Recipe by Court13
got this off of chowhound, it is sooooo good! another that i just had to share! enjoy!
Top Review by NcMysteryShopper
Excellent is right!!! Oh this is so good! This is the first time I used panko with Egglplant Parm and I really love it! I used shredded mozzarella (I got confused) and I bet fresh mozzarella is even better! We are definitely having this again! Love the flavor of the basil leaves. Served over pasta for PAC Spring 2008! Thanks Court13, it was a pleasure adopting you!
- 24 slices eggplants (from about 2 medium eggplant)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1⁄2 cup whole milk
- 1 1⁄2 cups panko breadcrumbs
- 1⁄2 cup finely grated parmigiano-reggiano cheese
- olive oil (for frying)
- 1 1⁄2 cups warm basic tomato sauce, plus more
- tomato sauce, for serving
- 24 medium basil leaves
- 8 ounces fresh mozzarella cheese (about 8 ounces total)
Directions See How It's Made
- Position rack in middle of the oven and heat broiler to low. Place eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with kosher salt, toss to combine, and set aside to drain while you prepare the other ingredients.
- Place flour in a wide, shallow dish and season generously with kosher salt and freshly ground black pepper. Combine eggs and milk in another shallow dish and set aside; mix panko and cheese together in a third shallow dish.
- Remove eggplant slices from colander and pat dry with paper towels. Bread eggplant by coating a few slices in flour mixture. Shake off excess flour, dip into egg mixture, and press into panko mixture; be sure to coat the slices thoroughly at each step. Set breaded eggplant on a baking sheet and repeat with remaining eggplant.
- Line another baking sheet with paper towels and set aside. Fill a large, straight-sided skillet or frying pan with 1 inch oil. Warm over medium-high heat until oil reaches 350°F on a deep-fat thermometer (oil will be shimmering but not smoking). Add about 1/3 of eggplant slices and fry on one side until golden brown, about 2 minutes. Carefully flip over and fry other side for another 2 minutes, or until golden brown. Remove to paper towel–lined baking sheet and repeat with remaining eggplant.
- Pour warmed tomato sauce over the bottom of an 8-by-8-inch baking dish. Shingle one eggplant slice, one basil leaf, and one mozzarella slice over the tomato sauce, repeating until all ingredients are arranged in the baking dish.
- Place dish in the oven and broil until cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes. Serve immediately with extra tomato sauce on the side.