Real Deal Eggplant Parmesan Recipes

Steps:

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!

Steps:

• 1. Prepare a large baking sheet with food release spray.
• 2. Cut eggplant, crosswise, into 1/4-1/2 inch slices. Arrange the slices on the baking sheet. Brush or spray the slices with the olive oil.
• 3. Bake eggplant slices at 450 degrees for 10 minutes. While the eggplant is baking prepare the dip, dredge, and coat mixtures, and the sauce.
• 4. DIP: Beat the eggs with the milk or water. Set aside in a shallow bowl or dish. DREDGE: Mix the flour with the 3T of oregano, salt and pepper. Set aside in a shallow bowl or dish. COATING: Place the breadcrumbs in a shallow bowl or dish. Set aside.
• 5. SAUCE: Put tomatoes, 2T of oregano, basil, onion, garlic, and wine in pitcher of the blender, and pulse until combined.
• 6. Prepare a 9x13 baking dish with food release spray. Spread a thin layer of the tomato sauce in the bottom of the baking dish.
• 7. Dip the eggplant slices, one at a time, into the egg mixture, then dredge in the flour mixture. Dip again into the egg mixture and then coat with the breadcrumbs. Layer half of the eggplant slices in the baking dish.
• 8. On top of prepared eggplant slices, layer half the pecorino and sprinkle with 1/3 cup of parmesan. Make a second layer, beginning with more eggplant slices, then remaining pecorino, and another 1/3 cup of parmesan.
• 9. Pour the remaining tomato sauce over the top to cover. Combine the remaining 1/3 cup of parmesan with any remaining breadcrumbs, and sprinkle over the top.
• 10. Bake 40 minutes at 375 degrees. Allow to rest 10 minutes before serving.
• 11. NOTE: 1) If possible, try to select eggplant as evenly shaped as possible -- not too much wider at one end than the other. 2) Pecorino is the original cheese, but mozzarella works, too. 3) I used almond meal/flour in place of all purpose flour, to make this recipe Paleo friendly -- it worked perfectly! You can leave off the cheeses, or if you don't mind "coloring outside the lines" a bit, try using a little goat cheese to replace the pecorino, and leave off the parmesan. 4) If you prefer, you can slice the eggplant lengthwise, then layer the planks in the opposite direction on the second layer. Crushing the dried herbs in your hand before putting them into the recipe helps release their wonderful flavor and aroma.

Steps:

• In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.