Рецепт Eggplant Parmesan
Eggplant Parmesan
One of my favorite things is my “list” of things to make when I’m all by myself! Translation: the times I get to eat anything I want, without a concern for anyone else! Those times are few and far between however. Next up on my list was eggplant parmesan and this recipe didn’t disappoint! I made it to be about 2 servings, perfect for a one meal leftover.
I used my basic deep fried egg plant method then add just a reduced tomato sauce with a few slices of mozzarella and grated cheese, it was very simple but delicious!!!
Eggplant Parmesan
Ingredients:
- 1 medium eggplant-cut into 1/4 inch slices
- 1 (28 ounce) can whole peeled tomatoes
- 2 cloves garlic-grated
- 1 tablespoon Herbes de Provence
- 3/4 cup plain bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup flour
- 2 eggs-lightly beaten
- 1/4 cup grated Parmesan cheese (additional)
- 1 cup vegetable oil
- 1 pound mozzarella ball-sliced thin
Directions:
Lay the eggplant slices out on a dry kitchen towel. Sprinkle with a bit of salt and let sit for 30 minutes (this will help pull out the excess water). Then roll the slices up in the towel, squeezing gently to get the water out.
Meanwhile, bring the tomatoes, garlic and Herbes de Provence to a boil in a medium saucepot over medium heat. Mash up the tomatoes, leaving small chunks. Simmer for 45 minutes or until the sauce thickens.
Preheat oven to 400 degrees. Set up 3 shallow dishes on your counter top. In the first combine the flour with some salt and pepper, in the second add the beaten eggs, in the third place the breadcrumbs and 1/4 cup grated Parmesan cheese. Taking one slice of eggplant at a time, dredge in the flour (Knocking off the excess), then the eggs and finally the breadcrumbs.
In a large skillet, heat the oil over medium-high heat until bubbly. Working in batches, fry the eggplant until golden, about 2 minutes on each side (don't crowd the pan too much). Drain them on paper towel.
In a small casserole dish, place half of the tomato sauce on the bottom of the dish. Layer 3 eggplant slices (overlapping them slightly) and half the mozzarella slices. Repeat, then top with the remaining tomato sauce and sprinkle with the remaining Parmesan cheese.
Bake for about 30 minutes or until the sauce is bubbly and the cheese on top is browned. (I placed the dish on top of a cookie sheet to prevent spillovers into the oven.)