RECIPE: REC: Carmine's Eggplant Parm: Thought my eggplant was really good until I tried this recipe!

RECIPE:
C

cynupstateny

Well-known member
Ingredients

Teflon bread loaf pan (8-by-4-inch)

Frying pan with 2-inch sides

3 cups vegetable oil

1 pound flour

Salt and pepper, to taste

1 quart marinara sauce (32 ounces)

1 1/2 cup Romano cheese (grated)

1 to 2 black skin eggplant (medium-size and firm)

1 dozen eggs (beaten)

1/2 cup Italian parsley, chopped

2 to 3 cups mozzarella cheese (grated)

Cooking Directions

Heat 2 cups of vegetable oil to 350 degrees. Slice the eggplant very thin, but without making any holes in each slice.Just under one quarter inch. Take each slice of eggplant and run through the seasoned flour. Repeat this step until all of the eggplant is floured.

Beat the eggs well and add half cup of Romano cheese, chopped parsley and salt and pepper to taste. Next, drag one slice of floured eggplant into the seasoned egg mixture until the eggplant is completely coated.

Immediately, and very carefully, place each slice of the coated eggplant into the properly heated oil. Do not crowd with too many slices, as you will need to allow each slice to brown evenly on both sides. When evenly browned, place the cooked eggplant slices onto several layers of paper towels. This could be done earlier in the day and even the day before.

Take two ounces to three ounces of marinara sauce and ladle it onto the bottom of the baking pan. Start building the layers with the eggplant slices and mold the eggplant as to create a layer and thoroughly cover all of the sauce. Continue to add marinara sauce on top of the eggplant and then spread it evenly over the top surface. Sprinkle with a quarter of the grated mozzarella and a tablespoon of grated cheese. Add another layer of eggplant followed by more marinara, grated cheese and Romano cheese. Continue building these layers until the baking mold is filled to the top.

Finish the top with more marinara and grated cheese. Cover with plastic wrap and then tin foil. Bake at 325 degrees Fahrenheit for approximately one hour. To test, submerge a thin skewer into the center for 15 seconds. Pull out the skewer and place on the palm of your hand to make sure it is hot in the center. Allow to settle for one hour and then unmold and cut into pieces. Serve with marinara and grated cheese.

 
Sounds tasty, Cyn. Did you need the whole dozen eggs for just 2 eggplant?

and a pound of flour seems like a lot as well...guessing you didn't need a whole pound.

 
No, Pat. Didn't need a whole pound of flour either.

I had an extra eggplant so I added that and used a larger loaf pan. A friend gave me a huge puffball mushroom so I used the egg wash and some panko and fried that in the same oil.
The eggplant is so good I didn't even use the extra sauce. Even good cold at midnight after a couple of vodka martinis!

 
Hmm, I am making some tomorrow morning for work but I can't use eggs

but I hadn't thought of adding cheese to the flour so I might try that.

 
Hey, all, for a delicious, lowfat dish, try Faux Fried Eggplant from T&T!

FAUX FRIED EGGPLANT

First time I made this, it was much too salty, so the second time, I made a few changes, as posted below. It was great - nice and crispy - you'd never know it wasn't fried. I started with a mesclun salad, then served the eggplant with thin spaghetti and marinara sauce, and Parmigiano Reggiano to top the spaghetti.

I used 2 medium eggplants, reduced the parmesan (I used Parmigiano Reggiano), and increased the breadcrumbs. I also added some dried basil, oregano, and a little black pepper to the breadcrumb mixture.

From the poster: "This oven-prepared "fried" eggplant will be very crisp like typical fried version, but much healthier! Serve with pasta and marinara."

FAUX FRIED EGGPLANT

INGREDIENTS:

1 eggplant (I used 2 medium eggplants, about l lb each)
salt
olive oil (I used extra virgin)
1 cup dry breadcrumbs (I used 2 cups dry breadcrumbs)
1 cup dry parmesan cheese (I used 1/2 cup grated Parmigiano Reggiano)
2 eggs or 3 egg whites (I used 3 eggs, beaten)
marinara sauce
provolone cheese (I used a variety: Parmigiano Reggiano, Greek feta, goat cheese, Swiss gruyere, etc.)

DIRECTIONS:

Peel eggplant, if desired. (I half peeled the eggplants in 1/2 -3/4 inch strips lengthwise, 1/2 inch apart). Slice lengthwise or crosswise, about 1/4" thick. (I sliced crosswise).

Salt heavily and allow to stand 30 minutes. Rinse well several times and drain.

Preheat oven to 400 F. (I used dark nonstick pans, so I preheated to 375 F).
Lightly brush cookie sheet with olive oil. (I used two large sheets).

Mix bread crumbs and parmesan. (I added dried herbs and black pepper).

Dip eggplant slices first in egg then in crumbs, coating well. Place on prepared cookie sheet, then drizzle with olive oil.

Bake 15-20 minutes, (I did 20 minutes), turn, and bake 15 minutes longer or until brown.

Spoon a dab of marinara sauce and a bit of provolone cheese on each slice. Return to oven to melt cheese.

4 servings

From Recipezaar

 
Oh. (I ask because I inadvertently left wrap on enchiladas at 350 on Sat., and they died.) smileys/frown.gif

 
I really didn't want to do this either but called my nephew, the chef,

and he said they do it all the time in prof. kitchens. Just make sure the foil completely covers the plastic and that you use a name brand plastic. I had no problem with it.

 
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