Eggplant Parmesan

Name: Eggplant Parmesan
Total time: 7200 s
Yield: 4-5 servings
Cuisine: British
Ingredients: 🍝 For the sauce; 6 cloves garlic; 5 anchovies (salted/oiled not the fresh variety!); 1 large onion; 2 cans chopped tomatoes; 1 small red pepper; 1/4 cup olive oil; 1/4 cup white wine; large handful fresh basil; large handful fresh parsley; 1 tablespoon dried oregano; Salt and pepper; 🍆 Aubergines and layers; 4 large aubergines - you can use Eggplants if you prefer ;); 8 oz fresh mozzarella; 8 oz grated mozzarella (buy pre-grated); 3 cups panko breadcrumbs; 1 tablespoon dried oregano; 1 teaspoon black pepper; 1.5 cups freshly grated parmesan; 1 cup flour; 4-5 eggs (depending upon size); 1.5 cups olive oil

Mark Wheatley @cook_7232200

Bristol, UK

In the UK we call eggplant 'aubergine'. But it doesn't matter what you call it when it tastes this good! This dish isn't the quickest to make, but it's really worth it if you are in the mood for something indulgent.

Mark Wheatley @cook_7232200

Saved

Ingredients

1 -2 hours.

4-5 servings

🍝 For the sauce
6 clovesgarlic
5anchovies (salted/oiled not the fresh variety!)
1large onion
2 canschopped tomatoes
1small red pepper
1/4 cupolive oil
1/4 cupwhite wine
large handful fresh basil
large handful fresh parsley
1 tablespoondried oregano
Salt and pepper
🍆 Aubergines and layers
4large aubergines - you can use Eggplants if you prefer ;)
8 ozfresh mozzarella
8 ozgrated mozzarella (buy pre-grated)
3 cupspanko breadcrumbs
1 tablespoondried oregano
1 teaspoonblack pepper
1.5 cupsfreshly grated parmesan
1 cupflour
4-5eggs (depending upon size)
1.5 cupsolive oil

Saved

Steps

1 -2 hours.

1

Peel and slice your aubergines. Slices should be no thicker than 1/2 inch thick. Sprinkle with salt, then layer on a baking sheet surrounded by kitchen roll/paper towels. Add another baking sheet on top and finally put a heavy water-filled bowl on top. Leave for about an hour.
2

While the aubergines are getting ready, you can make the sauce. Heat oil in a pan then add onions and garlic and fry for a few minutes until translucent. Then add the peppers, anchovies, 3/4 of the basil & parsley, and salt and pepper.
3

After a couple of minutes add the tomatoes and white wine, plus a cup of water. Simmer on a low heat for 20-30 minutes.
4

Using a food processor blend the panko, oregano, 3/4 cup parmesan and salt and pepper until it is a fine powder. Add to a shallow bowl next to a bowl with the eggs (beaten) and another bowl with the flour.
5

Heat 2/3 cup oil in a large frying pan. Dip the aubergine slices first in the flour, then the egg, then in the panko-parmesan mix until well covered. Then fry on both sides until golden brown. The larger your frying pan the more you can fry at once. When the slices are done rest them on a plate covered with paper towels to drain the excess oil.
6

Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl.
7

Spread 1 cup sauce over the bottom of a large baking pan. Then add a layer of aubergine slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by another cup sauce and half of remaining cheese mixture. Repeat with remaining slices, sauce, and cheese mixture. Add the final fresh mozzarella slices then sprinkle some more oregano on the top.
8

Bake in the middle of the oven until golden brown, normally 45–60 minutes. Important: leave to stand for 20-30 minutes before attempting to serve it has a chance to firm up.