STUFFED EGGPLANT PARM
Provided by James Briscione
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Fit 2 baking sheets with cooling racks.
- Cut the eggplant into round slices about 1/2-inch thick and place on the prepared baking sheets.
- Combine the olive oil and garlic in a small bowl and mix well. Pat the eggplant slices dry, brush each slice with the olive oil mixture and season with salt. Place the eggplant in the oven to roast until just tender, about 8 minutes.
- Remove from the oven and working one at a time, spread 1 to 2 teaspoons marinara sauce over each eggplant slice. Add a slice of mozzarella and another spoonful of marinara. Place another slice of roasted eggplant on top and gently press together. Set aside and repeat until all the eggplant has been used.
- Set up 3 bowls or shallow dishes on the countertop - one with flour and 1 teaspoon salt, one with beaten eggs, milk and 1 teaspoon salt and the third with breadcrumbs and 1 teaspoon salt.
- Carefully take the assembled eggplant stacks and dip them into flour, then the egg making sure that all sides are completely coated. Roll in the breadcrumbs, again taking care to cover all sides. Set aside on a clean baking sheet while the remaining pieces are breaded.
- Pour oil into a large cast-iron pan to a depth of 3/4-inch. Heat the oil to 375 degrees F.
- Carefully add the eggplant pieces, 3 or 4 at a time, and fry until golden brown, 3 to 5 minutes. Drain on a cooling rack and rest for 1 minute before transferring to a plate to serve. Repeat with the remaining eggplant stacks. Sprinkle with Parmesan and serve with extra sauce on the side.
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Neil Hernandez
[email protected]I can't wait to try this recipe!
bronchay frank
[email protected]This was the best eggplant parm I've ever had!
Neeraj Parajuli
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Malachi Jarrett
[email protected]I've never made eggplant parm before, but this recipe made it easy.
Amraiz Hussain
[email protected]This recipe is a great way to use up leftover eggplant.
Obiefuna Emmanuel
[email protected]I'm not sure what I did wrong, but my eggplant parm turned out really dry.
Umar Mason
[email protected]The eggplant was a little undercooked for my taste, but the filling was delicious.
Mdsakibhowlader Mdsakibhowlader
[email protected]This recipe was a little too time-consuming for me. I think I'll try a different recipe next time.
T. Boon
[email protected]I had a hard time finding eggplant that was the right size for this recipe. I ended up having to use two smaller eggplants.
Random Webb
[email protected]This recipe was a little too salty for my taste, but otherwise it was good.
Ernestina Adjei
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite.
Alison Bauernfeind
[email protected]This was a great recipe! I made it for a party and it was a big hit. Everyone loved it.
Ricardo Jarvis
[email protected]I'm not a huge fan of eggplant, but I was pleasantly surprised by this recipe. The eggplant was cooked perfectly and the filling was delicious.
Thabang Masiso
[email protected]This recipe was easy to follow and the results were amazing. The eggplant was tender and the filling was flavorful. I would highly recommend this recipe.
Rubel Jomaddar
[email protected]I made this for dinner last night and it was a big success! My family loved it.
Sandra Ngima
[email protected]This stuffed eggplant parm was a hit! The eggplant was perfectly cooked and the filling was delicious. I will definitely be making this again.