Eggplant Parmigiana Napoleons
Eggplant Parmigiana Napoleons
Baked eggplant parmigiana stacked as individual servings is quick, easy, tasty and a beautiful presentation.
Equipment
- 8"x8" Pyrex baking dish
Ingredients
- 2 eggplants - peeled (not necessary if you like the skins), sliced into ¼" to ½" wheels.
- ⅕ cup all-purpose flour
- salt and freshly ground pepper
- 1 cup Italian breadcrumbs
- 1 cop Pank breadcrumbs
- 2 lg eggs
- 2 cloves garlic - pressed
- 2 tablespoon milk
- 4 tablespoon sunflower or canola oil
- 2 cups pasta sauce - see recipe
- 2 oz Parmigiano-Reggiano - grated (more if desired)
- 1 bunch basil leaves - reserve a few for garnish
- 10 oz grated mozzarella
- 1 ball fresh mozzarella - sliced in four wheels
Instructions
- Slice eggplants into ¼" – ½" slices, you should try to get 12 matched wheels to create for stacks of three. This next step is very important, so your dish does not end up have a bitter aftertaste. Lay them on a baking sheet lined with paper towels, generously season them with salt and let them sit out for between 30 minutes to 1 hour to release bitter juices.
- Meanwhile, combine ¾ cup all-purpose flour, 2 teaspoon salt, and ¼ teaspoon black pepper in a small bowl and set it aside.
- In another bowl combine 1 cup Italian breadcrumbs and 1 cup Panko breadcrumbs.
- In a third bowl, lightly whisk the eggs, with the pressed garlic and milk.
- Heat ¼ cup of olive oil in a large frying pan or skillet over medium heat until shimmering but not smoking.
- Now begin dredging the eggplant in the flour mixture (shaking off the excess), then the eggs (letting the excess drip back into the bowl), then the breadcrumb mixture, carefully lay them into the oil without crowding, frying until both sides of the eggplant slices are brown and crip. Remove to a rack. Repeat, doing in batches determined by the size of your skillet. These can be made in advance of assembly and baking.
- Spread a thin layer of marinara or spaghetti sauce over the bottom of an 8"x8" baking dish.
- Now place 4 wheels of the fried eggplant in a single layer into the baking dish and add ¼ cup of marinara sauce on each. Then add 1 oz of grated mozzarella on top along with a bit of grated parmigiano-reggiano (divide the 2 oz into 8 portions) and 1 or 2 basil leaves, season to taste. Add another layer of fried eggplant directly on top of the original 4 and repeat another layer of the sauce and cheeses, finally topping with a third slice of eggplant. On this top layer cover with remaining sauce and parmigiano-reggiano, but instead of the grated mozzarella, lay on a ½" slice of fresh mozzarella. You should have four beautiful stacks approximately 3" to 4" tall.
- Pre-heat your oven to 400°F.
- Bake the eggplant Napoleons for about 20 minutes, until the fresh mozzarella is melted and slightly browned. Then top it with some freshly chopped basil and with a metal spatula place each on a plate and serve with a slice of garlic bread. Yum!
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