Food Network: Eggplant Parmesan

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Eggplant Parmesan
From Food Network Kitchens

Ingredients
2 medium eggplant (about 2 1/4 pounds), cut into
1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk

Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced

Directions
Arrange the eggplant slices on several baking sheets
and sprinkle generously all over with kosher salt. Set aside to let the bitter
juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running
water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano,
thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk
the egg and milk together. Dredge an eggplant slice in the flour, then dip it in
the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess
breading and transfer the eggplant to a baking sheet. Repeat with the remaining
eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the
oil over medium heat until it registers 400 degrees F on a deep frying
thermometer. (The oil must be heated to 400 degrees F. so that the breaded
eggplant, when added, will drop the temperature of the oil to the proper frying
temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden

brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined
baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish
with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce
and arrange half of the eggplant over the sauce. Cover the eggplant with another
1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the
sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and
mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve
immediately.

Ingredients
QUICK MARINARA SAUCE

3 tablespoons extra-virgin olive oil

1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly
chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Directions
Heat the oil in a medium saucepan over medium-high
heat. Saute the onion and garlic, stirring, until lightly browned, about 3
minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat
and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to
taste. Use immediately, store covered in the refrigerator for up to 3 days, or
freeze for up to 2 months.

Yield: about 3 1/2 cups

Copyright 2001 Television Food Network, G.P. All rights reserved