This recipe I made up really doesn't look or taste like my restaurant favs, but that's ok, it has all those key components but turned up a notch. It's sooo delicious! The beauty of cooking is that you can modify things to your tastes. "Parmesan" dishes are always crusted than smothered in sauce so that crispy breading gets lost. I fixed that in 2 ways. I used panko breadcrumbs for extra crunch, and I place the eggplant on TOP of the pasta & sauce so you can cut up the eggplant and eat it with the sauce. Instead of the classic mozzarella, which is tasty but doesn't have much flavor, I used Havarti cheese which is mild but has a slight nuttiness and is super creamy when melted. I'm ALWAYS doing it this way now! I cut the eggplant about 1/2 inch thick because I want them to have that meaty quality but still have that creamy, yummy inside eggplant gets when cooked. Lastly, I only use Rao's marinara sauce. It's a bit pricey, I know, but you get what you pay for and it makes all the difference in the world! (Unless of course you make your own killer sauce, which most of us only have time for on rare occasions, let's be honest) So try it. Seriously.
I made this from a leftover eggplant one night for myself while Chris was up in LA working and my sister hanging out with me for a few hours before meeting her boyfriend for dinner later. As she watched me making it she ended up eating with me because she couldn't resist! Pretty sure she had to have a second "mini" dinner with her boyfriend later, but it was worth it. So I had to make it again for Chris since I know he loves eggplant almost as much as myself. It was again, a hit. Such a satisfying meal!!
Eggplant Parmesan (serves 4)
1 large eggplant
2 cups herb panko breadcrumbs
2 eggs
6 cloves garlic, minced
1 cup flour
1 large jar your favorite marinara sauce (homemade or I highly suggest Rao's)
1 lbs angel hair or spaghetti pasta (I always prefer angel hair)
6-8 oz Havarti cheese, sliced or grated
Kosher Salt & Fresh Ground Pepper
Olive Oil, (plenty) for frying
Fresh basil garnish (optional)
Fresh parmesan cheese garnish (optional)
Slice your eggplant in 1/2 inch slices. And arrange on a sheet tray lined with paper towels. You can get at least 9-10 slices.
Sprinkle eggplant slices generously with salt. Let them sit for at least 30 min if you can so it will leach out some of the moisture. Then blot up all the moisture with paper towels. This just help them get a better texture when cooked.
Next, start up your dredging station. I generously season the flour which I put in one container or dish. Whisk your eggs with the minced garlic in another container. Then place your breadcrumbs in a 3rd container.
I also set up the sheet tray I used before and lined it with paper towels for the crusted eggplant. Once this ready, start boiling your water for your pasta.
So the normal "dredging" drill: coat eggplant in a light layer of seasoned flour, shake off excess. Then coat in garlicky egg bath, then into the breadcrumbs. Repeat until all eggplant is finished.
Then start heating about 1 cup olive oil in your largest sauté pan, you can add more as needed. Heat your oven on low (170 degrees) to keep eggplant warm once cooked.
While frying the eggplant, start warming your sauce on low heat. Stir as needed.
Place on a cooling rack on a sheet tray. As the eggplant finishes, place it on the cooling rack and stick it in the oven to keep warm & crispy. Continue to fry until all eggplant is done. Cook your pasta to the time listed on the box. Drain & toss in a touch of olive oil so it doesn't stick.
Place your Havarti cheese on top of each finished eggplant just to cover each piece. The heat of the oven will melt it perfectly.
Once all your pasta, eggplant & sauce is cooked, assemble! I place pasta on the plate, top it with a generous spooning of sauce. and lay a few eggplant pieces on top. Garnish with basil & parmesan, if desired.
Devour.
(Man, if I wasn't pregnant I'd be sipping a large glass of wine with this...)
Eggplant Parmesan (serves 4)
1 large eggplant
2 cups herb panko breadcrumbs
2 eggs
6 cloves garlic, minced
1 cup flour
1 large jar your favorite marinara sauce (homemade or I highly suggest Rao's)
1 lbs angel hair or spaghetti pasta (I always prefer angel hair)
6-8 oz Havarti cheese, sliced or grated
Kosher Salt & Fresh Ground Pepper
Olive Oil, (plenty) for frying
Fresh basil garnish (optional)
Fresh parmesan cheese garnish (optional)
Slice your eggplant in 1/2 inch slices. And arrange on a sheet tray lined with paper towels. You can get at least 9-10 slices.
Sprinkle eggplant slices generously with salt. Let them sit for at least 30 min if you can so it will leach out some of the moisture. Then blot up all the moisture with paper towels. This just help them get a better texture when cooked.
Next, start up your dredging station. I generously season the flour which I put in one container or dish. Whisk your eggs with the minced garlic in another container. Then place your breadcrumbs in a 3rd container.
I also set up the sheet tray I used before and lined it with paper towels for the crusted eggplant. Once this ready, start boiling your water for your pasta.
So the normal "dredging" drill: coat eggplant in a light layer of seasoned flour, shake off excess. Then coat in garlicky egg bath, then into the breadcrumbs. Repeat until all eggplant is finished.
Then start heating about 1 cup olive oil in your largest sauté pan, you can add more as needed. Heat your oven on low (170 degrees) to keep eggplant warm once cooked.
While frying the eggplant, start warming your sauce on low heat. Stir as needed.
Place on a cooling rack on a sheet tray. As the eggplant finishes, place it on the cooling rack and stick it in the oven to keep warm & crispy. Continue to fry until all eggplant is done. Cook your pasta to the time listed on the box. Drain & toss in a touch of olive oil so it doesn't stick.
Place your Havarti cheese on top of each finished eggplant just to cover each piece. The heat of the oven will melt it perfectly.
Once all your pasta, eggplant & sauce is cooked, assemble! I place pasta on the plate, top it with a generous spooning of sauce. and lay a few eggplant pieces on top. Garnish with basil & parmesan, if desired.
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