I tried making eggplant parmesan last week on Friday, and it was pretty simple, just a bit tedious. It turned out great and was delicious, comparable to what you get outside! Hubby made chicken parmesan the same way, and he loved it as well. Cant wait to make it again! :)
TIP: Put less salt for drenching the eggplant. It may become too salty.
1 medium eggplant, cut crosswise into 1/3-inch-thick rounds
salt to taste
1/2 cup olive oil
3/4 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
3/4 cup panko* (Japanese bread crumbs)
1/2 cup finely grated Parmigiano-Reggiano
1 lb chilled fresh mozzarella (not unsalted), thinly sliced
basil leaves finely chopped for garnish
3 cups of marinara sauce(previous recipe)
Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Stir together flour, 1/4 teaspoon salt, 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and Parmigiano-Reggiano in a third shallow bowl.
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
Heat the olive oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes. Garnish with chopped basil.