Baked Eggplant Parmesan

Baked Eggplant Parmesan
Photo by Maren Caruso

Ingredients

  • 1-½ cups freshly grated Grana Padano
  • Kosher salt
  • 4-½ ounces (1 cup) unbleached all-purpose flour
  • Canola oil for frying (about 2 cups)
  • 2 tsp. chopped fresh thyme
  • 16 basil leaves, torn into large pieces
  • 3 cups dry fine breadcrumbs
  • + 4 more ingredients
    • 4 large eggs, beaten
    • 10 oz. fresh mozzarella, thinly sliced (about 2 cups)
    • 3 cups marinara sauce, warmed
    • 2 medium globe eggplant (about 2 lbs.), cut crosswise into ¼-inch-thick rounds

Line a large plate with paper towels. Put down a layer of eggplant slices, sprinkle generously with salt; add another layer of paper towels and another layer of eggplant and salt; repeat until you’ve layered the rest of the eggplant. Let sit for 20 minutes. Put the flour and eggs in separate wid...

View full recipe at Fine Cooking

Comments

Related Articles


Best Wine Deals

See More Deals »






Snooth Media Network