Does anyone have a recipe for Eggplant Parmesan?

Answer 1

I've made EP a lot, and Mario's is the best recipe yet. If you can find the skinny "Chinese" eggplants, they are the best IMO.


EGGPLANT PARMESAN W/ TOMATO SAUCE

2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano


Preheat the oven to 350ºF.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

--Mario Batali, FoodTV

Answer 2

LIGHT AND EASY EGGPLANT PARMESAN

SERVES 4 AS A MAIN DISH, 6 to 8 AS A SIDE



INGREDIENTS

* 2 large eggplants, sliced into 1/4 to 1/2 inch slices
* Olive oil
* 3 tablespoons dried oregano
* Salt and pepper to taste
* 1 pound fresh or canned tomatoes, chopped
* 4 large cloves garlic, minced
* 6 ounces mozzarella cheese, grated
* Freshly grated Parmesan cheese

Brush the eggplant slices with olive oil. Sprinkle with some of the oregano, salt and pepper to taste. Place on baking sheet in single layers and place about 6 inches under hot broiler. Broil on one side until browned and tender. (If the eggplants gets too brown before getting tender, flip the slices to brown the other side. However, browning of both sides is not necessary.) Brown the remaining slices in the same manner.

When the eggplant is done, preheat oven to 400° F. Lightly grease a 13 x 9-inch casserole dish with olive oil or olive oil spray. Spread just enough of the tomatoes in the bottom to cover lightly (this will prevent the bottom layer of eggplant from burning). Add a single layer of the eggplant slices. Top with a light layer of tomatoes. Sprinkle with some of the minced garlic and a little more oregano. Top with some of the mozzarella and Parmesan cheeses. Continue the process, ending with Parmesan cheese on top. (Each layer of tomatoes should be sprinkled with a little salt and pepper, unless you are using canned tomatoes with salt.) Cover with foil and bake for about 30 minutes or until hot and bubbly. Uncover and bake an additional 5 minutes if more browning is desired. Serve immediately or let cool to room temperature.

Notes: The eggplants may be browned on a grill or in a grill pan. If you prefer a milder garlic taste, roast the garlic cloves or microwave the minced garlic in a little oil for about 1 minute before using in the casserole. As for leftovers, this makes a delicious sandwich, room temperature, on good Italian-style bread, with or without a slice of extra sharp, provolone, or Italian fontina cheese.

Answer 3

Eggplant Parmesan ? Why would anyone want to eat that.?

First you put it on a cedar board and put both on the BBQ. After you think it's cooked enough take it out, throw away the eggplant and eat the cedar board.

Answer 4

Slice your eggplant in 1/4 inch thick slices. Dip in egg and dredge in Italian style breadcrumbs...fry in olive oil over medium to medium-high heat.

Layer your fried slices with sauce of your choice and a mixture of mozzarella and Parmesan cheese.

Bake at 350 covered in tin foil until bubbly.

Answer 5

Jonathan M has it right and you can use a good canned spagetti sauce such as Classico fire roasted tomatoes and garlic in place of the plain tomatoes.. I always bake mine so its kinda thick and it dont fall apart when i put it on the plate serve it with spagetti and firm garlic bread ..

Answer 6

EGGPLANT PARMESAN
Active time: 1 hr Start to finish: 2 1/2 hr

click photo to enlarge
2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
3 1/4 teaspoons salt
5 lb plum tomatoes
1 1/2 cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 cup all-purpose flour
5 large eggs
3 1/2 cups panko* (Japanese bread crumbs)
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced



Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Cooks' note:
Tomato sauce can be made 1 day ahead and chilled, covered.

Makes 8 main-course servings.

Answer 7

Check out allrecipes.com. I am sure you can find it there.