Friday, September 04, 2009

oh man eggplant parmigiana

I made this recipe based on what I had seen on Bobby Flay's Throwdown episode with Mike's Deli for Eggplant Parmesan. Bought some beautiful eggplants at the Ojai farmer's market, and decided to try this recipe earlier this week. It was totally amazing! If there was ever a meal that a vegetarian would enjoy, this is it!

Oh Man Eggplant Parmigiana

Serves 4

  • Vegetable Oil
  • 2 medium eggplants
  • 1-2 cups all-purpose flour
  • 4 eggs, beaten
  • Homemade Bread Crumbs
  • 1 jar Classico Roasted Garlic tomato sauce (or marinara sauce)
  • 8 ounces fresh mozzarella, sliced or crumbled.

Homemade Crumbs

  • 4 cups stale white bread, cubed about 3/4-1" pieces (such as homemade sourdough)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried parsley
  • 1 tsp table salt

Combine all ingredients in food processor. Process to desired consistency (a sandy consistency works well for the eggplant parmigiana).


  1. Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
  2. Wash the eggplant, and slice into 1/4-inch thick slices the long way using a mandoline (or a commercial bread/meat slicer). You don't have to peel it! Sprinkle with flour as you place it in a bowl.
  3. In a separate bowl beat eggs with 1 tbsp water. Dip the eggplant into the egg to coat both sides. Then dip in bread crumbs, pressing breadcrumbs in place on each side. Shake off excess, and place on a large tray.
  4. Once the oil is hot, put the eggplant in the hot oil a few pieces at a time (in batches, don't crowd!) and fry until golden brown on both sides, about 60-90 seconds on each side. Remove with skimmer and drain on paper towels, salting immediately after.
  5. Once all of the eggplant has been fried, get a rectangular baking pan and start the layering as follows:
  • tomato sauce to the bottom of the pan,
  • then the eggplant, more sauce, fresh mozzarella, Romano cheese,
  • eggplant-sauce-cheese
  • repeat until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano
Place the eggplant into the oven and cook for 20 to 25 minutes.

Here are some photos of my recent results:

No comments: