grilled_eggplant_parmesan
Differences
This shows you the differences between two versions of the page.
| grilled_eggplant_parmesan [2025/10/19 02:20] – created jonah | grilled_eggplant_parmesan [2025/10/19 02:20] (current) – jonah | ||
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| Line 3: | Line 3: | ||
| adapted from a America' | adapted from a America' | ||
| - | 1½ pounds eggplant, sliced lengthwise into ½-inch-thick planks | + | * 1½ pounds eggplant, sliced lengthwise into ½-inch-thick planks |
| - | 1½ teaspoons plus pinch table salt, divided | + | |
| - | ½ cup panko bread crumbs | + | |
| - | 7 tablespoons extra-virgin olive oil, divided | + | |
| - | 2 garlic cloves, minced | + | |
| - | 1 (28-ounce) can crushed tomatoes | + | |
| - | 1 ounce Parmesan cheese, grated (½ cup) | + | |
| - | ¼ cup chopped fresh parsley or basil, divided | + | |
| - | ¼ teaspoon sugar | + | |
| - | 4 ounces whole-milk block mozzarella cheese, shredded (1 cup) | + | |
| Sprinkle eggplant slices all over with 1 teaspoon salt and let sit for 15 minutes. Cook panko, 2 tablespoons oil, and pinch salt in 12-inch skillet over medium heat, stirring often, until golden brown, 3 to 6 minutes. Transfer to bowl and wipe skillet clean with paper towels. | Sprinkle eggplant slices all over with 1 teaspoon salt and let sit for 15 minutes. Cook panko, 2 tablespoons oil, and pinch salt in 12-inch skillet over medium heat, stirring often, until golden brown, 3 to 6 minutes. Transfer to bowl and wipe skillet clean with paper towels. | ||
grilled_eggplant_parmesan.txt · Last modified: by jonah