Eggplant Parmesan Recipe
This eggplant parmesan recipe is a little different from what most people have come to expect from the dish. The breaded and fried eggplant is served next to spaghetti, marinara sauce is daubed over both, and then fresh parmesan cheese is grated over top of it all.
Up until a few years ago, I had only had eggplant parmesan baked casserole style. Ever since my husband introduced me to this simpler style, however, I have enjoyed it a great deal when I want to be able to taste the eggplant and spiced breading without having them overwhelmed by copious amounts of cheese and marinara sauce.
Eggplant Parmesan Recipe
- 1 large eggplant
- 1 cup salt
- 3 eggs
- 1/2 cup milk
- 2 cups flour
- 1 cup course yellow cornmeal
- 1 tbsp freshly ground black pepper
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tsp ground red pepper
- frying oil
- spaghetti (enough for two)
- marinara sauce (enough for two)
- fresh parmesan cheese to grate
1. Wash the eggplant and cut it into filets (either lengthwise or across) of about 1/2 to 3/4 of an inch thickness.
2. Rub each filet with salt on both sides, then stack them on a colander or drain board. Put something heavy on them to squeeze out bitter juices for at least one hour. This is the trick to take the bitter taste out of the eggplant.
3. When the eggplant is just about done pressing, beat the eggs in a small bowl, with milk.
4. In a shallow bowl or plate, mix the flour and cornmeal. Then add the black pepper, dried thyme, dried oregano, salt, and red pepper. Mix well. 5. Rinse the eggplant filets so that all the salt and bitter juices are washed off. Dredge each eggplant filet in the egg-milk mixture, then coat with the flour mixture and set aside on a plate. 6. Once all filets are breaded, start your spaghetti boiling.
7. Fill the bottom of a heavy skillet with about 3/4 inch of frying oil and heat it over medium-high heat (medium on a gas stove) until a little flour dropped in sizzles and bubbles.
8. Carefully place the fillets into the oil. Fry the eggplant, rotate and flip it, until both sides are golden brown. When done, remove each piece and place it on paper towels to soak up the excess oil. 9. Serve the eggplant on dinner plates next to the spaghetti. Daub marinara sauce over both and freshly grated parmesan cheese. Eat immediately. Enjoy!
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