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EGGPLANT PARMESAN




Source of Recipe


Good Things Utah
EGGPLANT PARMESAN

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/101/2011/09/12/05/03/e8745c14989582b9aca385e1160a451c.qntkaygjzxddxauhyhth.jpg

3-4 Varieties of Local Heirloom Eggplants (about 1 lb)
2 T Kosher Salt
1 Cup of your Favorite Tomato Sauce
1 Cup Flour
1 Cup Panko (japaneese bread crumbs)
4 Eggs (beaten with a pinch of salt)
2 cups Pomace oil or olive oil
Pecorino Cheese or Parmesan To taste (shaved/Grated)

Slice the eggplant about ¼ inch, some into circles and some on the bias depending on the shape. You want to end up with about the same size.
Lay them out on a tray or your counter and sprinkle salt over both sides just enough to lightly season
Let the salt draw out the moisture for at least an hour and then pat dry with a towel
Once dry apply the standard breading procedure

STANDARD BREADING PROCEDURE
Dredge the item in the flour and pat off an excess flour
Submerge them into the egg and let excess drip off

Lay them into the panko and keep piling panko on top and around until it is dry and nothing else is sticking
**At this point you can refrigerate them up to one day***
Heat the pan and add the olive oil. Let the oil get hot enough to make anything wooden bubble or 350 degrees
Carefully add the eggplant and fry until golden on each side. About 2 min per side
Place on a plate with towels.
**if doing a large batch place the plate into the oven to keep warm***

TO PLATE
Heat your sauce and place a spoonful on the plate. Add layers of fried eggplant and sauce
Top with Shaved cheese
Top with fresh herbs (parsley and/or basil)