This week we are making Baked Eggplant Parmesan with crispy garlic bread topping. Eggplant slices smothered in four cheeses, marinara and pesto
I will be the first to admit, I never grew up with eggplant parm, I really love eggplant, but we never ate it as kids in Liverpool.
When I first tasted eggplant Parmesan, I fell in love with it.
Baked Eggplant Parmesan Recipe:
3 pounds (1.36 kg) eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup (180 ml) good olive oil3 tablespoons (7.2 grams) minced fresh thyme
Kosher salt and freshly ground black pepper
3 cups (720 ml) marinara sauce, (homemade or Rao’s)
18 slices fresh mozzarella
12 oz. (350 grams) grated fontina
1 (5.2) oz. (150 grams) pkg. Boursin cheese
3/4 cup (68 grams) grated Parmigiano-Reggiano cheese
2 cups (40 grams) fresh basil leaves, torn
6 slices white sandwich bread, cubed 1/2 inch
6 tablespoons (45 ml) butter
1 spring fresh thyme
1 garlic clove, peeled and bashed
For serving:2 cups (480 ml) marina sauce
1/2 cup (120 ml) good quality pesto (optional)
How To Make Eggplant Parmesan: Pre-heat oven 400 degrees F (205 degrees C).Lay the eggplant in one layer on three sheet pans and brush each side with olive oil. Season with salt and pepper. Bake for 15 minutes. Remove trays from oven.
Turn the slices over and rotate the trays 180 degrees and place back in the oven and bake for another 10 minutes or until tender. In a 10 x 14 x 2-inch baking dish, spoon one cup of the sauce and spread evenly on the bottom. Place a third of the eggplant on top in one layer. Scatter a third of the basil, a third of all the cheeses on top.
Repeat twice, starting with the marinara sauce and ending with the Parmesan, making sure each layer is evenly distributed.Place cubed bread in a bowl.Over low heat, melt the butter in a small saucepan with fresh thyme and garlic, and let it cook for a few minutes.
Fish out the thyme and discard. Pour the melted butter mixture over the bread cubes and toss evenly to coat. Season with salt and pepper to taste. Spread the seasoned bread mixture evenly over the eggplant. Place on a baking tray and bake for 20 - 30 minutes.
Let rest 10 minutes to help cheese settle before serving.To serve, add 1/2 cup warmed marinara sauce to a plate, top with slice eggplant Parmesan and drizzle the pesto around the sides.
Serves 6.
I also enjoyed watching vincenzo's plate, barefoot contessa, aubergine parmigiana and food network Baked Eggplant Parmesan videos
#EggplantParmesan #Crystalcruises #chefJonashton
27 сен 2024
