Eggplant Parmesan Recipe The Kitchen

Rinse the eggplant slices then pat dry on both sides with bounty paper towels.

Eggplant parmesan recipe the kitchen. Add the chopped eggplant flesh garlic remaining 1 2 teaspoon salt and 1 4 teaspoon pepper. Lightly brush a 15 x 10 x 2 inch baking dish with olive oil. Place the breaded slices back on the rack.

Line a baking sheet with parchment paper. Heat the oil in a large straight sided skillet over medium high heat until shimmering. Halve the eggplant then use a paring knife to cut vertical and horizontal slits into the flesh about 3 4 inch apart.

Dredge each slice in the flour coating the eggplant completely in a thin layer. Fry the slices 4 at a time to avoid crowding the pan until golden brown 3 to 5 minutes per side. This eggplant parmesan recipe is one of my all time favourite vegetarian dishes.

Place each batch of cooked eggplant back on the rack. Mark bittman describes it as the most minimalist eggplant parm. I put a healthy twist on his recipe by baking the eggplant slices instead of frying them.

But because the eggplant slices aren t salted or breaded they absorbed way too much of the oil when fried making the casserole greasy. Not your old school eggplant parmesan. Eggplant parmesan is the ultimate comfort food.

This neopolitan style recipe featured unbreaded fried eggplant a simple tomato sauce fresh herbs and fresh mozzarella. I was eager to make it because it felt light and summery. Cook stirring frequently until the eggplant is tender 7 to 9 minutes.