America's Test Kitchen Eggplant Parm Recipe

Looking for an easy America's Test Kitchen Eggplant Parm recipe? Learn how to make America's Test Kitchen Eggplant Parm using healthy ingredients.


Submitted by whirringblender

Makes 8 servings



From American's Test Kitchen Family Style Cookbook

Recipe Ingredients for America's Test Kitchen Eggplant Parm

2 lb eggplants (about 2 whole globe eggplants), sliced into 1/4 inch thick rounds
1 cup all purpose flour
1 Pepper
4 large eggs
4 cups breadcrumbs (plain)
3 oz parmesan cheese, grated (1 1/2 cups)
6 tbsp vegetable oil
4 cups tomato sauce, pureed smooth
8 oz part-skim mozzarella, shredded (2 cups)
10 leaves fresh basil, torn (optional)

Recipe Directions for America's Test Kitchen Eggplant Parm

  1. Toss the eggplant with 1 tsp salt and let it drain in a colander for 40 minutes.

  2. Meanwhile, adjust two oven racks to the upper and lower middle positions. Place a rimmed baking sheet on each rack and heat the oven to 425 degrees. Combine the flour, and 1 tsp pepper in a large ziplock bag and shake to combine. Beat the eggs into a shallow dish. Combine the breadcrumbs, 1 cup of the parmesan, 1/4 tsp salt, and 1/2 tsp pepper in a second shallow dish.

  3. Spread the drained eggplant over paper towels. Wipe away as much salt as possible, and press firmly on each slice to remove as much moisture as possible. Working with about 8 eggplant slices at a time place them in the bag with the flour, seal, and shake until thoroughly coated. Remove the eggplant, shaking off any excess flour, and dip it into the eggs. Remove the eggplant from the eggs, allowing any excess to drip off, and coat evenly with the breadcrumbs, pressing them to adhere. Lay the breaded eggplant on a wire rack, flour, dip in egg, and coat the remaining eggplant with breadcrumbs in the same manner.

  4. Remove the preheated baking sheets from the oven. Pour three tablespoons oil onto each sheet, tilting to coat the sheets evenly. Spread the breaded eggplant in a single layer over the hot sheets. Bake until the eggplant is well browned and crisp on the first side (about 20 minutes). Flip the slices over. Switch and rotate the baking sheets and continue to bake until the second side is browned, about 10 minutes longer (do not turn off the oven).

  5. Spread 1 cup of the tomato sauce over the bottom of a 9x13" baking dish. Shingle half of the eggplant slices over the tomato sauce. Distribute 1 more cup of the sauce over the eggplant, and sprinkle with half of the mozzarella. Shingle the remaining eggplant in the dish and dot with another cup of the sauce, leaving the majority of the eggplant exposed so that it will remain crisp. Sprinkle with 1/4 cup of the parmesan cheese and the remaining 1 cup mozzarella.

  6. Place the dish on the lower middle rack of the oven. Bake until the cheese is bubbling and well browned (about 15 minutes). Sprinkle the basil (if using) over the top and cool for 10 minutes before serving.

  7. Pass the remaining sauce and parmesan separately.

Categories

Eggs, Tomatoes, Vegetables, Main Dish, Italian, Bake, Fry, Vegetarian

Nutrition Facts
Serving Size 380.4g
Amount Per Serving
Calories
571
Calories from Fat
213
% Daily Value*
Total Fat
23.7g
36%
Saturated Fat
8.2g
41%
Trans Fat
0.0g
Cholesterol
133mg
44%
Sodium
1413mg
59%
Potassium
861mg
25%
Total Carbohydrates
65.3g
22%
Dietary Fiber
8.6g
34%
Sugars
11.9g
Protein
25.7g
Vitamin A 16% Vitamin C 19%
Calcium 48% Iron 31%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
    Bad points
  • High in sodium
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