How To Make Eggplant Parmesan

By Sip and Feast · 90 min

Ingredients

Instructions

1. Salt the eggplant slices, drain them in a colander with a plate and a weight on top for at least 1 hour, then rinse or wipe off the salt, and pat dry.
2. Make the sauce: heat 3 tablespoons olive oil in a large saucepan over medium-low, add the sliced garlic and cook until golden (2-3 minutes). Add the red pepper flakes for 30 seconds, then add the tomatoes and bring to a simmer, stirring now and then.
3. Season the sauce with salt and add the basil. Simmer 15 minutes, then keep covered and warm over very low heat.
4. Heat about ½ inch of olive oil in a large heavy pan to 360-370°F.
5. In a large bowl, mix the eggs, Pecorino, black pepper and parsley.
6. Dredge the dried eggplant in flour and shake off the excess, dip into the egg mixture and let drain briefly, then fry in the hot oil 3-4 minutes per side until golden.
7. Drain the fried eggplant on paper towels, blotting off excess oil. Work in batches.
8. Preheat the oven to 400°F with the rack in the middle. Spread a thick layer of sauce in a 9x13-inch dish, add a layer of eggplant, then more sauce, torn basil, mozzarella and Parmigiano, and repeat in layers to the top.
9. Bake 30 minutes at 400°F in the middle of the oven; broil the last 2 minutes for a browner top if wanted, watching closely. Rest at least 20 minutes before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicEggCheeseTomatoParmesan cheeseMozzarella cheesePecorino cheeseEggplant