NEIMAN MARCUS EGGPLANT PARMESAN
We halved this reipe last week and it was wonderful!!
4 small eggplants, peeled and cut lengthwise into 1/2 inch slices
2 T kosher salt
2 C all purpose flour
4 C dry bread crumbs
5 large eggs
1/2 C olive oil
4 to 5 C tomato sauce-purchased or your own
2 C grated parmesan cheese
8 fresh basil leaves, torn
2 T minced fresh oregano
3 T minced fresh parsley
4 Swiss Chard leaves, sliced 1/2 inch lengthwise (my addition)
2 lbs fresh mozzarella cheese, cut into 1/2 inch slices
Preheat oven to 350.
Place eggplant slices (cut with a mandoline or v slicer if possible) on a large baking sheet and sprinkle with salt. Let stand for about 15 min.
Place flour and bread crumbs on seperate dishes. Beat eggs in a shallow bowl.
Dipan eggplant slice first in the flour, then the eggwash, and then breadcrumbs. Transfer to a platter and repeat for remaining eggplant. Heat 2 T oil in heavy skillet over med heat. When oil is hot add one quarter of eggplant slices and saute each side for 2-3 min or until golden and crisp. Drain and repeat until all eggplant is finished.
Ladle 2 C of tomato sauce into a 4 qt casserole dish. Arrange a single layer of eggplant over the sauce and sprinkle with parmesan. Add one more C of tomato sauce, half the basil leaves, oregano, parsley, and chard. Add a layer of mozzarella and repeat the process, beginning with more tomato sauce. Keep layering until finished ending with sauce and mozzarella.
Place the casserole dish on a baking sheet, cover with foil and bake for 30 min. Uncover and bake 30 min longer, or until the internal temp reaches 165.
Serve with a nice chianti or sangiovese--"serve with fava beans if it turns you on Clarise"--the line doesn't have the same impact with a vegitarian dish.
Great movie.
"He who sups with the devil should have a. long spoon".