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How to Make Eggplant Parmesan

Layering Your Eggplant

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Davide Megna
Chef & Co-Owner
http://www.amicimieiristorante.com/  
(301) 545-0966

Layering Your Eggplant

This video will show how to layer eggplant for eggplant parmesan.

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Tags:

Italian

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Food

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Tomato

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Sauce

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Traditional

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Eggplant

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Parmesan

,

Recipes

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Baked eggplant

,

Cooking eggplant

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Layering Your Eggplant

Ingredients

Fresh Eggplant
Mozzarella Cheese
Grated Parmigiano-Reggiano Cheese

Tomato Sauce
Frying Oil

Instructions

1. Clean the eggplant, taking the skin off with a little knife or a potato peeler. Slice the eggplant about half an inch thick long ways.


2. Place the slices of eggplant into a colander and layer them, with a little bit of salt between each layer. Place a plate on top and press down, to squeeze the water from the eggplant. Let them sit for an hour and a half to two hours.


3. Bread the eggplant with flour and put a few slices at a time into the oil, frying them to a nice golden color on both sides. Remove the eggplant from the oil with a tong and place it into a paper towel to absorb all the excess oil. 


4. Take 4 to 5 slices of eggplant, 4 or 5 large spoons of tomato sauce, a couple ounces of fresh Mozzarella and some Parmesan cheese. Wet the bottom of the Pyrex with tomato sauce and begin layering the eggplant, tomato sauce and cheese.


5. Preheat the oven to 400 degrees and cook the eggplant parmesan for 20-25 minutes.

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Transcripts

Davide Megna: I am Davide Megna with Amici Miei Ristorante in Rockville, Maryland and I am showing you today how to make Eggplant Parmesan. Now that we have fried our eggplant, I am going to show how to layer our eggplant into a plate or you can use a Pyrex for that as well. We are going to only make one portion so not much ingredients are required. We will probably use about four slices, 4 to 5 slices of eggplant probably, 4 or 5 large spoons of tomato sauce, probably a couple ounces of fresh Mozzarella and some Parmesan cheese.

So now I am going to start with wetting the bottom of our Pyrex with a little bit of tomato sauce that would allow the eggplant not to stick and I am going to start layering the eggplant. I am going to do some eggplant, some tomato sauce, a little bit of Mozzarella, some Parmesan cheese then I do another eggplant, other slice of eggplant, little tomato sauce again. Now I want to cover the eggplant but not with too much tomato on top because otherwise it will make it very liquid and soggy. One more pinch of Parmesan cheese, some more fresh mozzarella, some more eggplant, more tomatoes to cover the slice, again some Parmesan cheese, some Mozzarella and then we will put one last slice of eggplant, finish again with tomato sauce, fresh Mozzarella and Parmesan cheese. So that's how you layer an Eggplant Parmesan and we are going to now cook it in the oven about 400 degrees for about 20-25 minutes.

Next, we are going to plate the eggplant parmesan onto a serving plate.

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