Do yourself a favor and make this eggplant parm STAT. 🍆🍅🧀
has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, wow factor. Psst: We don't count salt, pepper, and certain fats , since we're guessing you have those covered. Today, we're making eggplant parm weeknight-friendly.Make tomato sauce. Maybe garlic and onion. Or anchovies and red pepper flakes. Or tomato paste and red wine. Or all of the above. Slice a couple eggplants into rounds. Season them lavishly with salt and let drain—like, for a while.
. She tops the casserole with cubed, buttered bread pieces. I like to tear mine, but the size and spirit are the same. Toss these on the sheet pan with the eggplant to crisp up.I’ll never say no to a puttanesca. But not all tomato sauces need so much going on. When you’re showing off a gorgeous eggplant—and, ahem, covering it in cheese—give those ingredients a chance to shine. Marcella Hazan’s tomato sauce is little more than tomatoes, butter, and salt.
While most eggplant parms include many layers, this one takes after my favorite kind of sandwich: open-faced. Pull the eggplant from the oven, smother with tomato sauce, cheese, breadcrumbs, and, why not, a little more cheese. Pop back in the oven until melty. Serve each person their own saucy, gooey eggplant half with a fork, sharp knife, and stack of napkins.
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Breaded Eggplant Cutlets Recipe on Food52Chicken cutlets get a lot of credit. They can be turned into a sandwich, chopped up and sprinkled on a salad, or broiled with mozzarella and tomato sauce for a quickie chick-Parm. But what if you don’t eat chicken? Or what if you do eat chicken but don’t want it? That’s where this crispy eggplant comes in. With a crispy crust and juicy center, these cutlets are just as addictive as their chicken counterparts. Of course, we already know that eggplant loves being breaded and fried. Such is the foundation for classic eggplant Parmesan, where eggplant slices are dredged in flour, egg, and crumbs. But after you do all that work, you have to do a lot more work (simmering tomato sauce, grating cheese, baking, cooling) to complete the casserole. And come dinnertime, that crispy-crunchy eggplant is crispy-crunchy no more. I thought about this a lot a couple months ago. My husband and I were having some friends over and wanted to make eggplant Parmesan. Which means we spent the whole day, well, making eggplant Parmesan. The end result? Great. But what we couldn’t get over was that the pre-Parm, just-fried eggplant cutlets were even greater. These eggplant cutlets take a few tips from eggplant Parm (lots of, ahem, Parmesan) and the rest from KFC-style fried chicken (black pepper, oregano, garlic powder, onion powder, hot paprika). Salting the eggplant slabs beforehand ensures a creamy interior and panko breadcrumbs keep things extra-crispy. Between you and me? I’d eat an eggplant’s worth of these with a glass of red wine and call it dinner. But, just like chicken cutlets, there are a million and one ways to show them off. Eat with a couple sides (like sautéed greens and potato salad). Turn into a sandwich. Chop up and add to a salad. Cover in tomato sauce and mozzarella and broil until bubbly. Dip in ranch dressing like an oversized nugget. You can’t go wrong. Here are 12 ideas to get you started: Sandwiches - Sourdough bread with lettuce, tomatoes, and mayo - Ciabatta w
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