Patsys Eggplant Parmigiana Copycat Recipe

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Patsy’s Italian Restaurant Eggplant Parmigiana

Main Ingredient: Eggplant Cuisine: Italian

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Ingredients

1 large eggplant (about 1 ¼ pound)

½ cup all-purpose flour

3 large eggs, beaten

1 ½ cup of dry bread crumbs

¾ cup olive oil

3 cups Tomato Sauce (you can make your own tomato sauce or, for convenience, use a 24-ounce jar of Patsy’s Tomato Basil)

½ pound mozzarella, diced into small pieces

¼ cup freshly grated Parmigiano-Reggiano

Tips

Patsy's Italian Restaurant is located at ​236 West 56th Street New York, NY 10019 212-247-3491

This recipe is from Patsy's Cookbook

Directions

Step 1Preheat the oven to 400F (200C)

Step 2Peel the eggplants, remove the ends, and slice into ¼ inch rounds.

Step 3Put the flour on a large plate, the eggs in a shallow bowl, and the breadcrumbs on a second large plate.

Step 4Coat each eggplant slice in the flour, then the beaten eggs, and then the breadcrumbs.

Step 5Shake to remove excess coating.

Step 6Heat the oil in a large nonstick skillet over medium flame.

Step 7Sauté the eggplant, a few minutes at a time without crowding the pan, turning to brown on both sides, about 3 to 4 minutes.

Step 8When cooking in batches, be sure to keep the oil hot, and add more if necessary.

Step 9Place fried eggplant slices on paper towels to absorb excess oil.

Step 10Spoon ½ cup of the tomato sauces on the bottom of a 10x8x2-inch baking pan.

Step 11Place half the eggplant slices in the pan, and top with half the remaining sauce, half the mozzarella, and half the grated Parmigiano.

Step 12Cover with remaining eggplant and layer on the remaining sauces, mozzarella, and Parmigiano.

Step 13Spoon ¼ cup water around the inside edges of the baking pan.

Step 14Bake uncovered in the preheated oven for 20 minutes, or until all the ingredients are heated through and the cheese has melted.

This recipe is from Patsy's Cookbook

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