Eggplant Parmesan


Eggplant parmesan

I've found that if you make Eggplant Parmesan a day ahead of time, it makes it easier to slice the next day. The second key to this tasty dish is to extract as much moisture from the eggplant as possible. I accomplish this using a 2-prong approach. First, I use salt to leach as much water out as possible and then bake it at a low temperature to dehydrate it further. The other strategy is to include some sort of starch in the dish to absorb any extra moisture. You can try adding undercooked lasagna. In any case, however you make this dish, it's guaranteed to be tasty!

INGREDIENTS

All Ingredients

1 (550g) eggplant, thinly sliced 1 minute
1 tsp (6g) salt
4 cups (907g) tomato sauce
12 ozs (340g) mozzarella, sliced
1 cup (65g) Parmesan cheese, shredded
1 cup (24g) basil
7 cloves (38g) garlic, sliced 1 minute
¼ cup (14g) panko

INSTRUCTIONS

  1. Arrange a single layer of the eggplant slices in a colander. Sprinkle a little salt on each layer. Use the salt conservatively to avoid over salting. Keep layering and salting until you've finished using all slices. Be sure to place the colander in a bowl to catch the liquid. Allow it to sit for at least 30 minutes. Preheat the oven to 200F degrees while you wait. 30 minutes
  2. Once you've extracted a few tablespoons of liquid from the eggplant, you are ready to transfer it to the oven. Arrange a single layer of eggplant on a silpat mat and bake for about 30 minutes. You may need to do a few batches, since we are not layering the slices on top of each other. 30 minutes
  3. The eggplant slices are ready when it looks dehydrated but still pliable. Remove from oven and turn up the heat to 350F.
  4. Start assembling your Eggplant Parmesan in a deep baking dish in the following order - tomato sauce, eggplant, mozzarella, basil, garlic, Parmesan cheese. Repeat 2-3 times. Always end with Parmesan cheese. Lastly, top with panko. 1 minute
  5. Bake for 30 minutes on a baking pan to catch any juices or cheese that overflows. 30 minutes
  6. Serve hot or refrigerate for the next day!
Eggplant parmesan ndata

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