Bake Eggplant Parmesan

Monday, May 3, 2010

Bake Eggplant Parmesan

Eggplant Parmesan Ingredients

For this recipe, you will need:

medium sized eggplant
cornflake crumbs
eggs
garlic
tomato sauce
Parmesan cheese
mozzarella cheese
salt

To get started, you'll need a large knife, a vegetable peeler, a medium-sized eggplant, and some salt.

Choose an Eggplant

The eggplant should spring back when you apply pressure to it. There should be a green stem.

Prepare the Eggplant

First rinse the eggplant and cut off the stem and the base. Now you need to peel it. You can use a vegetable peeler or take a knife and just cut it down the sides. I use a peeler to get off the last little bits. Now cut thin strips about 1/4 inch wide.

Salt the Eggplant

Place the slices on a solid surface without overlapping them. Next generously salt the pieces. Leave them for 30 to 60 minutes, this helps reduce the moisture inside the eggplant. Then rinse off and pat dry each slice.

Bread the Eggplant

Next we bread the eggplant. Beat some eggs and dip your slice fully in the egg. I'm using cornflake crumbs as my breading. Use your other hand to coat the wet slice with the breading. You want one hand to be wet from the egg and one hand to be drier with the breading. For this tutorial, I am going to make a small two serving dish with just these 6 slices.

Fry the Eggplant

Pour some oil into a pan over medium heat. Throw in some garlic and place your slices in the pan. Give each slice plenty of room to cook and every once in a while take a peek to check the color. When they're a nice golden brown, flip them over.

Layer the Eggplant Parmesan

Now spray your baking pan and pour down a layer of tomato sauce. Place a layer of eggplant. Top with parmesan, and a layer of mozzarella cheese. Throw down some more sauce and keep layering the eggplant, parmesan and mozzarella.