Emily's Eggplant Parmesan

Emily's Eggplant Parmesan

• 1 large eggplant

• 1/2 cup flour

• 2 cups panko

• 1 cup grated parmesan cheese

• 2 eggs beaten

• 1 teaspoon salt

• 2 teaspoons In Emily’s Kitchen Signature Spice

• 1 cup canola oil

Sauce:

• 2 28 oz cans of whole peeled San Marzano tomatoes

• 3 large cloves of garlic chopped

• 3 tablespoons olive oil

• 1/2 white onion roughly quartered

• 3 anchovy filets

• 2 calabrian peppers - you can also use 1 teaspoon red chili flakes

• 1 tablespoon tomato paste

• 1/2 cup dry white wine

• 1-2 teaspoons salt - depending on your taste

• 1 teaspoon pepper

• 1 teaspoon In Emily’s Kitchen Signature spice

• Fresh basil

Assembly:

• 2 cups Low Moisture mozzarella cheese - grated

• 1 cup grated parmesan

1. First, slice your eggplant into 10 1/4 inch slices. Placed them on a baking sheet lined with paper towels. Sprinkle 1 teaspoon of salt over the eggplant slices and then cover with more paper towels and another baking sheet. Places canned foods on top of the baking sheet to weigh it down. This helps dry out the liquid out of the eggplant. Allow 45 minutes for this process.

2. Next start on the sauce. Add 3 tablespoons of olive oil to a dutch oven. Start it on medium low heat. Add in the garlic, onion, anchovies and Calabrian peppers. Cook on medium low heat for about 8 minutes, stirring every few minutes.

3. Add the tomato paste and cook for 2 minutes, stirring constantly.

4. Then add in the white wine. Cook out the wine for 3 minutes before adding in the canned tomatoes.

5. Use your hand to break up the tomatoes as you add them into the pot.

6. Once all the tomatoes have been added, season with 1 teaspoon salt, pepper and IEK Signature Spice. Add 1/2 cup of water and turn heat to a low simmer with the lid on ajar. Cook sauce for at least 1 hour. Add water as needed.

7. As the sauce cooks, work on your eggplant.

Get a dredging station set up:

Flour + 1 teaspoon IEK Signature Spice

2 beaten eggs

Panko + Parmesan + 1 teaspoon IEK Signature Spice

1. First coat the eggplant in flour, then dip into egg, then finish with the Panko mixture. Make sure it is covered thoroughly in the Panko mixture.

2. Set on a baking sheet and repeat until all 10 pieces of eggplant are coated.

3. In a cast iron skillet, heat canola oil on medium heat. You do not want it to get too hot.

4. Start frying eggplant in batches for about 2 minutes on each side. They should be a light golden brown color. If it starts getting too dark too quickly, the oil is too hot.

5. After 2 minutes on each side place on a baking sheet lined with paper towels.

6. Once all eggplant is fried you can start to assemble!

7. I like to use a loaf pan to get a nice, tall and structured Eggplant Parmesan.

8. First add in 3/4 cup of the tomato sauce on the bottom of the pan. Then add 2 eggplant slices. Add more sauce and then top with a little low moisture mozzarella and parmesan.

9. Repeat until all eggplant is used or your run out of space! Finish the topping with mozzarella and parmesan to your liking!

10. Cover with foil but make sure the cheese and foil aren’t touching or else the foil will stick to the cheese!

11. Bake at 350º for 40 minutes.

12. Allow it to cool for 5 minutes before slicing and serving!