Friday, July 4, 2008

Eggplant Parmesan

2 cups flour
2 oz. milk
4 eggs
4 cups panko bread crumbs
2 eggplants
1 c. marinara sauce
1/2 lb. mozzarella cheese
2 oz. parmesan cheese
1 oz. chopped parsley
oil as needed

Peel and slice eggplant, lightly salt each slice.
Mix egg and milk.
Bread each slice: flour, then egg, then breadcrumbs, place on a parchment-lined sheet.
Heat oil in skillet, pan fry eggplant until golden brown on each side. (a few minutes on each side, a lot of oil)
Top with marinara and mozzarella, bake at 350 until cheese is melted, garnish with parmesan and parsley.

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08

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