5. Vodka Sauce Eggplant Parmesan
A twist on a classic. Rich and decadent vodka sauce!
Ingredients
– 1 large eggplant
– 1 egg, lightly beaten
– 1 cup breadcrumbs
– Corn starch, for dredging
– Mozzarella slices
– Parmesan Cheese
– Vegetable oil, for frying
– 1 slice bacon, chopped.
– 1/4 cup vodka
– 1 cup heavy cream
– 4 cups crushed tomatoes
– 1 tablespoon extra virgin olive oil
– 1/2 cup sweet white onion, diced
– 4 cloves garlic, minced
– 1 tablespoon fresh shredded basil
– Pinch of oregano
– Pinch of thyme
– Salt
– Pepper
1. On a stove over medium-high heat, bacon with caramelized onions and garlic in olive oil. Deglaze a pan with vodka. Add crushed tomatoes and keep at a simmer until reduced to about 2/3rds the original volume. Add basil, oregano, thyme, and salt and pepper to taste. Take off heat. Stir in cream at the end to prevent curdling.
2. Slice eggplant into 1/2 inch thick slices. Place onto sheets of paper towels. Sprinkle with salt and allow to sit for 20 minutes. Pat away excess moisture that is pulled out.
3. Heat oil in a pan over medium-high heat. Lightly dust the eggplant with cornstarch, dip in egg wash, then in breading and fry until golden brown and crispy.
4. Lay in a single layer in a casserole dish, place a dollop of vodka sauce over each slice, then layer mozzarella slices over it and sprinkle shredded parmesan cheese. Broil on high until mozzarella is melted (about 6 minutes).