Eggplant Parmesan

Eggplant Parmesan
Photo by Romulo Yanes

Ingredients

  • ¼ teaspoon dried hot red pepper flakes
  • 3 ¼ teaspoons salt
  • 2 large garlic cloves
  • 2 ½ pounds medium eggplants
  • ¾ teaspoon black pepper
  • 2 ounces finely grated Parmigiano-Reggiano
  • 5 pounds plum tomatoes
  • + 6 more ingredients
    • 3 ½ cups panko (Japanese bread crumbs)
    • 20 fresh basil leaves
    • 27 tablespoons olive oil
    • 1 pound fresh mozzarella (not unsalted)
    • 5 large eggs
    • 1 cup all-purpose flour

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 cut...

View full recipe at Epicurious

Comments

Variations on Eggplant Parmesan

  • Eggplant Parmesan
    • 1 (8-ounce) package shredded mozzarella cheese, divided
    • 1 large eggplant, peeled and cut into 1/2-inch-thick slices
    • 3 cups Pasta Sauce
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  • Eggplant Parmesan
    • 1 (6-ounce) can tomato paste
    • 1 1/4 cups Italian-seasoned breadcrumbs
    • Fresh oregano sprigs (optional)
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  • Eggplant Parmesan
    • 24 (1/4-inch-thick) slices fresh mozzarella (about 8 ounces total)
    • 24 medium whole basil leaves
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    • 1/4 teaspoon ground black pepper
    • Cooking spray
    • 1/2 teaspoon crushed red pepper
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    • Cooking spray
    • 2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
    • 1/4 cup chopped fresh parsley
    • 1 cup all-purpose flour
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  • Eggplant Parmesan
    • 2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and coarsely chopped
    • 1/4 teaspoon crushed red pepper
    • 1/3 cup dry breadcrumbs
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  • Eggplant Parmesan
    • 1 cup (4 to 5 oz.) shredded parmesan cheese
    • 1/4 cup olive oil
    • 1 1/2 pounds mozzarella cheese
    • 2 3/4 pounds eggplant
    • +1 other ingredients


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