Sous Vide Eggplant Parmesan
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 4
1 large eggplant, sliced into 1/4-inch-thick rounds
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 (24-ounce) jar marinara sauce
8 ounces fresh mozzarella, thinly sliced
1/4 cup extra virgin olive oil
Directions
-
Step 1
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
-
Step 2
Generously season eggplant with salt. Place on a wire cooling rack and let rest for 10 minutes.
-
Step 3
Rinse eggplant and pat dry with paper towels. Divide between 2 or 3 large zipper lock or vacuum seal bags, making sure that the eggplant lays in a single layer. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting.
-
Step 4
Place the bags in the water bath and set the timer for 40 minutes.
-
Step 5
About 5 minutes before the eggplant is finished, prepare the dredging ingredients: Place the flour in a shallow bowl and season with salt and pepper. Crack the eggs into a second shallow bowl and whisk to combine. In a third shallow bowl, mix together the panko and the Parmesan.
-
Finishing Steps
-
Step 0
When the timer goes off, remove the bags from the water bath. Remove the eggplant from the bags and season with salt and pepper.
-
Step 1
One slice at a time, dredge the eggplant in the flour and then dip in the beaten eggs. Transfer to the bowl with the panko and toss to coat. Transfer to a plate.
-
Step 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the eggplant in batches and cook until well-browned on both sides, 3 to 5 minutes total. Repeat with remaining oil and eggplant.
-
Step 3
Heat broiler to high.
-
Step 4
Place eggplant on a foil-lined broiler-safe baking sheet. Top with marinara and mozzarella. Broil until cheese melts and begins to brown, 3 to 5 minutes. Serve.