Egg Plant Parmesan

Pan Fried Eggplant with Tomato Sauce

Qty Measure Ingredient
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1 Eggplant
1 Pint Tomato Sauce
4 Ounce Flour
TT Salt
1 tsp White Pepper
8 fl Ounce Eggwash
8 Ounce Bread Crumbs (Panko)
As needed Vegetable oil

Instructions: 1. Trim the end of the egg plant. Remove strips of peel. Cut into round slices 1/4" Thick.

2. Warm tomato sauce.

3. Season flour with salt and pepper. Bread the eggplant slices using the standard breading procedure , mise en place (finishing with bread crumbs) and arrange  them in a single layer on a sheet pan. Seperate the layers on parchment paper.

4. Heat two sautoirs and add a 1/4" layer of oil in each. When the oil is hot, pan fry the eggplant slices until golden brown, then turn and cook until tender. Remove and drain on a clean paper towel or a rack. Repeat until all slices are cooked, adding more oil as necessery.

5. Arrange the slices on a large serving platter and ladle the tomato sauce attractively over the eggplant.



Serves: 8
Serving Size:
Yields: