Ingredients
1 Jersey Fresh Sicilian Eggplant
1 Jersey Fresh Eggplant
3 Jersey Fresh Eggs
2 Tb water
3 cups breadcrumbs
½ cup Parmesan cheese, grated
Olive oil (for baking sheets)
1 lb Fresh Mozzerella, sliced
3/4 c parmesan
Oregano, basil, salt and pepper to taste
½ cup Olive Oil
3 tsp minced garlic
1 (32 oz can) Made with Jersey Fresh Crushed Tomatoes
1 ¼ tsp salt
¼ tsp pepper
½ tsp parsley
1 tsp oregano
Steps
40m prep time / 95m cook time
1. Preheat oven to 375 degrees.
To prep the eggplant:
1. Peel and slice both eggplant (about ¼ inch thick)
2. Sweat the eggplant - add one layer of slices to a colander placed in your sink. Sprinkle with kosher salt. Add second layer of eggplant. Sprinkle with kosher salt. Repeat for remaining eggplant. Let sit for at least 20 minutes. Rinse and pat dry
3. Spread olive oil over 2 baking sheets
4. Crack eggs into a shallow pie dish and whisk with water
5. Combine breadcrumbs and parmesan cheese in a separate shallow pie dish
6. Dip each slice of eggplant first in the egg mixture then in the breadcrumb mixture
7. Place on baking sheet
8. Bake eggplant slices for 20-25 minutes, flip slices and bake another 20-25 minutes until brown
9. Remove from oven and raise temperature to 400
To make the sauce:
1. Heat the oil in a large saucepan over medium heat
2. Add the garlic and stir constantly until lightly browned, 4-5 minutes
3. Add the tomatoes, salt, pepper, parsley and oregano
4. Let come to a simmer and simmer for at least 20 minutes
5. Add water if too thick
To assemble the eggplant parmesan:
1. Cover the bottom of a 9x12 pan with sauce
2. Layer 1/2 of the eggplant
3. Sprinkle with oregano, basil, salt and pepper to taste
4. Cover with half of the remaining sauce
5. Top with half of the mozzarella and parmesan
6. Repeat
7. Bake until bubbly, 15-20 minutes.
8. Let stand 5 minutes before slicing and serving.
To prep the eggplant:
1. Peel and slice both eggplant (about ¼ inch thick)
2. Sweat the eggplant - add one layer of slices to a colander placed in your sink. Sprinkle with kosher salt. Add second layer of eggplant. Sprinkle with kosher salt. Repeat for remaining eggplant. Let sit for at least 20 minutes. Rinse and pat dry
3. Spread olive oil over 2 baking sheets
4. Crack eggs into a shallow pie dish and whisk with water
5. Combine breadcrumbs and parmesan cheese in a separate shallow pie dish
6. Dip each slice of eggplant first in the egg mixture then in the breadcrumb mixture
7. Place on baking sheet
8. Bake eggplant slices for 20-25 minutes, flip slices and bake another 20-25 minutes until brown
9. Remove from oven and raise temperature to 400
To make the sauce:
1. Heat the oil in a large saucepan over medium heat
2. Add the garlic and stir constantly until lightly browned, 4-5 minutes
3. Add the tomatoes, salt, pepper, parsley and oregano
4. Let come to a simmer and simmer for at least 20 minutes
5. Add water if too thick
To assemble the eggplant parmesan:
1. Cover the bottom of a 9x12 pan with sauce
2. Layer 1/2 of the eggplant
3. Sprinkle with oregano, basil, salt and pepper to taste
4. Cover with half of the remaining sauce
5. Top with half of the mozzarella and parmesan
6. Repeat
7. Bake until bubbly, 15-20 minutes.
8. Let stand 5 minutes before slicing and serving.