Eggplant Parmigina

This can be prepared a day ahead and cooked just before serving.

Photo by Linda D.

PREP TIME

60

minutes

TOTAL TIME

95

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

95

minutes

SERVINGS

--

servings

Ingredients

  • 2

    eggplants, 1 1/4 to 1 1/2 lbs. each

  • 2

    tablespoons salt-coarse

  • 1/2

    cup flour

  • 3

    eggs

  • 2

    tablespoons milk

  • 2 1/2

    cups Italian Bread Crumbs

  • 1

    teaspoons salt

  • 1/2

    teaspoon pepper

  • 1/2 to 3/4

    cup olive oil

  • 3 1/2

    cups homemade marinara sauce

  • 2

    cups Besciamella Sauce

  • 2

    cups shredded mozzarella cheese (about 8 oz)

  • 1/2

    cup grated Parmesan cheese

Directions

Trim ends and peel skin from eggplant. Slice eggplant into 1/4 inch rounds. Sprinkle with coarse salt and layer in a colander. Place a plate with a weight on top (such as two 1-lb. cans) and let drain 35 to 40 minutes. Pat slices dry with paper towels. Spread flour on a a sheet of wax paper or plate. In a wide shallow bowl, beat eggs and milk until well blended. On another piece of wax paper or plate combine bread crumbs with salt and pepper. Dredge eggplant slices in flour. Dip in beaten egg, then dredge in seasoned bread crumbs; pat gently to help crumbs adhere. In a large frying pan, heat olive oil over medium heat. Add 3 to 4 slices of eggplant at a time, being careful not to crowd pan, and cook 3 to 4 minutes or until golden brown on both sides. Remove eggplant to drain on paper towels while cooking remaining eggplant pieces adding olive oil if needed. In a baking dish (13 x 9 inch) cover with marinara sauce. Place single layer of eggplant on sauce. Spread besciamella sauce over eggplant, top with marinara, repeat making 3 layers. Top with grated mozzarella cheese and 2 tablespoons Parmesan Cheese. Bake 30 minutes. Let stand 5 minutes before serving. Besciamella Sauce (makes about 2 cups) 1 cup milk 1 cup Chicken Stock 4 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon grated nutmeg 1/8 teaspoon dried thyme In a saucepan, combine milk and chicken stock. Bring just to a simmer over medium low heat. Keep Warm. In medium saucepan melt butter over low heat. Add flour and cook, stirring, 2 to 3 minutes without allowing flour to brown. Remove pan from heat and whisk in hot milk and stock. Return to low heat and cook, whisking occasionally, 4 to 5 minutes, until sauce is medium thick. Season with salt, pepper, nutmeg and thyme.

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