eggplant parmesan

How To Make eggplant parmesan

• 
  Step 1
  Slice the eggplant into 1/2 inch disks. Place paper towels on a cookie sheet. Salt the eggplant all over and lay on top of the paper towels in a single layer. Top with more paper towels and more eggplant in a single layer. Repeat this until all of the eggplant is between towels. Top with another cookie sheet and weight it with a heavy pot or pan. Let set for 1 hour.
• Step 2
  In a food processor, add panko, oregano, salt, pepper and 1/2 cup of the parmesan. Pulse 5-6 times. Pour onto a plate.
• Step 3
  Place flour on a second plate. Beat eggs and place on a third plate.
• Step 4
  In a large skillet add vegetable oil to about a 1/4 inch depth. Heat over medium high heat.
• 
  Step 5
  After the hour set time, dip each eggplant round in the flour, coating well. Dip in the egg. Dip in the crumb mixture, patting down to help the crumbs adhere if necessary. Place as many rounds will fit comfortably into the skillet and cook about 5 minutes, turning once.
• 
  Step 6
  Remove when golden and place on paper towels to drain. Sip rose.
• Step 7
  In a large bowl, pour out marinara sauce. Add grated garlic and mashed anchovies and stir until well incorporated.
• 
  Step 8
  Chop basil and parsley.
• 
  Step 9
  Shred the 6 oz of mozzarella. Add the other 1/2 cup of parmesan and the 1/2 cup of basil/parsley with the cheese in a bowl.
• Step 10
  Spoon a little of the marinara sauce into the bottom of a 9x13 baking dish. Place one layer of eggplant rounds. Spoon a little more sauce over the top. Layer with some of the shredded mozzarella/herb mixture over the top. Repeat until all is used. Cover with foil.
• Step 11
  Preheat oven to 350. Bake 40-60 minutes. Remove from oven, discard foil and place sliced fresh mozzarella over the top and return to the oven. Increase oven temp to 425 and bake uncovered another 20 minutes.
• Step 12
  Remove from oven and let set 30 minutes. Sprinkle with chopped basil and devour. Revel in your culinary success!
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