Tuesday, August 13, 2013

Eggplant Parmesan




Eggplant Parmesan

Today I'm sharing the last of the DIY Guy's birthday dinner with his favorite - Eggplant Parmesan.  I bought some eggplant beauties at our local farmer's market the day before we celebrated.  The key to prepping your eggplant, is after you slice it 1/2" thick, salt it lightly and place between paper towels with a heavy type cutting board on top for 90 minutes.  This really helps remove some of the moisture and you aren't left with a soggy mess.

Another key is making sure your oil is hot before frying.  If they go in too early, the eggplant will soak up the oil.  I usually let my oil get to 290 degrees and use about 1/2" in a large skillet.  If you have a cooking thermometer, use that.  Lastly, I decided to use a 1:1 ratio of panko crumbs and seasoned bread crumbs.  It was nicely seasoned and a bit crispier.
Eggplant Parmesan | Cooking on the Front Burner


Eggplant Parmesan

by Deb Attinella
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients (serves 4-6)
  • 2 medium eggplants; sliced ½” thick
  • seasoned breadcrumbs
  • panko crumbs
  • 2 eggs
  • flour
  • mozzarella cheese
  • parmesan cheese
  • fresh basil
  • marinara sauce
Instructions
1. First prep eggplant by lightly salting and placing between paper towels with a heavy board on top for about 90 minutes. This will draw out some of the moisture so your eggplant is not soggy.
2. Heat veg oil in a large skillet (about ½”) until it reaches about 290 degrees
3. Preheat oven to 400
4. Take 3 bowls – one with flour; one with beaten eggs and one with seasoned bread crumbs and panko crumbs (1:1 ratio). I just eyeball ingredients depending on how many slices I have.
5. First place eggplant in flour, then egg then lastly in crumbs. Be sure to press the crumbs on well.
6. When the oil is hot, fry the eggplant on each side about 3-4 minutes until brown… place on paper towels until all are done.
7. In a baking dish, spray with PAM then add about ½ cup of sauce on bottom of dish. Place a layer of eggplant, top with sauce (I just place enough sauce to cover top of eggplant – do not pour all over). Then place some torn basil, parmesan cheese ending with shredded mozzarella cheese. Repeat with another layer.
8. Bake at 400 uncovered for 20-25 minutes. Remove from oven and cool for 10 minutes before serving.
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Of course we needed a salad to go with dinner and for that I also found some ripe and delicious tomatoes to make a caprese salad.

Caprese Salad | Cooking on the Front Burner

Aren't these tomatoes just fantastic looking?  I like using two different kind of tomatoes for some fun color.  The basil was from our garden and drizzled with olive oil and S&P.

Caprese Salad | Cooking on the Front Burner

That concludes the birthday bash food extravaganza!  Here are the other dishes we also had:

Appetizer {original post here}


Soup {original post here}

Fresh Corn Chowder | Cooking on the Front Burner

Dessert {original post here}

Raspberry Peach Cobbler | Cooking on the Front Burner

We also had tasty beverages - Mojitos but alas no pictures.
It is safe to say John was fed well on his birthday!

8 comments:

  1. Deb, this looks amazing! I love eggplant parm and yours sounds and looks fabulous! Pinning and buffering! Have a great Tuesday!

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  2. This is something I love to order when we go out, but have never tried at home. I love your detailed instructions, I think I can recreate this at home now!

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  3. Great eggplant tips Deb! Definitely need to try this, I made eggplant parm one time at home and it turned out in a mess and was not good. Pinning this one and trying! :)

    Krista @ joyfulhealthyeats

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  4. I had Eggplant Parmesan at a restaurant years ago, LOVED it, but have always been scared to try it at home. This looks so good, though, and like something I could handle. You made a delicious looking dinner for the DIY Guy!

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  5. Hi Deb! I've done chicken parmesan and tofu parmesan, but never eggplant. I keep buying eggplant meaning to make it, and it just never happens. You've inspired me. Next shop I'm getting definitely going to get it again and actually use it this time!
    Thanks for hosting the GYB party. :)

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  6. Making this again tonight after I found it on Pinterest a few weeks ago! The kids love it! Thank you!

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