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REC: Carmine's Eggplant Parm: Thought my eggplant was really good until I tried this recipe!
Joined: Dec 11, 2005
Posted to Thread #20571 at 12:40 pm on Sep 26, 2011
Teflon bread loaf pan (8-by-4-inch)
Frying pan with 2-inch sides
3 cups vegetable oil
1 pound flour
Salt and pepper, to taste
1 quart marinara sauce (32 ounces)
1 1/2 cup Romano cheese (grated)
1 to 2 black skin eggplant (medium-size and firm)
1 dozen eggs (beaten)
1/2 cup Italian parsley, chopped
2 to 3 cups mozzarella cheese (grated)
Heat 2 cups of vegetable oil to 350 degrees. Slice the eggplant very thin, but without making any holes in each slice.Just under one quarter inch. Take each slice of eggplant and run through the seasoned flour. Repeat this step until all of the eggplant is floured.
Beat the eggs well and add half cup of Romano cheese, chopped parsley and salt and pepper to taste. Next, drag one slice of floured eggplant into the seasoned egg mixture until the eggplant is completely coated.
Immediately, and very carefully, place each slice of the coated eggplant into the properly heated oil. Do not crowd with too many slices, as you will need to allow each slice to brown evenly on both sides. When evenly browned, place the cooked eggplant slices onto several layers of paper towels. This could be done earlier in the day and even the day before.
Take two ounces to three ounces of marinara sauce and ladle it onto the bottom of the baking pan. Start building the layers with the eggplant slices and mold the eggplant as to create a layer and thoroughly cover all of the sauce. Continue to add marinara sauce on top of the eggplant and then spread it evenly over the top surface. Sprinkle with a quarter of the grated mozzarella and a tablespoon of grated cheese. Add another layer of eggplant followed by more marinara, grated cheese and Romano cheese. Continue building these layers until the baking mold is filled to the top.
Finish the top with more marinara and grated cheese. Cover with plastic wrap and then tin foil. Bake at 325 degrees Fahrenheit for approximately one hour. To test, submerge a thin skewer into the center for 15 seconds. Pull out the skewer and place on the palm of your hand to make sure it is hot in the center. Allow to settle for one hour and then unmold and cut into pieces. Serve with marinara and grated cheese.
Other messages in this thread:
- 20571. REC: Carmine's Eggplant Parm: Thought my eggplant was really good until I tried this recipe! - CynUpstateNY - 12:40pm on 09/26/11 (14)
- Sounds tasty, Cyn. Did you need the whole dozen eggs for just 2 eggplant? - Pat-NoCal - 4:43pm on 09/26/11
- No, Pat. Didn't need a whole pound of flour either. - CynUpstateNY - 4:49pm on 09/26/11
- Mmmm, midnight snack too, eh? Nice! [NT] - Pat-NoCal - 12:49am on 09/27/11
- Hmm, I am making some tomorrow morning for work but I can't use eggs - Music City Missy - 2:05am on 09/27/11
- Hey, all, for a delicious, lowfat dish, try Faux Fried Eggplant from T&T! - Meryl - 2:13am on 09/27/11
- Sounds great! - Meryl - 2:14am on 09/27/11
- (Carmine's Eggplant Parm) [NT] - Meryl - 2:14am on 09/27/11
- I used his recipe for this, Meryl, but I like mine better. [NT] - CynUpstateNY - 11:36am on 09/27/11
- One question: cover with plastic wrap, then foil, then bake? What am I missing? [NT] - ErininNY - 12:41pm on 09/27/11
- That's my question as well. I've never put plastic wrap in the oven. Is this the way it's done? [NT] - Michael in Phoenix - 1:01pm on 09/27/11
- Done in professional kitchens all the time to keep in moisture, just keep the temp under 375 F. [NT] - Steve2 in LA - 7:31pm on 09/27/11
- Oh. (I ask because I inadvertently left wrap on enchiladas at 350 on Sat., and they died.) :( [NT] - ErininNY - 8:02pm on 09/27/11
- I really didn't want to do this either but called my nephew, the chef, - CynUpstateNY - 8:39pm on 09/27/11
- The Carmin's cookbook has a lot of really good, basic recipes that always work. [NT] - MoNJ - 5:41pm on 10/13/11