Eggplant Parmesana

3   medium eggplants, sliced into ½-inch rings
3   cups (720 ml) Marinara sauce or homemade Spaghetti Sauce
2   cups mushrooms, shredded #2 blade (optional)
3   cups mozzarella cheese, shredded #3 blade
¼  Romano cheese, grated #1 blade

Slice eggplants, sprinkle with salt, and place on paper towel with a paper towel in between each ring, creating a stack of eggplant. Place something heavy, like a skillet or a large, heavy book, on top of the pile of eggplant rings.  By salting and pressing, bitterness, if any, is removed. Press about 20-30 minutes, rinse and pat dry.

Preheat the 13-inch (33 cm) Chef Pan over medium heat, add olive oil and bring to temperature. Add eggplant ring to fill pan, fry both sides until golden brown, and remove to paper towels to drain.

Cover the bottom of the 6-QT Stockpot with a layer of Marinara sauce, place one layer of eggplant across the bottom, layer with a mixture of mushrooms, and mozzarella cheese, top with a layer of Marinara sauce, then repeat the process. Top layer, mozzarella and sprinkle with Romano cheese.

Cover (close vent), and cook over medium-low heat for 30 minutes.

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Posted in Vegetables