Sous Vide Eggplant Parmesan

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Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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Recipe Temp 183 F / 83.9 C
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Sometimes you just feel like a healthy, simple recipe, right? I was having one of those nights, so I decided to create a vegetarian dinner (a rarity in my household) — but it went well! Serve and enjoy for your family.

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 1

      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 2

      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 3

      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 4

      Heat broiler to high.

    • Step 5

      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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183 F / 83.9 C Recipe Temp
Recipe Time
Prep Time