Eggplant Parmesan
Arancini (Fried Rice Balls)
April 23, 2020
Paglia e Fieno
April 30, 2020
Eggplant Parmesan
Nothing says Italian like a little parm. Eggplant Parm, that is. Colavita’s version keeps it healthy, by roasting the eggplant instead of frying. This dish might win “Most Versatile,” as you can serve it as a main, turn it into a pizza, and even have it for breakfast! A little breadcrumb crunch gives this dish some texture.
Ingredients
Directions
Peel the eggplant and slice it into rounds about 1/4” thick. Place the rounds on a baking sheet, spreading them out. Salt them generously. The salt will draw out the water. Leave them for about 30 minutes. You will see beads of water on top of the eggplant slices. Using some clean paper towels, press the slices, absorbing the excess water.
Put the flour, egg, and breadcrumbs into separate plates or shallow bowls.
Place a slice of eggplant into the flour first, coating all the sides. Shake off the excess.
Then place the floured eggplant into the egg, allowing the excess to drip off.
Repeat with all the eggplant slices, placing them on a rimmed baking sheet.
Add enough Colavita olive oil to a heavy-bottomed, high-sided pan to reach a depth of 1/8”.
Heat the oil up with the pan until shimmering. You can also test with a thermometer, you are looking for a temperature of 325°F.
Place the prepared eggplant into the oil gently, laying them away from you. Do not crowd the pan, so fry the eggplant in batches.
Fry the eggplant for about 2-3 minutes per side. The eggplant should be golden brown.
Remove the fried eggplant to a baking sheet lined with a paper towel. And repeat the process until all the eggplant is fried.
Spread a thin layer of Colavita crushed tomatoes into the bottom of a 9x13” baking dish. This will be your base and prevent sticking.
Add a layer of fried eggplant on top of the tomatoes. Then add another layer of tomatoes, and on top of that a layer of mozzarella cheese. Repeat this process until you reach the top.
Finish with crushed tomatoes and mozzarella cheese.
Cover with aluminum foil and bake in the oven for 30-40 minutes. Uncover, sprinkle on the parmesan cheese and place the dish in your oven’s broiler until the top is golden brown and slightly crispy.
Remove from the oven and allow to rest for 15 minutes. Garnish with fresh herbs and serve.
NOTE: If you would like to fry the eggplant slices with breadcrumbs, add another shallow bowl to your eggplant prep station and place 2 cups of breadcrumbs in the bowl. Follow the same process of flour, egg, and then breadcrumbs, frying as notes before.
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Ingredients
Directions
Peel the eggplant and slice it into rounds about 1/4” thick. Place the rounds on a baking sheet, spreading them out. Salt them generously. The salt will draw out the water. Leave them for about 30 minutes. You will see beads of water on top of the eggplant slices. Using some clean paper towels, press the slices, absorbing the excess water.
Put the flour, egg, and breadcrumbs into separate plates or shallow bowls.
Place a slice of eggplant into the flour first, coating all the sides. Shake off the excess.
Then place the floured eggplant into the egg, allowing the excess to drip off.
Repeat with all the eggplant slices, placing them on a rimmed baking sheet.
Add enough Colavita olive oil to a heavy-bottomed, high-sided pan to reach a depth of 1/8”.
Heat the oil up with the pan until shimmering. You can also test with a thermometer, you are looking for a temperature of 325°F.
Place the prepared eggplant into the oil gently, laying them away from you. Do not crowd the pan, so fry the eggplant in batches.
Fry the eggplant for about 2-3 minutes per side. The eggplant should be golden brown.
Remove the fried eggplant to a baking sheet lined with a paper towel. And repeat the process until all the eggplant is fried.
Spread a thin layer of Colavita crushed tomatoes into the bottom of a 9x13” baking dish. This will be your base and prevent sticking.
Add a layer of fried eggplant on top of the tomatoes. Then add another layer of tomatoes, and on top of that a layer of mozzarella cheese. Repeat this process until you reach the top.
Finish with crushed tomatoes and mozzarella cheese.
Cover with aluminum foil and bake in the oven for 30-40 minutes. Uncover, sprinkle on the parmesan cheese and place the dish in your oven’s broiler until the top is golden brown and slightly crispy.
Remove from the oven and allow to rest for 15 minutes. Garnish with fresh herbs and serve.
NOTE: If you would like to fry the eggplant slices with breadcrumbs, add another shallow bowl to your eggplant prep station and place 2 cups of breadcrumbs in the bowl. Follow the same process of flour, egg, and then breadcrumbs, frying as notes before.