On Sep 13, 9:12*pm, Melba's Jammin' >
wrote:
> Eggplant Parmesan
> Cook's Illustrated, 1-2004
> A friend pointed me to this recipe this morning and since I'd bought an
> eggplant at the farmers market before we met up, I decided to give it a
> go. *I made about half the recipe, I think.
>
> If I had anyone else in the house who would eat eggplant, I might make
> it again. *As it is, I probably will not‹seems like a fair amount of
> work. *I ate half of what I made and tossed the rest because,
> realistically, I wouldn't eat it again soon‹I'd overbaked it, I think
> and the cheese was past where I wanted it to be.
>
> * *€ *Eggplant
> * *€ *2 lbs. globe eggplant (2 medium eggplants), cut crosswise into
> 1/4-inch-thick rounds
> * *€ *1 tablespoon kosher salt
> * *€ *8 slices high-quality white bread (about 8 ounces), torn into
> quarters
> * *€ *1 cup grated Parmesan cheese (about 2 ounces)
> * *€ *Table salt and ground black pepper
> * *€ *1 cup unbleached all-purpose flour
> * *€ *4 large eggs
> * *€ *6 tablespoons vegetable oil
> * *€ *Tomato Sauce
> * *€ *3 cans (14 1/2 ounces each) diced tomatoes
> * *€ *2 tablespoons extra-virgin olive oil
> * *€ *4 medium cloves garlic, minced or pressed through garlic press
> (about 1 generous tablespoon)
> * *€ *? teaspoon red pepper flakes
> * *€ *? cup fresh basil leaves chopped
> * *€ *Table salt and ground black pepper
> * *€ *8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2
> cups)
> * *€ *? cup grated Parmesan cheese (about 1 ounce)
> * *€ *10 fresh basil leaves torn, for garnish
> 1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons
> kosher salt in large bowl until combined; transfer salted eggplant to
> large colander set over bowl. Repeat with remaining eggplant and kosher
> salt, placing second batch in colander on top of first. Let stand until
> eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange
> eggplant slices on triple layer paper towels; cover with another triple
> layer paper towels. Firmly press each slice to remove as much liquid as
> possible, then wipe off excess salt.
>
> 2. While eggplant is draining, adjust oven racks to upper- and
> lower-middle positions, place rimmed baking sheet on each rack, and heat
> oven to 425 degrees. Pulse bread in food processor to fine, even crumbs,
> about fifteen 1-second pulses (you should have about 4 cups). Transfer
> crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and
> 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set
> aside.
>
> 3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake
> to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices
> in bag with flour; seal bag and shake to coat eggplant. Remove eggplant
> slices, shaking off excess flour, dip in eggs, let excess egg run off,
> then coat evenly with bread crumb mixture; set breaded slices on wire
> rack set over baking sheet. Repeat with remaining eggplant.
>
> 4. Remove preheated baking sheets from oven; add 3 tablespoons oil to
> each sheet, tilting to coat evenly with oil. Place half of breaded
> eggplant on each sheet in single layer; bake until eggplant is well
> browned and crisp, about 30 minutes, switching and rotating baking
> sheets after 10 minutes, and flipping eggplant slices with wide spatula
> after 20 minutes. Do not turn off oven.
>
> 5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in
> food processor until almost smooth, about 5 seconds. Heat olive oil,
> garlic, and red pepper flakes in large heavy-bottomed saucepan over
> medium-high heat, stirring occasionally, until fragrant and garlic is
> light golden, about 3 minutes; stir in processed and remaining can of
> diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and
> simmer, stirring occasionally, until slightly thickened and reduced,
> about 15 minutes (you should have about 4 cups). Stir in basil and
> season to taste with salt and pepper.
>
> 6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch
> baking dish. Layer in half of eggplant slices, overlapping slices to
> fit; distribute 1 cup sauce over eggplant; sprinkle with half of
> mozzarella. Layer in remaining eggplant and dot with 1 cup sauce,
> leaving majority of eggplant exposed so it will remain crisp; sprinkle
> with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and
> cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over
> top, and serve, passing remaining tomato sauce separately.
> Notes:
> Use kosher salt when salting the eggplant. The coarse grains don't
> dissolve as readily as the fine grains of regular table salt, so any
> excess can be easily wiped away. To be time-efficient, use the 30 to 45
> minutes during which the salted eggplant sits to prepare the breading,
> cheeses, and sauce.
> *
> Cook's Illustrated, 1-2004

That's gotta be the most labor intensive gilding the lily silly
eggplant parm recipe I've ever seen... and about half those
ingredients must have gotten lost on their way to some other recipe
'cause they sure don't belong. And no wonder you didn't like it, it's
a recipe written by a certifiable TIADer. That eggplant parm recipe
is analogous to canned ****gehtiOs.