How to make eggplant parmesan
This eggplant parmesan pairs well with the Cabernet Franc from Wisdom Oak. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 28 oz. can San Marzano Tomatoes, crushed with your hands
- 1 cup freshly grated parmesan cheese, divided
- 1 t. salt
- 2 cloves garlic, finely minced
- 1 T. fresh parsley, chopped
- 1 T. fresh basil, chopped
- 2 c. buttermilk
- 8 T. olive oil, divided
- 2 c. panko crumbs
- 1 large or 2 medium eggplants, peeled and sliced into 1/2“ slices
- Salt and Pepper sprinkled, to taste
- 1 pound fresh mozzarella, sliced or grated
Step one: Preheat the oven to 400 F.
Step two: Blend the tomatoes, ¼ c. parmesan, 1 t. salt, garlic, parsley, and basil in a medium mixing bowl.
Step three: Set up a dip station in two bowls or pie plates. The first should have the buttermilk and in the second, mix together the panko and t ½ cup parmesan.
Step four: Heat 4 T. olive oil in a large frypan.
Step five: Dip the first round of eggplant in the buttermilk then the panko and place into the hot oil. If the oil is not hot enough, it will just absorb the olive oil and never get a good color.
Step six: Fry to a deep golden on both sides then place the slices in one layer in an 8 X 10 baking pan sprayed lightly with non-stick spray. Add the remaining oil to the pan and heat.
Step seven: Fry the remaining slices sprinkling each with a little salt and pepper then top the first layer until all slices are dipped and fried.
Step eight: Pour the sauce over the eggplant then top each stack with mozzarella.
Step nine: Sprinkle with remaining parmesan and bake for 25 minutes or until a beautiful golden brown.