Griddle Eggplant Parmesan
Veggie based Italian classic, this version is like a lasagna, hearty and deliciouso!
02 Preparation
- Slice eggplant, sprinkle slice with salt and set aside in colander in the sink for an hour to let bitter juice be extracted from eggplant. Rinse and pat dry.
- In large bowl add ricotta, marinara, and garlic, stir.
- In three shallow bowl or pic plates, place eggs (beaten) in one, flour in another and breadcrumbs in the third.
- Dip eggplant in flour, then eggs, the breadcrumbs place on wire rack till ready to griddle.
Set your griddle to medium heat (~400F)
03 Performance
Coat griddle with 2 tbsp of olive oil, spreading evenly, add breaded eggplant. Flip after 3 min. Flip again and watch carefully for about 2 min. Continue cooking to desired crispiness (6-8 Min for me). Return to sheet tray.
Create a layer of griddled eggplant on bottom of sheet tray or baking dish, top with sauce and ricotta mixture, then top that with layer of Mozzarella cheese, Repeat layering, Bake for 20 min to ensure melty cheese goodness.
Serve, enjoy!
