August 28, 2005 - Joanne

Eggplant Parmigiana

Eggplant Parmigiana Recipe

3 med globe eggplant about 6” long (peeled and sliced into 1/4” rounds) – Choose the most unblemished and firmest ones. They should look picture perfect.

½c of Olive Oil

2c of Panko Breadcrumbs (make sure it doesn’t contain shortening or partially hydrogenated oils)

2 eggs (mixed with a tablespoon of water)

2 - 24oz jars of your choice of spaghetti sauce

2 containers of Boccocini Mozzarella balls (or 2 big balls of Mozzarella sliced)

Preheat oven to 425°F

Measure oil into a pot with high sides.

Prepare eggplant and set up two bowls one with the egg mixture and one with the panko.

Dump the 2 bottles of sauce into a large gratin dish. Working assembly-line style, dip eggplant rounds into egg and then panko coating them on all sides.

Meanwhile heat oil on high and when hot but not yet smoking carefully place panko-coated eggplant rounds into the oil. When they turn golden on the bottom flip them and brown the other side. Drip drain them and place on top of the sauce in the gratin dish and repeat.

If the oil starts to smoke or the eggplant is browning too dark reduce the heat. You can also add a bit more oil if you need to. When all of the eggplant is in the gratin dish (you can overlap the slices if you need to) top it with the mozzarella.

Place in the oven and bake until the sauce bubbles around the edges and the cheese is golden brown – around 20 minutes.



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