Hello there friends, today I demonstrate my twist on an Eggplant Parmesan! I will show you how I made it for all of my students who came to my Cooking School and absolutely loved it! I'm sure you will love it too! I will be transforming your traditional Eggplant Parmesan into an Eggplant Parmesan pie - no crust needed!
2medium size Eggplants same size one cut in rounds and the other cut in long slices. (as per the video)
Flour for dredging
3Eggs mixed with Salt & Pepper and 1 tablespoon of Heavy Whipping Cream
2cupsPanko Breadcrumbs, see recipe below
3cupsof Tomato Sauce
6ouncesMozzarella grated
¾CupParmigiano Reggiano grated
Panko Breadcrumbs:
2cupsPanko
1/2cupReggiano Parmesan Cheese
1tablespoonHerb De Provence mixed
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Recipe 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.