Chef Crispy Eggplant Parmesan recipe

Updated: Oct 29, 2021















3 large eggplants sliced round

1 bag of spinach

1 large jar of marinara sauce

1 medium can of diced tomatoes

4 stalks of fresh oregano chopped

4 stalks of fresh basil chopped

1 large yellow onion diced

6 fresh garlic cloves minced fine

1 1/2 cup of chicken broth

1/2 cup of heavy cream

2 cups of shredded mozzarella cheese

2 cups of shredded fresh Parmesan cheese

2 medium eggs

1 tablespoon of baking powder

4 1/2 cups of all purpose flour

2 1/2 tablespoons of chicken bullion

2 1/2 tablespoons of garlic powder

2 1/2 tablespoons of onion powder

2 tablespoons of dry Italian seasoning

2 tablespoons of accent

3 cups of cooking oil


Method:


Slice eggplant then lay on a dry paper towel, sprinkle slices with salt to draw out the excess water, then leave to sit for 15 to 20 minutes.


Batter method: In a mixing bowl add 2 1/2 cups of flour, baking powder, chicken bullion, garlic powder, onion powder, accent , Italian seasoning. Then whisk together until the seasoning is mixed well with the flour. Add the two eggs then 1 cup of chicken broth, then 1 cup of heavy cream until the mixture is a thick runny paste. Dip the eggplant in the mixture then into plain flour set on a cooking rack until all the pieces are ready to fry (pro tip use a deep fryer for the best looking result it fry’s very even.)


Heat your marinara sauce in a sauce pan. Add the minced garlic, onions, chopped herbs add the can of diced tomatoes. In a casserole dish add marinara sauce with a little of both shredded cheese then a hand full of raw spinach. Place the fried eggplant in shingle style rows, Add the cheese and lightly drizzle marinara sauce with a ladle over the eggplant then add the cheese. Place in a preheated oven if 450 Degrees for 15 minutes

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