![]() Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Cover the eggplant with another 1/3 of the sauce. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. ![]() Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.) (The oil must be heated to 400 degrees F. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Shake off any excess breading and transfer the eggplant to a baking sheet. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. In another medium bowl, whisk the egg and milk together. Place the flour in a medium lipped plate or bowl. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Transfer eggplant to a work surface and blot very dry with paper towels. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Set aside to let the bitter juices weep from the eggplant, about 1 hour. Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt.
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