For this recipe I used this specific grain bread. Reheat in the oven at F until warm or microwave. Cover with plastic wrap, then cover with foil, and freeze for up to 1 month. Then thaw at room temperature and bake when ready to eat!
Freeze leftovers: Assemble eggplant parmesan as recipe instructs and bake it. Store leftovers in airtight containers and freeze for up to 1 month — thaw at room temperature and reheat in the oven at F until warm. I love hearing from you! Whether you'd like to bake or fry the eggplant, this recipe has a method for both.
Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and "sweat" excess moisture for 10 minutes.
Pat firmly with paper towels to dry eggplant thoroughly wipe off salt as well. Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture.
First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs — pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat.
Tip: if baking eggplant instead of frying, brush a sheet pan with Tablespoons of oil and arrange breaded eggplant onto pan as you coat them. Pan frying method: in a skillet pan, add Tablespoons of oil at a time, and cook breaded eggplant for minutes on each side until golden brown.
Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried. Baking method : instead of pan frying you can also bake the eggplant to use less oil.
Preheat oven to F and arrange breaded slices onto sheet pan that is brushed with Tablespoons of olive oil. Bake for 25 minutes until golden. Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan.
Repeat an additional layer on top. Bake: Then bake at F uncovered for 30 minutes until cheese is browned and melted. Did you make this recipe? Share your photos and tag asimplepalate asimplepalate. Baked Eggplant Rollatini. Roasted Eggplant Pasta. Dutch Oven. Food Mill.
Rimmed Baking Sheet. Heat oil in a Dutch oven or other large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies if using , and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute.
Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45—60 minutes.
This step gives the eggplant a creamy texture when baked. Transfer to a shallow bowl. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off.
Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Let cool. Taste and season with more salt if needed.
Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices trim as needed. Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45—60 minutes.
Remove from oven and arrange fresh mozzarella over eggplant. Let rest 30 minutes. Top with basil leaves just before slicing. Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Leave a Review. I grew up in New York eating some of the best Italian food you can get in America.
Like many good casseroles, eggplant Parmesan makes great leftovers. It will keep in the fridge for up to five days. Reheat individual portions in a microwave, air fryer, or toaster oven. First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture. Inspired by a recipe in the New York Times by chef Gabrielle Hamilton, recounting a recipe from her Italian ex-mother-in-law. Lay the eggplant slices out on a rack over a rimmed sheet pan or on several layers of paper towels.
Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours. Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot.
Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. The eggplant rounds should be wet from releasing moisture from salting them. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb Parmesan cheese mixture.
Add more breadcrumbs, if needed. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round. Place breaded prepared eggplant slices in the oven. Remove from oven, and let cool to touch. Spread 1 cup of the tomato sauce over the bottom of a 9 x inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
Layer half of the sliced mozzarella on top of the eggplant rounds. Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.
0コメント