Eggplant Parmesan
Uses Quick Marinara Sauce (its own recipe). The oil must reach 400 degrees F so adding the eggplant drops it to the right frying temperature, 375.
Ingredients
- 2 Eggplant, medium (about 2 1/4 pounds), 1/2-inch-thick rounds
- Kosher salt, as needed
- 5 cup Bread crumbs, fresh
- 1 tbsp Oregano, dried
- 1 tbsp Dried thyme
- Black pepper, freshly ground
- Vegetable oil, for frying
- Flour, all-purpose, for dredging
- 6 Egg, large, beaten
- 2 tbsp Milk, whole
- Olive oil, as needed
- 7 cup Quick Marinara Sauce
- 2/3 cup Parmesan, grated, divided
- 1 lb Mozzarella, fresh, thinly sliced
Directions
- Lay the eggplant on baking sheets, salt generously and let the bitter juices weep about 1 hour. Rinse well in a colander and blot very dry.
- Whisk 1 1/2 teaspoons salt with the bread crumbs, oregano, thyme and pepper. Put the flour on a plate and whisk the eggs with the milk.
- Dredge each slice in flour, dip in egg and coat in the crumbs, shaking off the excess.
- Heat 1/2 inch of oil in a large straight-sided skillet to 400 degrees F. Fry in small batches, turning once, until golden, about 3 minutes per batch. Drain on paper towels and salt.
- Preheat the oven to 400 degrees F and brush a 15 by 10 by 2-inch baking dish with olive oil. Layer 1/3 of the sauce, half the eggplant, another 1/3 of the sauce, and half the Parmesan and mozzarella. Repeat.
- Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.