Sous Vide Eggplant Parmesan

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.

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