- Prep Time: 15 minutes plus resting time minutes
- Cook Time: 15 minutes
- Serving: For 4 People
Eggplant Parmesan Singles
Tidbits... Should I Salt Eggplant? I have always been a “low-salt” cook and felt like this was just a time consuming, unnecessary, exaggerated step in the preparation. Salting the eggplant, waiting about 30 minutes. draining over a colander, then rinsing and drying is a CRUCIAL step in preparing this marvelous vegetable. This not only eliminates the bitter juices from the eggplant but it does much more. This step changes the texture of the eggplant. Instead of a heavy, oil logged slice of eggplant. You can create a very light, tender almost oil-less dish. I never end up with heavy, oil-logged eggplant parmesan or grilled tasteless slices.
The fried pieces can be used on top of salads with a crispness and lightness that could never be achieved without this first important step.
Ingredients
- Eggplant - 2 round
- Peanut oil - 1 cup (for frying)
- Flour - 1/2 cup
- Salt - Pinch
- Mozzarella bufala - 400 g
- Parmesan - 100 g freshly grated
- Basil leaves - 4 or 5 fresh
- Tomato Sauce - 1 cup
Instructions
- Cut eggplants in 1/8 inch slices. Lay on tray or in colander in a single layer. Salt abundantly and let rest for at least 30 min. to release bitter juice. Rinse and pat dry with paper towels.
- Heat oil in large pan. Coat each piece with flour just before you slip it into hot oil. Do not crowd. Remove them when golden on each side and drain on paper towels.
- In ovenproof baking dish or single baking dishes coat bottom with tomato sauce.
- Lay eggplant slices over bottom, light layer of sauce, grating of parmesan, cubes of mozzarella, fine strips of basil leaves.
- Repeat, layering eggplant, sauce, cheese and basil. Finish with parmesan on top.
- Bake 15 minutes in pre-heated 375° oven.
