Eggplant Parmesan (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
12 rounds eggplant, 1/3-inch, peeled |
1 quart buttermilk |
2 cups plain asian breadcrumbs (panko) |
1 tablespoon parmesan powder |
1 tablespoon chopped fresh parsley |
1 teaspoon minced fresh thyme |
2 quarts vegetable oil |
2 cups all-purpose flour |
2 cups egg wash (equal parts egg and milk) |
salt and ground pepper |
3 cups red sauce |
1 pound cooked linguine |
1 cup shredded parmesan, reserved for plating |
Directions:
1. For the eggplant, place the rounds in the buttermilk and allow to soak for 2 hours. During soaking, mix the breadcrumbs, cheese powder, parsley and thyme in a bowl, mixing well.
2. Once the eggplant is soaked, preheat the oil to 350 degrees F in a deep-fryer or large, heavy-bottomed pot. Dredge each eggplant round in the flour, egg wash and finally the breadcrumbs, ensuring to coat well. Once breaded, fry the eggplant, in batches, for 1 1/2 minutes. Flip and finish for a final 1 minute. Then remove to paper towels and allow excess oil to drain. Season with salt and pepper.
3. Next, in a saucepan, warm the prepared red sauce until on the verge of simmering. Then add the cooked pasta and stir. Warm for 2 minutes. After heating, remove and portion to plates and top with 2 slices cooked eggplant. Finish with the reserved Parmesan.
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