Eggplant Parmesan is yet another complicated looking restaurant dish, that really isn’t so complicated. This is a recipe that will feed a lot of people for not a lot of money and convince your friends and family that you are a true gourmet chef.
There is a wide variety of eggplant in various shapes, colors and subtle taste variations. Experiment with different varieties to discover your favorite. Select an eggplant with a deep vivid color and fresh green stem. Like apples, the more moisture inside an eggplant the fresher it will be, so choose an eggplant that feels heavier that it looks. Avoid any obvious blemishes in the skin as they can be the beginning of rot.
Peal and slice the eggplant.
Eggplant can sometimes be bitter. To prevent this, lay the eggplant slices in a single layer and sprinkle with a generous amount of salt. I prefer kosher or sea salt. Allow to sweat for at least 20-30 minutes.
After 20-30 minutes you will notice that moisture has developed on eggplant slices.
Firmly blot with a clean towel to absorb the excess moisture. This process will also wipe off the excess salt. The moisture will have a dark brown tint, so don’t be alarmed. Also don’t worry to much about removing every speck of salt, a little bit will add flavor.
Place the breadcrumbs in one bowl and the egg in another. To decrease the mess, use one hand for dipping the eggplant into the egg and the other hand for breading it with the crumbs.
Press the egg coated eggplant gently but firmly into the breadcrumbs for an even breading.
Place the breaded eggplant onto a baking sheet and bake for 20-25 minutes in a 350 degree oven, until the eggplant is fork tender.
Coat the bottom of a casserole dish with marinara sauce.
Add spaghetti and mix in more marinara sauce.
Add breaded and baked eggplant in a single layer.
Add a layer of cheese and more marinara sauce.
Add another single layer of eggplant, followed by more cheese and marinara sauce. Top with a final layer of cheese.
Recipe: Tuscan Baked Eggplant Parmesan
2 Medium Sized Eggplant
3-4 Cups Mariana Sauce
2-3 Cups Italian Cheese
1/3 Box Dry Spaghetti Pasta, cooked Al Dente
Italian Bread Crumbs
Kosher or Seat Salt
Wash eggplant. Peal and slice into 1/4 inch slices.
Place the slices onto a cookie sheet and generously sprinkle with salt on both sides. Place a paper towel between the layers as you go. Sweat for 20-30 minutes to remove any bitterness from the eggplant.
Gently but firmly blot the excess moisture from the eggplant slices and wipe off the excess salt.
In a bowl combine eggs and a splash of wash. In a separate bowl pour in bread crumbs. Dip the eggplant slices into the egg mixture and then coat with the bread crumbs. Place in a single layer onto a cookie sheet and bake for 20-25 minutes in a 350 degree oven, until fork tender.
Coat the bottom of a 3 quart casserole dish with enough marina sauce to cover the bottom.
Add the cooked spaghetti. Coat the pasta with a generous amount of marinara sauce.
Sprinkle a generous layer of cheese. Add a single layer of the baked eggplant. Top with a generous layer of cheese marina sauce.
Add another layer of eggplant, followed with more cheese and marina sauce.
Finally, top with generous layer of cheese.
Cover with aluminum foil sprayed lightly with cooking spray to prevent it from sticking to the cheese.
Bake in a preheated 350 oven for 30 minutes. Uncover and bake until the cheese is bubbly.