Lisa Valastros Eggplant Parmesan Recipes

LISA VALASTRO'S EGGPLANT PARMESAN

Steps:

• Cut the eggplant crosswise into 1/4-inch thick rounds; you will have about 20 rounds
• Put the slices in a colander, salt liberally, toss and let rest in the sink for 1 hour to draw out the bitterness and excess moisture
• Rinse briefly under cold running water, turning to expose all of the eggplant to the water, then drain, remove the slices from the colander, and pat dry with paper towels
• Position a rack in the center of the oven
• Preheat to 375˚F
• Arrange a wire rack over a baking sheet
• Line a large plate or platter with paper towels
• Put the breadcrumbs in a wide shallow bowl
• Put the eggs in another bowl with 1/2 cup of Parmigiano-Reggiano and whisk
• Put the flour in the third bowl
• Working with 1 eggplant slice at a time, dredge the slices in the flour, then the eggs, then breadcrumbs
• As they are prepared, gather them in a single layer on the wire rack
• Heat a wide, deep, heavy skillet over medium-high heat
• Pour in oil to a depth of 1/4 inch, and heat until a few breadcrumbs added to the oil sizzle and brown
• Carefully add the eggplant to the oil in batches, without crowding, and fry until golden brown on both sides, 2- 3 minutes per side, turning the slices with tongs when the first side is browned
• As they are done, use the tongs to transfer them to the paper towel-lined plate and season immediately with salt
• Repeat until all the eggplant slices are fried, drained, and seasoned
• When the slices are cool enough to handle, lightly oil a shallow glass or ceramic 9x13 x2 baking dish
• Ladle a few tablespoons of the marinara sauce onto the dish and use the back of the ladle to spread it and coat the bottom of the dish
• Arrange the eggplant slices in overlapping fashion in baking dish
• Scatter 2 tablespoons of the Parmigiano-Reggiano over them and ladle more sauce over the cheese
• Cover with a layer of mozzarella
• Repeat with another layer of eggplant, 2 more tablespoons of Parmigiano-Reggiano, sauce, and mozzarella, and finish with the final 2 tablespoons of Parmigiano-Reggiano
• (Although best baked right away, the eggplant Parmesan may be covered with plastic wrap and refrigerated overnight
• Remove the plastic and let come to room temperature before baking
• ) Bake until the cheese is hot and bubbling and the dish is hot throughout, 20 to 30 minutes
• Let rest 10 minutes before slicing and serving

CONTEST-WINNING EGGPLANT PARMESAN

Steps:

• Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once., In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses., Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

DELICIOUS EGGPLANT PARMESAN

Steps:

• Prehat oven to 350 degrees F. Lightly brush or spray a 9 x 13 baking dish with vegetable oil.
• Wash the eggplant but don't peel it. Cut it crosswise in 1/4 inch thick slices. In a pie plate, lightly beat the eggs. On a plate, combine the bread crumbs with 1/2 cup of the Parmesan cheese, mixing well.
• Working with 1 eggplant slice at a time, coat it on both sides with the egg and allow the excess to drip off. Put it in the bread crumbs and coat both sides. Transfer to a plate. Continue with the rest of the slices.
• Line a baking sheet with paper towels. In a large skillet, heat 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add as many slices of eggplant as can fit in a single layer without crowding. Cook until golden brown and crisp on both sides - about 1 to 2 minutes per side. Transfer the eggplant slices to the paper-lined baking sheet. Repeat, adding more oil as needed.
• Meanwhile pour the marinara sauce into a saucepan over medium heat and bring the sauce to just boiling. Take off the heat, cover, set aside and keep warm.
• Arrange half of the eggplant slices along the bottom of the oiled baking dish. Top the eggplant with half of the warm sauce. Arrange half of the mozzarella slices on top and sprinkle with half of the remaining Parmesan cheese. Arrrange the remaining eggplant slices over the cheese. Cover with the remaining sauce, mozzarella and Parmesan.
• Bake, uncovered, until the cheese is melted and slightly browned, about 25 to 30 minutes. Let stand 5 minutes before serving.