Name: Eggplant Parmesan Serving: 4 Prep Time: 20 mins Cooking Time: 35 mins
· Fresh Basil, Thyme, Parsley
· Salt and Pepper (as desired)
· Mozzarella Cheese
· Parmesan Cheese
· Bread Crumbs
Phase one: Slice the eggplants into ½ inch pieces and season with salt and pepper. Here you will be doing a double coating of bread crumbs on the eggplant slices. Dredge your eggplant in flour, dip it into an egg wash (beaten eggs and a little bit of water), and then dip it into bread crumbs (really try to pack the bread crumbs into the eggplant). Next dip your eggplant back into the egg wash, and again into the breadcrumbs. Allow the eggplant to sit in this coating for about 5 minutes.
Phase two: Heat up a neutral oil and deep fry the eggplant slices in 325 degree oil until they are golden brown. Allow the eggplant slices to sit for a few minutes.
Phase three: Chop up your fresh herbs (In this recipe basil, parsley and thyme work well), and add into store bought marinara sauce
Phase four: Top your eggplants with as much or as little of the sauce as you’d like. Then cover the eggplants with mozzarella cheese and bake them in a 425 degree oven for around 10 minutes.
Phase five: Plate the eggplants over pasta of choice, with more marinara, parmesan cheese, and a purple basil leaf.
Plating: Over Pasta of choice (spaghetti works well) with a sprinkle of parmesan cheese over the top.
Wine Pairing: A red wine like Pinot Noir or White Zinfandel