Eggplant Parmesan
The first Eggplant Parmesan I ever had was at the Altoona Hotel in Altoona, PA. This recipe comes really close, especially when using DelGrosso's Spaghetti Sauce, which is made in Altoona's neighboring town of Tipton. I don't usually like meatless meals, however the eggplant is a filling meat substitute. If you want you can always brown up some Italian sausage and add it to the spaghetti sauce.
The first Eggplant Parmesan I ever had was at the Altoona Hotel in Altoona, PA. This recipe comes really close, especially when using DelGrosso's Spaghetti Sauce, which is made in Altoona's neighboring town of Tipton. I don't usually like meatless meals, however the eggplant is a filling meat substitute. If you want you can always brown up some Italian sausage and add it to the spaghetti sauce.
- Carbohydrate 64.7647562743172 g
- Cholesterol 59.107500000355 mg
- Fat 12.5744687519457 g
- Fiber 6.07406254584717 g
- Protein 13.4392062550168 g
- Saturated Fat 2.36864062549387 g
- Serving Size 1 1 Serving (234g)
- Sodium 1024.97062562453 mg
- Sugar 58.69069372847 g
- Trans Fat 1.05362000022049 g
- Calories 425 calories
Step-by-step
- Preheat oven to 350?.
- Mix egg and milk together in bowl, blend.
- Heat olive oil in medium frying pan.
- Dip eggplant slices into egg/milk mixture. Dip eggplant into breadcrumbs. Place 4 slices at a time, into olive oil in frying pan.
- Fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy). Remove eggplant from skillet, and place on paper towels to drain excess oil.
- Repeat dipping and frying proces with other 4 eggplant slices.
- Place 1/2 cup spaghetti sauce into 9x13 casserole dish. Place eggplant into bottom of cassserole. pour spaghetti sauce over top of eggplant.
- Sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- Bake in 350? oven for 30 minutes or until cheese is melted.
- Serve over pasta if desired.
Should the eggplant be salted and drained before coating, or does that step introduce unnecessary delay when building a pan-fried crust? Slicing the vegetables to an even half-inch thickness ensures uniform cooking times without leaving raw centers or burnt breadcrumbs. Dipping the pieces through a liquid dairy-and-egg wash creates the essential adhesive layer required for seasoned breadcrumbs to cling tightly during high-heat frying. Maintaining the oil at a steady temperature prevents the porous vegetable flesh from absorbing excessive fat while developing a deep golden-brown exterior. When transferring the hot rounds from the skillet, draining them thoroughly on paper towels protects the final casserole from becoming greasy or waterlogged.
Adapting this dish for vegetarian diners remains straightforward because the natural density of cooked nightshades provides a substantial, satisfying mouthfeel without animal proteins. However, cooks seeking to modify the recipe by introducing meat should note that raw Italian sausage requires pre-cooking and draining before it joins the tomato sauce layer. Layering the components inside a nine-by-thirteen-inch casserole dish allows the sauce and melted cheese to meld evenly during thirty minutes of baking at three hundred fifty degrees. Serving the finished portions over freshly cooked pasta completes the meal, anchoring the rich tomato and cheese components with a starchy base.
