Eggplant Steaks Parmigiana Alla Ringo Star Recipes

EGGPLANT STEAKS

Steps:

• In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
• Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.

TRADITIONAL EGGPLANT PARMIGIANA

Steps:

• In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
• Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
• In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
• Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
• Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
• Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)

Steps:

• Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
• Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
• Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

GRANDMA'S ITALIAN EGGPLANT PARMIGIANA

Steps:

• Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
• Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
• Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
• Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
• Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
• Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.

EGGPLANT PARMIGIANA

Steps:

• For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
• For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
• Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
• In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
• Preheat oven to 350 degrees F.
• To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

EGGPLANT PARMIGIANA

Steps:

• Preheat oven to 375 deg. F. Grease a 9x13 baking dish.
• Slice eggplant, set aside.
• Mix panko, cayenne, and italian seasonings in medium shallow bowl. Beat eggs with water in another shallow bowl.
• Heat a large skillet over medium heat. Spray lightly with olive oil. Dip eggplant slices in egg, then in breadcrumb mixture. Cook coated slices 2 minutes on a side or till tender, working in batches if needed.
• Layer 1/3 of the eggplant slices in the bottom of prepared baking dish. Sprinkle with 1/2 cup mozzarella. Repeat layers 2 more times. Stir vinegar into marinara and spoon marinara over last layer. Top with remaining 1/2 cup mozzarella and parmesan.
• Cover dish loosely with foil and bake 30 minutes at 375 deg. F. Remove foil and bake an additional 10 minutes, till cheese is golden. Let rest 5-10 minutes before serving.
• **if you'd like to make this ahead, assemble up to 2 days in advance. Cover with foil and refrigerate till ready to bake, then cook about 10-15 extra minutes before removing the foil. (Please note, though, the longer you refrigerate it, the less crispy the crumb coating will be).

EGGPLANT STEAKS

Steps:

• In a small bowl whisk together the worcestershire, steak sauce, olive oil, honey, and apple cider vinegar.
• Season with salt and pepper.
• Pat your eggplant dry with paper towels.
• With a pastry brush apply the sauce to both sides of the eggplant.
• Place eggplant rounds onto a sheet tray fitted with a rack.
• Place the tray under the broiler until the eggplant is nicely browned, approximately 2 minutes.
• Turn slices over and place back under broiler to brown the other side.
• Generously sprinkle freshly grated parmesan over all the slices.
• Place back under the broiler for 1 minute to nicely brown the cheese.
• Serve plain or sprinkle with freshly chopped parsley.

EGGPLANT STEAKS PARMIGIANA ALLA RINGO STAR

Steps:

• Preheat oven to 375*F.
• Heat 1/4 cup of the olive oil in a large skillet over medium high heat.
• Line up three shallow dishes on your counter. Add the flour to the first, the eggs to the second and the bread crumbs, grated cheese, parsley, lemon zest, and garlic to the last bowl. Beat the eggs with a splash of water.
• Cut the top and bottom off the eggplants, slice the skin off of each side, then cut each eggplant lengthwise into 4 steaks, each 1-1 1/2" thick. Coat all 8 steaks first in the flour, then in the beaten egg, and finally in the cheesy bread crumbs.
• Working in 2 batches, brown 4 of the breaded eggplant steaks in the hot oil until golden, about 2 minutes on each side, then lay them on a baking sheet and place in the oven to stay warm.IIf you place the eggplant steaks on a wire rack set onto the baking sheet they will get extra crispy.) Wipe out the pan and heat the remaining 1/4 cup of oil. Repeat the browning process, then move all the steaks to the oven and finish cooking through, about 10 minutes.
• While the eggplant steaks are in the oven, heat the tomatoes and their juices in a small sauce pot over medium high heat. Mash up the tomatoes with a potato masher or wooden spoon, season them with salt and pepper, and stir in the tomato paste. Once the tomatoes come up to a boil, reduce heat and simmer for 5 minutes, then remove from the heat. Stir in the pesto.
• Remove the steaks from the oven and switch on the broiler.
• On the baking sheet, stack one eggplant steak topped with a little sauce, then another steak, another ladle of sauce, and one quarter of the provolone. Make 8 stacks total. Brown the eggplant stacks under the broiler to melt the cheese.
• Serve 2 stacks per person.