msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
Ms. Mofet's Eggplant Parmesan
- 2 medium Eggplant, sliced thick (with or without skin)
- 1 (15 oz) can plain tomato sauce
- Fresh grated romano cheese
- Fresh grated parmesan cheese
- 1 lb mozzarella cheese - sliced
- Choice of flour (AP flour, peanut flour, flaxseed meal or combo)
- Choice of unseasoned bread crumbs (regular or Panko)
- Choice of Oil for frying (peanut, canola or vegetable oil)
- Granulated Garlic powder
- Onion powder
- Goya Adobo seasoning (dry spice mix not the chilies & paste)
- Accent (or MSG) - optional
- Ground Sea Salt
- Ground peppercorn blend
- Ground Hot red pepper flakes
- Cayenne
- Hungarian hot Paprika
- Dry oregano
- Dry thyme
- Dry rosemary
- Dry basil
- Dry parsley
- Bread eggplant (breading ingredients/steps below)
- Heat oil in deep pan to 350°F
- Fry eggplant till golden brown
- Drain fried eggplant on rack, paper towels or brown paper bag
- Place eggplant in single layer on a cookie/sheet pan
- Spoon enough tomato sauce on each eggplant round to cover
- Season with additional herbs and spices
- Sprinkle with grated cheeses
- Place a slice of mozzarella on top
- Place under broiler till cheese is melted and browned
- Serve hot or cold; with pasta, salad or on Italian bread
- Dredge flour: Choice of flour (AP flour, peanut flour, flaxseed meal or combo), ground sea salt, ground peppercorn blend
- Egg wash: Egg, milk (or buttermilk), ground sea salt, ground peppercorn blend, ground red pepper flakes
- Crumbs: Panko or Regular Unseasoned bread crumbs, Oregano, Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, Ground Sea Salt, Ground peppercorns, Ground red pepper flakes, Cayenne, Paprika, Thyme, Rosemary, Freshly grated Romano & Parmesan cheeses