Curtis Stone’s best ever eggplant parmigiana | Cook with Curtis | Coles скачать в хорошем качестве

Curtis Stone’s best ever eggplant parmigiana | Cook with Curtis | Coles

Craving something crunchy and saucy? Curtis Stone’s delicious eggplant parmigiana recipe is made up of rich layers of perfectly crispy eggplant and homemade tomato sauce that you’re sure to love. What you’ll learn: ✅ How to prepare eggplant before cooking it ✅ How to crumb and fry eggplant for the crispiest finish ✅ How to layer eggplant parmigiana so there’s flavour from top to base ✅ Curtis’ expert tips for achieving a golden crust ✅ What to serve with eggplant parmigiana Curtis’ Best-Ever Eggplant Parmesan Serves 8 to 10 Prep Time: 20 mins plus 1 1/2 hours for salting Cook Time: 1 1/2 hours Make-Ahead: Marinara sauce and breadcrumb mixture can be made 2 days ahead; cover separately and refrigerate. 4 eggplants (about 1.5kg total), cut crossways into 2cm-thick slices 1 cup (150g) plain flour 4 large eggs, beaten to blend 2 cups (150g) panko breadcrumbs 2 1/2 cups (200g) finely grated Parmesan cheese, divided 1/2 cup (125ml) olive oil 4 1/2 cups (450g) grated mozzarella cheese Homemade passata: 1/4 cup (60ml) extra-virgin olive oil 7 cloves garlic, chopped (about 2 tbs chopped garlic) 1 1/2 tsp flaky salt 3/4 tsp dried oregano 1/2 tsp dried red chilli flakes 2 tbs tomato paste 1125g (41/2 cups) tomato passata 1. Toss eggplant with 1 tbs salt in one very large bowl or two large bowls. Transfer to colander and allow to sit and drain in sink for 1 1/2 hours. 2. Rinse eggplant slices under cold water to remove excess salt. Pat eggplant slices dry with clean kitchen towel or paper towels to absorb moisture drawn out. 3. In large saucepan over medium-low heat, heat oil. Add garlic and sauté 5 mins, or until pale golden. Stir in oregano, salt and chilli, cook for 1 min or until fragrant. Add tomato paste; cook 2 mins. Add passata and 3/4 cup (185ml) water. 4. Bring to simmer over medium-high heat then reduce heat to medium-low and simmer gently, stirring occasionally, for 10 mins. 5. Place flour in one wide shallow dish, eggs and 1 tsp salt in second wide shallow dish and breadcrumbs and 1 1/2 cups parmesan (120g) in third wide shallow dish. Working with one slice at a time, dredge eggplant in flour to coat lightly. Then dip in egg and lastly coat in breadcrumbs. Transfer crumbed eggplant to large baking tray. 6. Line another large baking tray with paper towels. Add oil to large frying pan and place over medium heat until oil is hot (about 190°C). Working in batches, cook eggplant in oil for about 3 mins on each side, or until deep golden and crisp. Adding more oil as needed. Transfer to prepared baking sheet. 7. Preheat oven to 190°C (170°C fan-forced). 8. In 33cm x22cm x5cm baking dish, spread 1 1/2 cups marinara sauce over bottom. Add half of eggplant slices to form single layer, trimming to fit as needed. Add 1 1/2 cups marinara sauce and spread evenly. Evenly spread half of mozzarella (2 1/4 cups) and half of remaining Parmesan (1/2 cup) over sauce. Repeat with 1 more layer each of eggplant, sauce, mozzarella and Parmesan. 9. Cover with oiled foil and bake for 30 mins. Remove foil and bake until golden brown and bubbly on surface, about 30 mins longer. Let rest 10 minutes, then cut and serve. Serve with basil pesto 00:00 What makes a delicious eggplant parmigiana 00:18 Cut the eggplant 00:35 Salt the eggplant 01:03 Make the tomato sauce 01:59 Rinse and dry the eggplant 02:24 Rinse and dry the eggplant 03:04 Fry the eggplant 03:47 How to layer 04:36 Cover and bake 05:18 What to serve with lasagne