cheese-parsley layer
- Cover your casserole dish and bake for 40 minutes
- Remove cover and finish for 10 more minutes or until the cheesy top is golden brown
- Serve with a side garden salad
GardenCuizine Nutrition Analysis ...coming soon
Photo Credits: Eggplant basket courtesy USDA Wikimedia Commons. Photo Collage
©Copyright 2010 Wind. All rights reserved.
Related Links:
A Chocolate Garden by Diana Wind
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