Eggplant Parmesan Recipe
mozzarella, Parmigiano-Reggiano, red sauce, pickled peppers, potato bun, and parmesan-herb fries
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Ingredients
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Eggplant Preparation
Assembly
Parmesan-Herb Fries
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/4-inch thick rounds and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Assembly
- 4
Layer the Eggplant Parmesan
In a baking dish, spread a layer of red sauce on the bottom. Add a layer of fried eggplant slices, followed by mozzarella cheese, then more red sauce. Repeat layers until all ingredients are used, finishing with mozzarella and Parmigiano-Reggiano on top.
- 5
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the assembled eggplant parmesan for 25-30 minutes until the cheese is bubbly and golden.
- 6
Prepare the Buns
While the eggplant parmesan is baking, lightly toast the potato buns until golden.
- 7
Assemble the Sandwich
Place a generous portion of the baked eggplant parmesan on the bottom half of each potato bun. Top with pickled peppers and cover with the top half of the bun.
Parmesan-Herb Fries
- 8
Prepare the Potatoes
Cut the potatoes into thin fries. Soak them in cold water for 30 minutes, then drain and pat dry.
- 9
Season the Fries
In a large bowl, toss the fries with olive oil, garlic powder, dried oregano, dried thyme, salt, and pepper.
- 10
Bake the Fries
Preheat the oven to 425°F (220°C). Spread the seasoned fries on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Sprinkle with Parmigiano-Reggiano cheese before serving.
