Eggplant Parmesan With Balsamic Glaze
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
50
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Balsamic Vinegar1 tbsp
Honey1 medium
Onion (spanish, finely chopped)1 tsp
Red Pepper Flake2 tsps
Granulated Sugar2 tbsps
Oregano (chopped fresh)1 cup
Basil (chopped fresh)6 cups
Canola Oil230 g
Fontina (grated)2 cups
Breadcrumbs (dried)2 cups
All-Purpose Flour6 large
Egg (beaten)Directions:
1
Special equipment: a deep fryer or a Dutch oven For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes
2
Stir in the honey and season with salt and pepper
3
Transfer to a small bowl and let cool to room temperature
4
For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat
5
Add the onion and cook until soft
6
Add the garlic and red chile flakes and cook for 1 minute
7
Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes
8
Coarsely mash the tomatoes with a potato masher
9
Add the pureed piquillo peppers and cook over high heat, stirring occasionally
10
Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more
11
Taste for seasoning and stir in the parsley
12
Reserve the remaining basil for serving
13
For the eggplant: Preheat the oven to 400 degrees F
14
Lightly butter the bottom and sides of a 15-by-10-by-2-inch baking dish and set aside
15
Heat the oil in a large Dutch oven or deep fryer to 365 degrees F
16
Combine the fontina and shredded mozzarella in a bowl and set aside
17
Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper
18
Place the flour in a medium shallow baking dish or large plate and season with salt and pepper
19
Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper
20
Season each eggplant slice on both sides with salt and pepper
21
Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture
22
Shake off any excess breading and transfer the eggplant to a baking sheet
23
Repeat with the remaining eggplant slices
24
Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side
25
Remove to a baking sheet lined with paper towels and season with salt
26
Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil
27
Season with salt and pepper
28
Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks
29
Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella
30
Bake until the cheese melts, 8 to 10 minutes
31
Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds
32
Top with the remaining chopped fresh basil and drizzle with the balsamic glaze