Name: Eggplant Parmesan Pie
Ingredients: 2 medium size Eggplants same size one cut in rounds and the other cut in long slices. (as per the video); Flour for dredging; 3 Eggs mixed with Salt & Pepper and 1 tablespoon of Heavy Whipping Cream; 2 cups Panko Breadcrumbs, see recipe below; 3 cups of Tomato Sauce; 6 ounces Mozzarella grated; ¾ Cup Parmigiano Reggiano grated; 2 cups Panko; 1/2 cup Reggiano Parmesan Cheese; 1 tablespoon Herb De Provence mixed

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For the Tomato/Marinara Sauce: click here

Eggplant Parmesan Pie

4.25 from 8 votes

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Ingredients

2 medium size Eggplants same size one cut in rounds and the other cut in long slices. (as per the video)
Flour for dredging
3 Eggs mixed with Salt & Pepper and 1 tablespoon of Heavy Whipping Cream
2 cups Panko Breadcrumbs, see recipe below
3 cups of Tomato Sauce
6 ounces Mozzarella grated
¾ Cup Parmigiano Reggiano grated

Panko Breadcrumbs:

2 cups Panko
1/2 cup Reggiano Parmesan Cheese
1 tablespoon Herb De Provence mixed

Instructions

Preheat Oven to 375°

Cut the eggplant into ¼ inch thick (max.) slices. Dredge each slice into flour and into the egg mixture and the panko mixture. Sauté each slice into olive oil until golden brown.
Coat the bottom of an oven proof fry pan with some extra virgin olive oil.
Cover the bottom of the pan with 7 to 8 rounds slices of the golden brown eggplant slice. Using the same technique in the video, arrange the long eggplant pieces around the fry pan. Cover with one layer of tomato sauce. Cover the sauce with some of the cheeses. Repeat the same action one more time. Finish with some Reggiano. Close the pie following the video.
Bake into your preheated oven for 45 minutes or until the entire dish is golden brown and the internal temperature is 145ºF.

Panko Breadcrumbs:

Place all ingredients in your food processor and process until well blended.

Notes

For the Non-Stick Fry Pan: click here

For the Laser Thermometer: click here

For the Off Set Knife: click here

For the Herbs De Provence: click here

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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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