Eggplant Parmesan

The Eggplant:
1 large eggplant cut into ½ inch steaks
½ tsp kosher salt
¼ tsp fresh ground black pepper
Place the eggplant steaks on paper towels, season both sides with salt, pepper and set aside for 10 to 15 minutes. After 15 minutes, towel dry the eggplant steaks and move on to the dredge.

The Dredge:
¾ cup all-purpose flour
½ tsp garlic powder
½ tsp kosher salt
¼ tsp fresh ground black pepper
In a pie plate or dish, mix Dredge ingredients together and dredge each eggplant steak in mixture, making sure  to shake loose excess dredge before moving on to Egg Wash.

Egg Wash:
3 large eggs
2 Tbsp. water
½ tsp garlic powder
½ tsp kosher salt
¼ tsp fresh ground black pepper
In a large bowl, mix Egg Wash ingredients together and dip each dredged eggplant steak (one at a time) in the egg wash before moving on to the breading.

The Breading:
1 cup of Progresso Italian bread crumbs
¼ cup grated Parmesan Reggiano
2 Tbsp. Pecorino or Pecorino Romano cheese (optional)
½ tsp garlic powder
In a pie plate or dish, mix The Breading ingredients together and coat each eggplant steak in mixture. Then allow the coated steaks to rest on a baking sheet for at least 10 minutes for the coating to set.

½ cup Vegetable oil
In a 12 inch sauté pan, heat up oil over medium high heat to 350F about 3-4 min and shallow fry the breaded eggplant steaks until golden brown on each side (about 2-3 min per side). Once fried, place the steaks on paper towels to drain and salt with kosher salt to taste.
½ cup of your favorite tomato sauce
3 fried eggplant steaks
3 slices of fresh mozzarella cheese
Drizzle of extra virgin olive oil
1 fresh basil leaf
Place the sauce on the center of an oven safe plate, and then stack 3 cooked and breaded eggplant steaks, with one slice of fresh mozzarella between each slice saving the last slice of cheese for the top of the stack. Place the stacked plate in a 400F oven until cheese melts. Remove from oven, drizzle with olive oil, garnish with basil leaf and enjoy!

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