Eggplant Parmesan

Total Time:
2 hr 30 min
Prep:
15 min
Inactive:
2 hr
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 12 rounds eggplant, 1/3-inch, peeled
  • 1 quart buttermilk
  • 2 cups plain Asian breadcrumbs (panko)
  • 1 tablespoon Parmesan powder
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced fresh thyme
  • 2 quarts vegetable oil
  • 2 cups all-purpose flour
  • 2 cups egg wash (equal parts egg and milk)
  • Salt and ground pepper
  • 3 cups red sauce
  • 1 pound cooked linguine
  • 1 cup shredded Parmesan, reserved for plating
Directions

For the eggplant, place the rounds in the buttermilk and allow to soak for 2 hours. During soaking, mix the breadcrumbs, cheese powder, parsley and thyme in a bowl, mixing well.

Once the eggplant is soaked, preheat the oil to 350 degrees F in a deep-fryer or large, heavy-bottomed pot. Dredge each eggplant round in the flour, egg wash and finally the breadcrumbs, ensuring to coat well. Once breaded, fry the eggplant, in batches, for 1 1/2 minutes. Flip and finish for a final 1 minute. Then remove to paper towels and allow excess oil to drain. Season with salt and pepper.

Next, in a saucepan, warm the prepared red sauce until on the verge of simmering. Then add the cooked pasta and stir. Warm for 2 minutes. After heating, remove and portion to plates and top with 2 slices cooked eggplant. Finish with the reserved Parmesan.


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    Recipe courtesy of Food Network Kitchen