• 23's top 50 Recipes - 33

    From Dave Drum@1:2320/105 to All on Wed Jan 10 15:51:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eggplant Parmesan
    Categories: Vegetables, Breads, Cheese, Sauces
    Yield: 7 servings

    2 md Globe eggplants (2 1/2 lb);
    - stems trimmed
    1 c A-P flour
    4 lg Eggs, beaten
    10 1/2 oz Panko bread crumbs
    Olive oil
    48 oz (2 jars) store-bought
    - marinara sauce
    Fresh basil
    8 oz Shredded mozzarella
    2 oz Grated Parmesan

    Arrange two racks on the top third and bottom third of
    the oven. Heat the oven to 425 degrees.

    Cut the eggplants lengthwise into 1/2-inch-thick slices.
    Salt both sides and let sit across two sheet pans to
    sweat for 10 minutes.

    Prepare a breading station with three wide, shallow
    bowls. Add the flour to one bowl, the eggs to another
    and the panko to the third. Pat the eggplant slices dry,
    dip each in the flour, then the beaten eggs and finally
    the panko, really packing on the bread crumbs with your

    Generously grease the two sheet pans with olive oil and
    place the breaded eggplant in a single layer across both
    pans. Bake until crispy, switching the positions of the
    pans halfway through, about 30 minutes.

    Meanwhile, to a large saucepan, add the marinara sauce
    and a sprig of basil. Fill one of the empty marinara
    sauce jars with 1/2 cup water, swish around, then pour
    into the second jar and swish again; pour this tomatoey
    water into the saucepan. Bring to a simmer over
    medium-high and cook, stirring constantly, until heated
    through, about 5 minutes. Taste and add salt if desired.

    Grease a 9" X 13" baking pan or casserole dish (and
    set it on a sheet pan, if desired, to catch any
    potential spillover). Put down half of the baked
    eggplant in a single layer, cutting any pieces to make
    them fit. Cover with half of the sauce (about 2 1/2
    cups). Then, sprinkle over half of the mozzarella,
    followed by half of the Parmesan. Add a few basil leaves
    over the top. Top with another layer of the remaining
    eggplant, followed by the remaining sauce, then the
    remaining mozzarella and Parmesan. Bake on the bottom
    rack, uncovered, until browned on top and bubbly at the
    edges, 25 to 30 minutes.

    For clean slices and distinct layers, let the pan cool
    for at least 30 minutes before cutting into it. Before
    serving, top with more basil leaves.

    By: Eric Kim

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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