Subj : 23's top 50 Recipes - 33
To   : All
From : Dave Drum
Date : Wed Jan 10 2024 15:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Parmesan
 Categories: Vegetables, Breads, Cheese, Sauces
      Yield: 7 servings
 
      2 md Globe eggplants (2 1/2 lb);
           - stems trimmed
           Salt
      1 c  A-P flour
      4 lg Eggs, beaten
 10 1/2 oz Panko bread crumbs
           Olive oil
     48 oz (2 jars) store-bought
           - marinara sauce
           Fresh basil
      8 oz Shredded mozzarella
      2 oz Grated Parmesan
 
  Arrange two racks on the top third and bottom third of
  the oven. Heat the oven to 425 degrees.
  
  Cut the eggplants lengthwise into 1/2-inch-thick slices.
  Salt both sides and let sit across two sheet pans to
  sweat for 10 minutes.
  
  Prepare a breading station with three wide, shallow
  bowls. Add the flour to one bowl, the eggs to another
  and the panko to the third. Pat the eggplant slices dry,
  dip each in the flour, then the beaten eggs and finally
  the panko, really packing on the bread crumbs with your
  hands.
  
  Generously grease the two sheet pans with olive oil and
  place the breaded eggplant in a single layer across both
  pans. Bake until crispy, switching the positions of the
  pans halfway through, about 30 minutes.
  
  Meanwhile, to a large saucepan, add the marinara sauce
  and a sprig of basil. Fill one of the empty marinara
  sauce jars with 1/2 cup water, swish around, then pour
  into the second jar and swish again; pour this tomatoey
  water into the saucepan. Bring to a simmer over
  medium-high and cook, stirring constantly, until heated
  through, about 5 minutes. Taste and add salt if desired.
  
  Grease a 9"  X 13" baking pan or casserole dish (and
  set it on a sheet pan, if desired, to catch any
  potential spillover). Put down half of the baked
  eggplant in a single layer, cutting any pieces to make
  them fit. Cover with half of the sauce (about 2 1/2
  cups). Then, sprinkle over half of the mozzarella,
  followed by half of the Parmesan. Add a few basil leaves
  over the top. Top with another layer of the remaining
  eggplant, followed by the remaining sauce, then the
  remaining mozzarella and Parmesan. Bake on the bottom
  rack, uncovered, until browned on top and bubbly at the
  edges, 25 to 30 minutes.
  
  For clean slices and distinct layers, let the pan cool
  for at least 30 minutes before cutting into it. Before
  serving, top with more basil leaves.
  
  By: Eric Kim
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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