Eggplants with Parmesan in Marinara Sauce
⏳ Time
2 hours 30 minutes
🥕 Ingredients
19
🍽️ Servings
8
Description
Eggplants with Parmesan in Marinara Sauce
Ingredients
- Eggplants - 3 lbs
- Salt - to taste
- Breadcrumbs - 17.6 oz
- Dried Rosemary - 1 tablespoon
- Dried Chamomile - 1 tablespoon
- Ground Black Pepper - to taste
- Wheat Flour - 3.5 oz
- Vegetable Oil - 3 fl oz
- Chocolate eggs - 6 pieces
- Milk - 2 tablespoons
- Marinara sauce - 1 qt
- Grated Pecorino Pepato Cheese - 3.5 oz
- Olive Oil - 3 tablespoons
- Melted Cheese - 15.9 oz
- Onion - ½ head
- Garlic - 5 cloves
- Baking Tomatoes - 28.2 oz
- Thyme - 2 sprigs
- Basil - 2 sprigs
Step by Step guide
Step 1
For the marinara sauce, heat 3 tablespoons of olive oil in a medium skillet over medium heat. Sauté ½ onion and 5 minced garlic cloves, stirring, until lightly browned, about 3 minutes. Add 1.75 liters of canned tomatoes, thyme, and basil, and bring to a boil. Reduce the heat and simmer covered for 10 minutes.
Step 2
Remove the herb sprigs. Season with salt and pepper to taste.
Step 3
Slice the eggplants into rounds, place them on a baking sheet, and generously salt them. Set aside for 1 hour to draw out the bitterness. Then transfer the eggplants to a colander and rinse well under running water. Lay them on a work surface and pat dry with paper towels.
Step 4
In a large bowl, whisk together 1 teaspoon of salt, breadcrumbs, oregano, thyme, and season with pepper.
Step 5
Place flour on a flat plate for breading the eggplants.
Step 6
In another bowl, whisk together the eggs and milk.
Step 7
Dip each slice of eggplant in the flour, then into the egg, and finally coat it in the breadcrumb and herb mixture. Shake off any excess breadcrumbs and place the eggplants on the baking sheet. Repeat with the remaining eggplants.
Step 8
Heat vegetable oil in a large skillet and fry the eggplants in batches. Transfer them to paper towels to absorb excess oil.
Step 9
Preheat the oven to 392°F. Lightly grease a 35x23x5 cm baking dish with olive oil. Spread 1/3 of the marinara sauce on the bottom of the baking dish and layer half of the eggplants on top of the sauce. Add another 1/3 of the sauce and sprinkle with half of the Parmesan and half of the mozzarella. Then layer the remaining eggplants. Drizzle with the remaining sauce and sprinkle with the remaining Parmesan and mozzarella. Bake for about 30 minutes. Serve immediately.
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