Scorcher Posted March 8, 2012 Share Posted March 8, 2012 Any body have a good recipe? Quote Link to comment Share on other sites More sharing options...
RC94 Posted March 8, 2012 Share Posted March 8, 2012 (edited) Personally, I am not a fan of eggplant, but I found this simple and easy recipe from Mario Batali that looks good: Eggplant Parmesan Total Time: 1 hr 10 min Yield: 4 servings Ingredients 2 pounds (about 2 medium-sized) eggplant Salt 4 tablespoons extra-virgin olive oil 1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino (or you can use already seasoned bread crumbs from the store) 2 cups tomato Sauce 1 pound ball fresh mozzarella, thinly sliced 1/2 cup freshly grated Parmigiano-Reggiano Directions Preheat the oven to 350 degrees F. Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels. In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes. Edited March 8, 2012 by RC94 Quote Link to comment Share on other sites More sharing options...
Scorcher Posted March 9, 2012 Author Share Posted March 9, 2012 Thanks! i am was not a fan either until I tried it at an off the beaten path Italian restaurant where the chef owner had a fantastic rendering. It was a while ago and I did not live in the area. I wanted to find out on this forum and basically have a start from which to experiment. Thanks RC94! Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted March 9, 2012 Share Posted March 9, 2012 The problem is keeping the breading crisp after adding the cheese and sauce. It usually turns into a mushy mess way too soon. I've even gone so far as to serve it "deconstructed" to make sure the breading is crunchy. Quote Link to comment Share on other sites More sharing options...
RC94 Posted March 10, 2012 Share Posted March 10, 2012 Thanks! i am was not a fan either until I tried it at an off the beaten path Italian restaurant where the chef owner had a fantastic rendering. It was a while ago and I did not live in the area. I wanted to find out on this forum and basically have a start from which to experiment. Thanks RC94! I'm happy to help and I think Batali's recipe is great starting point for you to experiment with. It's a pretty basic recipe so you can make various changes to your taste without making significant changes to the overall recipe. Quote Link to comment Share on other sites More sharing options...
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