Eggplant Parmesan Original Recipe

Drain on a paper towel lined baking sheet and pat dry using more paper towels to absorb excess oil.

Eggplant parmesan original recipe. In another medium sized shallow dish combine the panko 1 cup parmesan cheese oregano thyme red pepper flakes salt and several grinds of pepper. In a dutch oven over medium heat cook garlic in oil 1 minute. Place a layer of eggplant slices in the sauce.

Dip eggplant slices in egg then in bread crumbs. Stir in tomatoes olives basil capers pepper flakes and pepper. Dredge in panko mixture pressing gently to adhere and shaking off excess.

Then dry the eggplants slices with a clean paper towel and dip them in flour. Sprinkle with mozzarella and parmesan cheeses. Place in a single layer on a baking sheet.

Fry the eggplant in batches until golden brown on both sides 2 3 minutes per side. Bake in preheated oven for 5 minutes on each side. Fry in hot oil and drain on paper towels once cooked on both sides.

Leave them in a colander covered with a weight to extract excess liquid for 30 minutes. Slice eggplant into 8 slices about 1 2 inch thick. Sprinkle both sides of the eggplant with kosher salt and place on a rack over a baking sheet.

Preheat oven to 350. Coat each eggplant slice in the flour mixture shaking off any excess flour. Preheat the oven to 350 f 180 c.