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    Best Heirloom Eggplant Parm Recipe.

    Best Eggplant Parm Recipe

    best eggplant parm recipe

    One of my favorite Italian dishes is this “Best Eggplant Parm Recipe“. I have made Eggplant Parmesan with all kinds of different eggplants and I have to say that the Heirloom Eggplant makes for one of the tastiest Eggplant Parm’s EVER!

    Eggplant is one of those fruits that if made right can be just awesome, however, I am not a fan of eating it in stuff like Goulash or sauteed. It is best made in the manner I am going to go over right here.

    Best Eggplant Parm Recipe

    – Step 1: Take 3 Heirloom Eggplants and peel them with your favorite peeler. You then want to cut them lengthwise. Lay them all out and coat them with salt on both sides, put them in a container and put into the fridge for one hour.

    The salt will draw out most of the impurities in the Eggplant. Most of you don’t know that Eggplant is in the Tobacco family and does contain Nicotine and other bitter properties. The salt purges these components from the Eggplant to leave you with a clean flavor.

    Best Eggplant Parm Recipe

    -Step 2: Take out three containers. In the first put 1 cup-1/2 of flour in the second whisk three eggs and in the third put 12 oz of Panko seasoned bread crumbs. Season the flour with 1 tablespoon of Tony’s Creole seasoning, in the eggs put 1/2 tsp of salt and 1/2 tsp of pepper.
    Best Eggplant Parm Recipe
    -Step 3: Take 2 non-stick pans and place them on the stove with 2 oz of Olive oil in each and heat to 325 degrees. Next take your eggplant out of the fridge and drain them. The liquid should be slightly brown with is all the stuff you want out of your Eggplant.

    Fill up the container with water and mix around the eggplant and drain 2 more times to get most of the salt off.

    You then want to coat the Eggplant with flour, dip in egg, then in the Panko breadcrumbs and place them into the hot oil. Cook for 2 minutes on each side and then place them on the side in a dish on top of paper towels to drain some of the oil. Don’t worry, Olive oil is great for your skin and your hair unlike Canola and Vegetable oil which are pretty much artery cloggers.

    Once you have cooked all the eggplant to golden brown and crispy you want to move onto step 4

    Best Eggplant Parm Recipe

    -Step 4: Take a Cookie sheet or other oven pan and cover with a sheet of Aluminum foil. Lay the eggplant all out and top each with finely shredded Mozzerella, Asiago and Parmesan cheese (This is my favorite blend).

    Place them back in the oven for 5 minutes until cheese is melted. Some people like to put sauce on before the cheese or layer the eggplant in a deep dish. This will make your Eggplant soggy. It’s much better crispy and served in a single layer with sauce on the side.

    Serve it up with your favorite pasta and marinara sauce. Boom. This is by far the best Eggplant Parm Recipe on the Planet

    I hope you enjoyed my:

    Best Eggplant Parm Recipe

    PS. If your looking for another awesome dish, Check out my Best Porterhouse Steak recipe.

     

    This entry was posted on Tuesday, October 2nd, 2012 at 4:40 am and is filed under Josh Boxer's Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    One Response to “Best Heirloom Eggplant Parm Recipe.”

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