eggplant parmigiana with antipasti on bed of field greens
This is one of Brendon’s favorite meals!
Leftovers are great for sandwiches or straight up.
ingredients:
For the eggplant:2 pounds globe eggplants (2 medium eggplants), cut crosswise into 1/4 inch-thick rounds
1 Tablespoon kosher salt
1 ¼ cup or 8 slices high-quality white sandwich bread (about 8 oz), each slice torn into quarters
1/3 cup freshly grated Parmesan cheese (about 2 oz)
salt and ground black pepper
1/3 cup unbleached all-purpose flour
2 large eggs
¼ olive oil
For the tomato sauce:
2 cups favorite tomato sauce of choice
For the baked dish:
1 ½ cups shredded whole milk or part-skim mozzarella cheese (8 oz)
2 teaspoons oregano
2/3 cup freshly grated Parmesan cheese (about 1 oz)
2 teaspoons chopped fresh parsley
instructions for the eggplant:
Toss half of the eggplant slices and 1 1/2 teaspoons of the kosher salt in a large bowl until combined. Dredge in flour, shake off excess.
Whisk together, and then dredge the eggplant in eggs and 1 tablespoon of olive oil.
Then dredge in fresh breadcrumbs. Set the breaded slices on a wire rack set over a baking sheet. Repeat with the remaining eggplant. Let stand for 40 minutes.
Pour into skillet and heat until it shimmers: ¼ cup olive oil. Add eggplant and cook in batches if necessary over medium-high heat for 4-5 minutes on each side, turning with spatula. Should be golden brown. Add more oil if needed. Salt & pepper to taste.
Meanwhile, preheat oven to 425 degrees. Coat baking dish with half of the tomato sauce. Layer in half of the eggplant slices, overlapping the slices to fit, distribute 1 more cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant and dot with 1 more cup of the sauce, leaving the majority of eggplant exposed so it will remain crisp; sprinkle with the Parmesan cheese, oregano and the remaining mozzarella.
Bake until bubbling and the cheese is browned, 10 to 15 minutes. Enjoy!
Leftovers are great for sandwiches or straight up.
ingredients:
For the eggplant:2 pounds globe eggplants (2 medium eggplants), cut crosswise into 1/4 inch-thick rounds
1 Tablespoon kosher salt
1 ¼ cup or 8 slices high-quality white sandwich bread (about 8 oz), each slice torn into quarters
1/3 cup freshly grated Parmesan cheese (about 2 oz)
salt and ground black pepper
1/3 cup unbleached all-purpose flour
2 large eggs
¼ olive oil
For the tomato sauce:
2 cups favorite tomato sauce of choice
For the baked dish:
1 ½ cups shredded whole milk or part-skim mozzarella cheese (8 oz)
2 teaspoons oregano
2/3 cup freshly grated Parmesan cheese (about 1 oz)
2 teaspoons chopped fresh parsley
instructions for the eggplant:
Toss half of the eggplant slices and 1 1/2 teaspoons of the kosher salt in a large bowl until combined. Dredge in flour, shake off excess.
Whisk together, and then dredge the eggplant in eggs and 1 tablespoon of olive oil.
Then dredge in fresh breadcrumbs. Set the breaded slices on a wire rack set over a baking sheet. Repeat with the remaining eggplant. Let stand for 40 minutes.
Pour into skillet and heat until it shimmers: ¼ cup olive oil. Add eggplant and cook in batches if necessary over medium-high heat for 4-5 minutes on each side, turning with spatula. Should be golden brown. Add more oil if needed. Salt & pepper to taste.
Meanwhile, preheat oven to 425 degrees. Coat baking dish with half of the tomato sauce. Layer in half of the eggplant slices, overlapping the slices to fit, distribute 1 more cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant and dot with 1 more cup of the sauce, leaving the majority of eggplant exposed so it will remain crisp; sprinkle with the Parmesan cheese, oregano and the remaining mozzarella.
Bake until bubbling and the cheese is browned, 10 to 15 minutes. Enjoy!
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