Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 3 lb/1.36 kg eggplant; Ground black pepper, as needed; Salt, as needed; Oil, as needed, for pan frying; 8 oz/227 g bread crumbs; 1 pint/480 mL egg wash; All-purpose flour, as needed; Grilled Garlic Bread; 8 oz/227 g grated Parmesan cheese; 8 oz/227 g grated mozzarella cheese; Tomato Sauce

Preparation info

Yield:
8
Portions

Difficulty
Medium

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg eggplant
Salt, as needed
Ground black pepper, as needed

Breakfast
Brunch
Vegetarian

Method

Peel the eggplant and cut into ½-in/1-cm slices. Toss the eggplant slices in a small amount of salt and allow to sit in a colander until eggplant appears moist, about 15 minutes.
Pat the eggplant dry and season with black pepper. Dredge the sliced eggplant in flour and shake off the excess. Dip in the egg wash and shake off the excess. Dredge in the bread crumb