Daily Recipe 01/23/03 : Eggplant Parmigiana
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Eggplant Parmigiana  recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/23/03 : Eggplant Parmigiana
"Eggplant Parmigiana" 
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2 eggplants 1 1/4 to 1 1/2 pounds each
2 tablespoons kosher salt
1/2 cup flour
3 eggs
2 tablespoons water
2 1/2 cups dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 to 3/4 cup olive oil
1 pound mozzarella cheese, thinly sliced
6 sun dried tomatoes in oil, drained and cut into thin slivers
1/2 cup chopped fresh basil or 2 tablespoons dried
2/3 cup grated Parmesan cheese
2 cups Marinara sauce, homemade or jarred
Whole basil leaves for garnish

Trim ends of eggplant. Slice unpeeled eggplant into 1/4 inch rounds. Sprinkle with coarse salt and layer in a colander. Place a plate with a weight on top and let drain 35 to 40 minutes.  Pat slices dry with paper towels.  Spread flour on a flat plate or sheet of wax paper.  In a wide shallow bowl, beat eggs and water until well blended. On another plate or piece of wax paper, combine bread crumbs with salt and pepper. Dredge eggplant pieces in flour. Dip in beaten egg, then in seasoned bread crumbs; pat gently to help crumbs adhere.  In a large frying pan, heat 1/2 cup olive oil over medium heat. Add 3 to 4 slices of eggplant at a time, being careful not to crowd pan, and cook 3 to 4 minutes, or until brown on both sides. Remove eggplant to drain on paper towels while cooking the remaining pieces, adding remaining 1/4 cup olive oil if needed.  Set eggplant slices on an oiled 15 x 12 inch baking sheet in a single layer.  Lay slices of mozzarella on eggplant rounds, overlapping as necessary.  Top with pieces of sun dried tomato and chopped basil. Sprinkle with Parmesan cheese. Bake 15 minutes, until eggplant is heated through and cheese is melted and bubbly. To serve, spoon heated Marinara sauce down center of each row of eggplant.  Garnish with basil leaves.  Serves 6.
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