Eggplant Parmasean

When the crowd gets larger than out table can fit, we just have a stand-up buffet and have our friends sit, stand, eat and drink all night long.  It’s fun to bring out a cascade of small plates throughout the night for our guests to feast upon.

One thing I love to make for such parties is a crispy & spicy Eggplant Parmesan.  Of course you have to get over your fear of frying but once you have cleared that hurdle this dish is easy to do.

Ingredients 

• 4 -6 medium eggplants, cut in 1/2 inch circular slices
• 6 eggs, beaten
• 1 1/2 to 2 cups Tobasco sauce
• 4 cups Italian breadcrumbs
• 1/2 cup chimichurri rub
• 1 cup grated parmesan cheese 
• 1/2 cup freshly ground pepper seperated
• 1/2 cup garlic powder
• 1/4 cup kosher salt
• 2 cups self rising flour
• Peanut or canola oil for frying
• Slice mozzarella cheese and more parmesan cheese
• 32 oz jar of Rao’s Homemade Marinara Sauce
• 1 teaspoon of red pepper flakes
• 1 tablespoon of olive oil
• 1 bunch of fresh basil

The Tools

• 13 3/4 quart Staub cast-iron round cocotte or any other dutch oven
• 4 inch wire skimmer with wooden handle, 12 inches long
• Tongs
• Paper bags from the grocery market
• Candy thermometer

Making It

• Mix the eggs and Tobacco sauce and put in one bowl
• Mix the bread crumbs, chimichurri rub, parmesan cheese, 1/2 cup of ground pepper, garlic powder and salt in a bowl and mix
• In the third bowl put 2 cups of self rising flour
• Fill the dutch oven up to the half-way point with canola oil, or the oil of your choice
• Heat the olive oil and red pepper flakes over medium head for 3 minutes then add the Rao’s Marinara Sauce, cook for 10 minutes

Time to Cook

• Turn the oven on high and get the oil to 360 degrees, monitor with the candy thermometer
• Dredge the eggplant slices in flour, then the eggs and finally the bread crumb mix, place on a baking sheet
• Place them in the oil and fry for 90 seconds on each side then place on the paper towels then put on a parchment lined baking sheet
• Put on basil leaf on each fried eggplant slice
• Cover with the sauce
• Liberally sprinkle with parmesan cheese, a pinch of red pepper flakes and chimichurri and pepper on each one
• Salt to taste, remember that the parmesan is salty to begin with
• Put a slice of mozzarella cheese on each
• Broil for 4-5 minutes until buddy and golden brown
• Serve with sides of parmesan cheese and the extra sauce