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Eggplant Parmigiana Recipe

Name: Sassellas Eggplant Parmigiana Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 medium Eggplant; 1 tsp Salt; 1 cup All-purpose flour; 2 large Eggs; 1 cup Water; 2 cups Italian bread crumbs; 1 cup Parmesan cheese; 2 cups Mozzarella cheese; 2 cups Marinara sauce; 1 cup Walnuts; 2 cups Fresh basil leaves; 1 cup Olive oil; 2 cloves Garlic; to taste Salt

Inspired by Sassella

Time1h 30m

Serves6

Eggplant in pastella, Italian bread crumbs, marinara, parmesan, mozzarella, walnut basil pesto

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ABC Sour

Disaronno Amaretto, CC 100% Rye Whiskey, Frangelico, barley corn hojicha, maple, lemon, egg white

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Ingredients

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Vegetables

2 medium Eggplant

1 tsp Celtic sea salt

Batter

1 cup 00 bread flour

2 large Eggs

1 cup Water

Breading

2 cups Italian bread crumbs

1 cup Parmesan cheese

2 cups Mozzarella cheese

Sauce

2 cups Marinara sauce

Pesto

1 cup Walnuts

2 cups Fresh basil leaves

1 cup olive oil

2 cloves Garlic

to taste Celtic sea salt

Method

Preparation

Prepare the Eggplant

Slice the eggplant into 1/4-inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Make the Batter

In a bowl, whisk together flour, eggs, and water until smooth.

Make the Pesto

In a food processor, combine walnuts, fresh basil, garlic, and salt. Slowly add olive oil while blending until smooth.

Cooking

Fry the Eggplant

Heat oil in a frying pan. Dip each eggplant slice in the batter, then coat with bread crumbs. Fry until golden brown on both sides. Drain on paper towels.

Assemble the Dish

In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and parmesan. Repeat layers, finishing with mozzarella and parmesan on top.

Bake

Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, until cheese is bubbly and golden.

Serve

Let the dish cool for 10 minutes before serving. Drizzle with walnut basil pesto before serving.

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