Restaurant Style Eggplant Parm Recipes

RESTAURANT STYLE EGGPLANT PARM

Steps:

• Add diced onions and garlic to a saucepan with olive oil over medium-high heat and saute for 1-2 minutes. Don't let them burn.
• Add the crushed tomatoes to the pan and stir well.
• Add the salt, pepper, basil and sugar to the pot and allow to come to a boil then reduce the heat to simmer. If you're in a hurry the sauce is basically ready. I like to give the sauce another 15-20 minutes but give the flavors a little time to build. Marinara is a quick sauce originally made on ships to feed hungry sailors quickly.*Feel free to use your favorite jarred sauce, if you'd rather not make the marinara
• The first step in making Restaurant-Style Eggplant Parm is to set up a breading station. Flour Seasoned with salt and pepper - eggwash- breadcrumbs.*egg wash is whole eggs, whipped with water, milk or a combination of both. I usually use 2 eggs with ½ cup of water.
• Dredge the eggplant cutlets in flour seasoned with salt and black pepper, completely coating the eggplant.
• Next, dip the floured eggplant into an egg wash
• Finally, place the egg-dipped eggplant cutlets into bread crumbs, making sure to completely coat the eggplant with the bread crumbs.
• Add about ½ an inch of your favorite oil to a large saute pan or skillet. Let the oil heat up or medium-high heat, until a bit of breading dropped into the oil, begins to sizzle.When the oil is hot enough, carefully add the eggplant cutlets to the pan using tongs. Don't drop them in, the oil can splatter and burn you!Let the cutlets sautee on each side for about 2 minutes or until you have a nice golden brown color. Move the finished cutlets to a screen (or paper towels) to drain off the excess oil.
• Add a little sauce to the baking dish then place the eggplant cutlet on top of the sauce. Then add a sprinkle of grated Romano cheese on top of the sauce. Don't skimp on the sauce!
• Add shredded mozzarella on top of the sauce, followed by a sprinkle of fresh chopped parsley (it will make it look even prettier).I like to leave a little of the cutlet showing for visual effect.
• Bake at 350 degrees for 15 minutes or until the cheese is nicely melted. If you'd like to cook the eggplant more allow the eggplant to bake for 15 minutes before adding the cheese. Give it an additional 10 minutes or so to let the cheese melt.
• Serve with your favorite pasta and enjoy!

JAMIE OLIVER'S EGGPLANT PARMESAN

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.