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eggplant parmesan
Chef Gianni

Eggplant Parmesan

This Eggplant Parmesan recipe is made in single servings to enhance the presentation and separate the flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5 Servings
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method Video

Ingredients
  

  • 1 Large Eggplant
  • ½ Cup Pecorino Romano Cheese
  • 5 Slices Fresh Mozzarella cheese
  • Fresh Basil for Garnish
  • 3 Cups Panko unseasoned breadcrumbs
  • 2 tbsp Fresh chopped parsley
  • 2 Cups Sifted all purpose flour
  • 3 Eggs
  • 10 oz Vegetable or canola oil
  • approx 12 oz Tomato sauce Or your favorite Sauce, I used a cheese Pomodoro sauce in the pictures

Method
 

  1. Skin and slice the Eggplant in slices about ⅝ inch thick
  2. Lay the Eggplant slice on a paper towel and dust lightly with salt. After 15 minutes flip it over and, salt the other side, and let sit for another 15 minutes. This process extracts all the bitterness from the Eggplant.
  3. Set up 3 shallow bowls:
    One with the flour, the second with the beaten eggs, and the 3rd with the breadcrumbs, Pecorino cheese, and parsley.
  4. Coat each Eggplant slice with flour, then the egg, and finally the breadcrumb mixture. You may have to use slight pressure with the breadcrumbs to ensure you have a Good coating (see Video)
  5. Fry the eggplant in the oil at 300-325 ℉ until golden brown.
  6. Place a dollop of sauce on each eggplant, then a slice of mozzarella.
  7. Bake on a cookie sheet at 300℉ for about 10 minutes to melt the cheese.
  8. Garnish with Basil and serve with your favorite pasta MANGIAMO!

Video