EGGPLANT PARMIGIANA BAKED RECIPE RECIPES

Steps:

• Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. , Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves., Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes., In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter. , In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.

Steps:

• Place eggplant in a large bowl, add 2 tsp fine sea salt, toss to coat and set aside for liquid to drain (20 minutes).
• For sugo, heat oil in a frying pan over high heat, add onion and stir occasionally until starting to caramelise (3-5 minutes), then add garlic and stir until caramelised (1-2 minutes). Add fresh and canned tomato, oregano and reserved basil stalks, bring to the simmer, reduce heat to medium and stir occasionally until tender and thick (30-40 minutes). Remove stalks (discard), transfer to a blender, season to taste and blend until smooth.
• Heat olive oil to 3mm deep in a frying pan, dust eggplant slices with seasoned flour, shake off excess, then fry in batches, adding more oil as necessary, until golden (2-4 minutes). Drain on absorbent paper.
• Preheat oven to 180C. Spoon a little sugo into a 15cm x 25cm baking dish, top with a layer of eggplant, scatter with parmesan and basil, then repeat until all ingredients are used, finishing with a layer of sugo. Scatter with extra parmesan, bake until golden and bubbling (20-30 minutes), scatter with extra basil and serve with a bitter leaf salad.