Eggplant Parmesan

Foundations Referenced

• → Sauce Tomat

Ingredients

• 2 large eggplants, sliced 1/3" thick
• Salt
• Flour, beaten eggs, breadcrumbs (breading station)
• Oil for shallow frying
• 3 cups tomato sauce (→ foundation)
• 1 lb fresh mozzarella, sliced
• 1 cup grated Parmesan
• Fresh basil

Method

1. Salt eggplant: Lay slices on a rack, salt both sides. Rest 30 min (draws out moisture and bitterness via osmosis). Pat very dry.
2. Bread: Set up station — flour → egg → breadcrumbs. Coat each slice.
3. Fry: Shallow-fry in 1/4" oil until golden on both sides. Drain on a wire rack.
4. Layer in a baking dish: sauce → eggplant → mozzarella → Parmesan → basil. Repeat 2–3 times. Top with sauce and Parmesan.
5. Bake 375°F for 30 min until bubbling and golden. Rest 10 min before cutting.

What You're Practicing

• Salting eggplant: osmosis removes moisture and bitterness
• Standard breading procedure (flour-egg-crumb)
• Layered assembly — same concept as lasagna and baked ziti
• Mother sauce (tomato) as the binding element