Why is this eggplant parm so perfect? No sog! I have eaten a lot of eggplant parm in my day, and the biggest complaint I have is that it's often greasy, mushy or both. Panko breadcrumbs really make this nice and crispy. Some may call me crazy for mixing Japanese breadcrumbs into Italian cooking, but I think its just damn delicious.
Ingredients:
2 eggs
2 tablespoons water
1 Large eggplant, cut into 1/4 inch thick slices
2 cups panko breadcrumbs
1 cup flour
3 Tablespoons Emeril's Italian Essence or other Italian seasoning
2 Teaspoons Garlic Powder
1 Teaspoon salt
1 Teaspoon pepper
1 Tablespoon parsley
3 Cups shredded mozzarella cheese
32 Oz. Jar Rao's marinara sauce
1 Cup Parmesan reggiano cheese, grated
Vegetable oil for frying
Crushed red pepper flakes (optional)
2 eggs
2 tablespoons water
1 Large eggplant, cut into 1/4 inch thick slices
2 cups panko breadcrumbs
1 cup flour
3 Tablespoons Emeril's Italian Essence or other Italian seasoning
2 Teaspoons Garlic Powder
1 Teaspoon salt
1 Teaspoon pepper
1 Tablespoon parsley
3 Cups shredded mozzarella cheese
32 Oz. Jar Rao's marinara sauce
1 Cup Parmesan reggiano cheese, grated
Vegetable oil for frying
Crushed red pepper flakes (optional)
Directions:
In a shallow bowl, beat the egg and water together. Place the panko breadcrumbs on a plate, or in a shallow dish combine with Italian Essence, garlic powder, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and parsley. Season eggplant slices with remaining salt and pepper. Dredge eggplant slices first in the flour tapping to remove excess flour. Then dip in egg mixture, then into the breadcrumb mixture. Be sure each slices is coated thoroughly, pressing the breadcrumbs firmly onto each slice.
Heat oil in a large skillet over medium-high heat until hot. Your pan should be liberally coated with oil about an 1/8 of an inch thick. It's important to get your oil hot enough before putting in the eggplant. Add eggplant slices and reduce heat to medium. Cook 4-5 minutes per side, pressing down lightly with a pancake turner. You will know the eggplant is done when they are golden brown and tender. You can test texture with a fork. During the last minute of cooking sprinkle each slice generously with your mozzarella. Put lid on pan to melt the cheese. While the eggplant is cooking microwave your sauce about 2-3 minutes or until hot. If using crushed red pepper flakes, add to sauce before microwaving until you get desired spiciness. Top eggplant with sauce and sprinkle with Parmesan reggiano cheese. Serve. The other reason this eggplant stays crispy, is the sauce is added right before serving so the breadcrumbs don't absorb it. This dish takes no time at all and is super easy! Serve with a side of penne and some bruschetta as an appetizer.
In a shallow bowl, beat the egg and water together. Place the panko breadcrumbs on a plate, or in a shallow dish combine with Italian Essence, garlic powder, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and parsley. Season eggplant slices with remaining salt and pepper. Dredge eggplant slices first in the flour tapping to remove excess flour. Then dip in egg mixture, then into the breadcrumb mixture. Be sure each slices is coated thoroughly, pressing the breadcrumbs firmly onto each slice.
Heat oil in a large skillet over medium-high heat until hot. Your pan should be liberally coated with oil about an 1/8 of an inch thick. It's important to get your oil hot enough before putting in the eggplant. Add eggplant slices and reduce heat to medium. Cook 4-5 minutes per side, pressing down lightly with a pancake turner. You will know the eggplant is done when they are golden brown and tender. You can test texture with a fork. During the last minute of cooking sprinkle each slice generously with your mozzarella. Put lid on pan to melt the cheese. While the eggplant is cooking microwave your sauce about 2-3 minutes or until hot. If using crushed red pepper flakes, add to sauce before microwaving until you get desired spiciness. Top eggplant with sauce and sprinkle with Parmesan reggiano cheese. Serve. The other reason this eggplant stays crispy, is the sauce is added right before serving so the breadcrumbs don't absorb it. This dish takes no time at all and is super easy! Serve with a side of penne and some bruschetta as an appetizer.
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