https://www.copymethat.com/r/oG91FfCAY/eggplant-parmesan/
137403236
NX8ehNs
oG91FfCAY
2024-05-07 21:08:51
Eggplant Parmesan
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Ingredients
- subheading: FOR THE EGGPLANT PARMESAN:
- 2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch thick slices
- 2½ teaspoons salt, divided
- ¾ cup all-purpose flour
- 3 large eggs
- 2 cups seasoned Italian bread crumbs
- Vegetable oil, for deep-frying (about 3 cups)
- 1 ( 24-oz) jar good-quality marinara sauce, such as Rao's or Victoria
- 3 cups ( 12 oz) shredded whole milk mozzarella cheese
- 2 tablespoons finely grated Parmigianno-Reggiano
- Fresh chopped basil, for serving (optional)
- subheading: FOR THE BÉCHAMEL SAUCE:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup finely grated Parmigiano Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Steps
Directions at onceuponachef.com
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