December 22, 2010: Perfect Parmesan Patty

December 22, 2010

I’ve loved Eggplant Parmesan since I had my sister Ellen’s wonderful recipe at New Years, in high school. Her’s was a classic eggplant parmesan: breaded and fried eggplant patties smothered in sauce, ricotta, mozzarella and parmesan cheeses and it is soooo delicious, but every time I’ve made it this way I thought that it would so good to get rid of the mess and calories of frying. Most of the flavor comes from the eggplant, sauce and cheeses anyway, so, I’ve developed a way to BAKE the patties and get similar results.

Ingredients for Eggplant Patties: (preheat oven to 450°)

  • 2 Medium Eggplants
  • Fine Salt
  • 2C. White Flour
  • 4 Eggs
  • 1C. Milk
  • 6 C. Italian Bread Crumbs+2C. Panko

If you’ve made eggplant parmesan before, you know the drill: wash and slice eggplant in about 1/2″ slices. Rinse and sprinkle with salt all surface areas of eggplant slices  and let sit for about 20 minutes (this reduces the bitterness of the eggplant.) Rinse salt off. Have three bowls ready: in the first, white flour. In the second, beaten eggs and the milk to thin. In the last bowl, the bread crumb mixture. For each eggplant patty, dredge the moist eggplant in the flour, then into the egg/milk and finally into the bread crumbs. For all of these steps make sure to cover the whole patty.

Now BAKE the patties @450° for about 10 minutes per side (I use a cookie sheet with holes in it to allow more heat through, and put a piece of aluminum foil under to catch the crumbs.) I usually turn the broiler on to finish the browning as a last step (and watch the patties very closely, with the oven door open…the broiler will scorch the patties in NO time!) The baked patties should look like the ones above left. You most likely will have to bake two trays (at least) so this part takes time but in less time, less mess, and most important…less calories than if you fried them. Combine with your favorite sauce and cheeses and bake to get a delicious and guilt-free eggplant parmesan. This recipe makes eggplant enough make  13″ X 9″ X 2″ pan size parmesan.


One comment

  1. Hi Steve…I have been wanting to find a recipe that is, just as you say… rid of the mess, yet not sacrifice the flavors.

    I am printing this one out and making it when all our girls come here for christmas. Thank you so much for such a great website.

    Take care,

    kathy avery

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