Tuesday, October 20, 2009

Eggplant Parmesan

Inspired by Elise:


2 large eggplants, peeled and sliced thinly
(you can slice the eggplant either lengthwise or across, into rounds)
2 T. salt
2 jars marinara sauce (or your own homemade sauce)
grapeseed oil
1/2 tsp. pepper
1 1/2 cups almond flour
6 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced
1 1/2 cup grated Parmesan cheese
1 cup packed fresh basil leaves


Place the eggplant slices one layer at a time in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours.

Rinse the eggplant thoroughly after draining process to remove salt, and lay the slices out on paper towels to dry. In a wide, shallow bowl, combine almond flour and pepper. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of grapeseed oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

Preheat the oven to 350°F. In the bottom of a 10x15 inch baking dish, spread 1 cup of marinara sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half the basil leaves.

Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and what's left of the basil leaves. Add remaining eggplant, and top with a generous amount of marinara sauce and the rest of the Parmesan.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

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