Eggplant Parmesan

Step by step: Eggplant Parmesan

• Step1

  Peel 1 kg (about 2 pounds) of tomatoes: Use a sharp knife to make a crosswise incision, place in boiling water for about 15 seconds, and shock in ice water. Remove the skins and dice the tomatoes.

• Step2

  Small dice 1 onion and mince 1 clove of garlic. Heat 1.5-2 tablespoons of olive oil. Add the onion, cook until translucent, add the garlic and cook for another minute or two, stirring occasionally.

• Step3

  Add the tomatoes and 1.5 teaspoons of salt. Stir and simmer over low heat for about 30 minutes. You could puree the sauce or leave it chunky.

• Step4

  Peel 900 grams of eggplant (2 pounds) and cut into 1 cm thick circles. Arrange on a sheet tray and sprinkle both sides with salt. Set aside for 15 minutes. Pat dry using paper towels.

• Step5

  Mix 3 eggs and ½ teaspoon of salt. Heat the oil in a large sauté pan. Dredge the eggplant in flour, dip into the egg wash and coat with breadcrumbs.

• Step6

  Fry the eggplant in batches, until golden brown and transfer to a paper towel lined plate.

• Step7

  Spread some of the tomato sauce in a baking dish. Arrange the eggplant in a single layer and top with mozzarella cheese sliced into 3 mm thick pieces. Sprinkle with parmesan cheese, cover with tomato sauce and some chopped basil.

• Step8

  Repeat layering, ending with eggplant on top and cover with mozzarella and parmesan.

• Step9

  Bake at 180°C (350°F) for 20 minutes until golden brown and serve. Thank you for using VideoCulinary and please visit our website for Filipino eggplant adobo, Middle Eastern eggplant spread- Baba Ganoush, and more delicious recipes.