Thursday, January 24, 2013

Recipe: Amazing Eggplant Parmesan

This is the best eggplant parmesan you will ever taste. I'm serious! Even if I do say so myself. It's layered with chillies, spinach, and of course fried & breaded, succulent eggplant. The homemade sauce is creamy and spicy, and the shredded mozzarella adds the perfect topping to this easy (but a little time consuming) dinner. You'll enjoy the leftovers too!!


1 large eggplant, cut lengthwise into 1/4 inch thick slices
3 1/4 teaspoons sea salt
5 lb plum tomatoes
1 1/2 cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20-30 fresh spinach leaves
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 cup all-purpose flour
3 large eggs
2 cups italian seasoned breadcrumbs
1 lb chilled fresh mozzarella (not unsalted), thinly sliced
1 chili pepper, thinly sliced


Toss eggplant with 2 teaspoons salt and hot red pepper flakes to taste, let sit in a bowl

Use this recipe to make tomato sauce, adding chili peppers and salt/spices to taste

Preheat oven to 350 degrees

Stir together flour, salt and pepper to taste, in a shallow and wide bowl

Lightly beat eggs in a second shallow and wide bowl

Stir together your breadcrumbs and parmesan cheese in a third shallow and wide 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 breadcrumbs until evenly coated - let eggplant slices sit aside on wax paper

Fry eggplant until golden brown and then let sit aside on paper towls to drain excess oil

Sautee spinach and chili peppers in a separate pan until just wilted

Spread 1 cup tomato sauce in your baking dish, then layer the eggplant slices

Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary, cover with spinach mixture, and then the remaining sauce. Top with mozzarella and continue layering to your liking.

Bake for 45 minutes until cheese is browned. Serve with a sprinkle of hot pepper, sea salt and parmesan cheese.

This dish is so hot & hearty.... no need for sides and no room for dessert :)

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