Eggplant Parmesan
Classic Italian comfort food ~ layers of crispy fried eggplant, marinara, mozzarella and Parmesan.
Nutrition Facts
Ingredients
Instructions
Slice eggplant into ¼-inch slices. Arrange one layer in a large colander and sprinkle generously and evenly with salt. Repeat with remaining eggplant rounds, salting, until all is in the colander. Weigh down with plates and/or heavy cans and let drain for 2 hours (in sink). After eggplant is done draining, rinse well and pat thoroughly dry with both paper towels and cloth kitchen towels. You want the eggplant as dry as possible and moisture blotted out.
Prepare three pie pans or shallow bowls for the breading process. Combine flour, salt and pepper in one pan. Crack 5 eggs in another pan, and beat well with 3 tablespoons milk. Season with a little salt and pepper. And in the third pan, combine bread crumbs with thyme and oregano, and a little salt and pepper.
Line a sheet pan with wax paper. Start your assembly line ~ dredge slices in flour, shake off excess, then in the beaten egg mixture, and then in the breadcrumbs, coating well. Place coated slices on sheet pan with wax paper between layers.
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Continue Reading at Thehungrybluebird →Chef's Notes
Do you have to salt the eggplant first for eggplant Parmesan?
A word about salting the eggplant first. I have read so many opinions on the salt issue with eggplant. I’ll say this ~ for frying eggplant, I think it matters to salt first. It changes the texture and bitterness, making it creamier and more luscious. Almost every recipe I’ve seen for frying eggplant calls for salting it first, and that takes a couple of hours. No big deal, but adds time.
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