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Eggplant Parmesan Pie
Hello there friends, today I demonstrate my twist on an Eggplant Parmesan! I will show you how I made it for all of my students who came to my Cooking School and absolutely loved it! I'm sure you will love it too! I will be transforming your traditional Eggplant Parmesan into an Eggplant Parmesan pie - no crust needed!
👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- food processor
📝 Preparation Steps
1
Preheat Oven to 375°
2
Cut the eggplant into ¼ inch thick (max.) slices. Dredge each slice into flour and into the egg mixture and the panko mixture. Sauté each slice into olive oil until golden brown.
Panko Breadcrumbs, see recipe below2 cupsPanko2 cups
3
Coat the bottom of an oven proof fry pan with some extra virgin olive oil.
4
Cover the bottom of the pan with 7 to 8 rounds slices of the golden brown eggplant slice. Using the same technique in the video, arrange the long eggplant pieces around the fry pan. Cover with one layer of tomato sauce. Cover the sauce with some of the cheeses. Repeat the same action one more time. Finish with some Reggiano. Close the pie following the video.
Tomato Sauce3 cups
5
Bake into your preheated oven for ⏱️ 45 minutes or until the entire dish is golden brown and the internal temperature is 145ºF.
6
Panko Breadcrumbs:
Panko Breadcrumbs, see recipe below2 cupsPanko2 cups
7
Place all ingredients in your food processor and process until well blended.
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