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Category: Eggplant
Prep Time: Cook Time: Total Time:
4 servings
2 large eggplant, washed, skins peeled with vegetable peeler
Salt and pepper to taste
1 cup flour
3 eggs
2 cups Japanese panko breadcrumbs
1 cup (2 sticks) unsalted butter
1 medium zucchini
1 tablespoon olive oil
1 cup freshly grated mozzarella cheese
1 cup freshly grated Parmesan cheese
Chiffonade-cut basil for garnish
Sauce:
1/2 cup (1 stick) butter
2 cups good-quality marinara sauce
8 large fresh basil leaves, cut chiffonade
1/4 teaspoon freshly chopped rosemary
1/4 teaspoon freshly chopped parsley
1/4 teaspoon freshly chopped thyme
1/4 cup water
Salt and pepper to taste
Pinch of sugar
Preheat oven to 400 degrees.
Slice eggplants into medallions about 1/2 inches thick. You will need 16 slices that are about the same size in thickness and diameter. Sprinkle both sides with salt and pepper to taste. Dust each piece lightly with flour. Slices should be dry to the touch.
In a small shallow bowl, whisk eggs for 1 minute. Drop each eggplant slice into eggs and massage gently with fingers until pieces are completely coated. Transfer eggplant pieces to breadcrumbs in a shallow bowl and press until completely coated on all sides.
In a large nonstick pan, heat butter. When hot, add 4 eggplant slices and cook over medium-high heat until browned on both sides, 2 to 3 minutes per side. Repeat this process three more times. (Or use two nonstick pans so you are able to cook 8 slices at a time).
Remove eggplant from heat and set 8 slices on a parchment-lined baking sheet, keeping them separate.
Slice zucchini evenly into 16 medallions about 1/2 inch thick. Coat a medium-size pan with olive oil. Add zucchini slices and sauté just until tender, turning once.
Set two pieces of zucchini over each of the eight pieces of eggplant on the baking sheet. Put about 2 tablespoons mozzarella cheese over each stack and then top each with a second eggplant slice to make eight “eggplant towers.”
Prepare sauce. In a medium saucepan, melt butter. When melted, add remaining ingredients. Bring to a simmer and cook, stirring occasionally, until mixture thickens slightly. Sauce should not be thick enough to coat the back of a spoon. Set aside and keep warm.
Bake the eggplant towers in preheated oven 7 to 10 minutes or until cheese is fully melted.
To serve: Spoon generous amounts (at least 1/2 cup) of hot sauce on each of four serving plates. Set two baked eggplant towers over the sauce on each plate. Sprinkle each serving generously with Parmesan cheese (about 4 tablespoons) and garnish with basil.
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Eggplant Parmesan
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Category: Eggplant
Prep Time: Cook Time: Total Time:
4 servings
2 large eggplant, washed, skins peeled with vegetable peeler
Salt and pepper to taste
1 cup flour
3 eggs
2 cups Japanese panko breadcrumbs
1 cup (2 sticks) unsalted butter
1 medium zucchini
1 tablespoon olive oil
1 cup freshly grated mozzarella cheese
1 cup freshly grated Parmesan cheese
Chiffonade-cut basil for garnish
Sauce:
1/2 cup (1 stick) butter
2 cups good-quality marinara sauce
8 large fresh basil leaves, cut chiffonade
1/4 teaspoon freshly chopped rosemary
1/4 teaspoon freshly chopped parsley
1/4 teaspoon freshly chopped thyme
1/4 cup water
Salt and pepper to taste
Pinch of sugar
Preheat oven to 400 degrees.
Slice eggplants into medallions about 1/2 inches thick. You will need 16 slices that are about the same size in thickness and diameter. Sprinkle both sides with salt and pepper to taste. Dust each piece lightly with flour. Slices should be dry to the touch.
In a small shallow bowl, whisk eggs for 1 minute. Drop each eggplant slice into eggs and massage gently with fingers until pieces are completely coated. Transfer eggplant pieces to breadcrumbs in a shallow bowl and press until completely coated on all sides.
In a large nonstick pan, heat butter. When hot, add 4 eggplant slices and cook over medium-high heat until browned on both sides, 2 to 3 minutes per side. Repeat this process three more times. (Or use two nonstick pans so you are able to cook 8 slices at a time).
Remove eggplant from heat and set 8 slices on a parchment-lined baking sheet, keeping them separate.
Slice zucchini evenly into 16 medallions about 1/2 inch thick. Coat a medium-size pan with olive oil. Add zucchini slices and sauté just until tender, turning once.
Set two pieces of zucchini over each of the eight pieces of eggplant on the baking sheet. Put about 2 tablespoons mozzarella cheese over each stack and then top each with a second eggplant slice to make eight “eggplant towers.”
Prepare sauce. In a medium saucepan, melt butter. When melted, add remaining ingredients. Bring to a simmer and cook, stirring occasionally, until mixture thickens slightly. Sauce should not be thick enough to coat the back of a spoon. Set aside and keep warm.
Bake the eggplant towers in preheated oven 7 to 10 minutes or until cheese is fully melted.
To serve: Spoon generous amounts (at least 1/2 cup) of hot sauce on each of four serving plates. Set two baked eggplant towers over the sauce on each plate. Sprinkle each serving generously with Parmesan cheese (about 4 tablespoons) and garnish with basil.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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