Eggplant Parmesan Recipe-Confident in the Kitchen-Jean Miller

Eggplant Parmesan

()
Welcome » Eggplant Parmesan

During our trip to France in the fall of 2017, I developed a fascination with eggplant. It started with Ratatouille and spread to Eggplant Parmesan. Many recipes instruct you to salt and drain the eggplant, but I find this step completely unnecessary. I buy my globe eggplants fresh, as evidenced by their beautiful, dark, glossy skin, and then make a point of using them within a day or two. I guess my approach works because our friend Cindy declared this is the best Eggplant Parmesan she had ever tasted. Now that is a vote of confidence!

Eggplant Parmesan Recipe

  • Servings: 8
  • Calories per: 454
  • Active Time: 30 min
  • Total Time: 1 hr 15 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • ½ cup all-purpose flour
  • 1 teaspoon fine sea salt
Center two racks in the oven; preheat to 425°F Convection (verify with an oven thermometer). Meanwhile, set out 3 shallow bowls. In the first bowl, whisk flour and salt together with a fork. Internal oven thermostats are often improperly calibrated. Flour helps the other layers bind to eggplant.
  • 3 large eggs
In a second bowl, whisk eggs until loose and frothy. Egg binds the bread crumbs.
  • 6 ounces white bread, torn up
  • 2 ounces (½ cup) Parmesan, grated
Pulse together in a food processor until fine (~1 minute). 6 ounces of bread yields 3 cups bread crumbs. Add to the third shallow bowl. Store-bought crumbs are too dry and dense.
  • 1 (1 pound) globe eggplant, cut into 24 slices, each approximately 1/3 inch thick
  • Parchment paper
Working with one piece at a time, use tongs to plunge and turn eggplant in each of the three mixtures (flour, egg, and then bread crumbs). Arrange across 2 lined half sheet pans. Bake until crumb coating turns crispy amber (12-14 minutes). Set aside to cool. Reduce oven to 350°F. Using a fork minimizes the mess. Parchment lined pans promote a crispier coating as compared to buttered pans.
  • 2 tablespoons olive oil
  • 4 teaspoons freshly minced garlic
  • 56 ounces canned tomato, unsalted, petite diced, undrained
  • 2 teaspoons oregano flakes
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes (preferably Calabrian)
  • 2 teaspoons balsamic vinegar
In a 12-inch tri-ply everyday pan over medium heat, bring oil to a shimmer (~2 minutes). Add garlic, cooking until fragrant (~1 minute). Add all to the pan; bring to a simmer, where bubbles continually break the surface without spattering. Hold at a simmer, occasionally stirring with a bamboo spatula until reduced to 4 cups (~9 minutes). Regular olive oil is sufficient here; heat destroys and wastes the subtle flavors of expensive extra-virgin. A wide, low pan expedites sauce reduction. Calabrian peppers have a spicy, fruity flavor profile.
  • 1 pound low-moisture mozzarella
  • 1 cup Parmesan, grated
With a thinly bladed knife (a filet knife works well) cut into 24 slices, each approximately ¼ inch thick. Low-moisture cheese will not make eggplant soggy.
  In a 4-quart capacity 9×13-inch baking dish, smear 1/2 cup sauce across the bottom. Create 8 towers of sauce, eggplant, Parmesan, and mozzarella:

 

8 eggplant slices
⅓ cup Parmesan
8 mozzarella slices
½ cup sauce
8 eggplant slices
⅓ cup Parmesan
8 mozzarella slices
½ cup sauce
8 eggplant slices
⅓ cup Parmesan
½ cup sauce
8 mozzarella slices

A baking dish is nonreactive with acidic foods, such as tomatoes, whereas aluminum creates gray discoloration and off flavors.
  • 16 fresh basil leaves, whole
  • 16-20 basil leaves, julienned
Spoon 1 cup sauce between eggplant towers, reserving remaining 1 cup. Bake uncovered until mozzarella is amber at the edges (28-32 minutes). Rest 10 minutes. To serve, spoon 2 tablespoons reserved sauce on each plate; place an eggplant tower on top, tuck in 2 basil leaves, and finish with julienned basil. The extra sauce prevents burning without making the dish soggy. Reserved sauce adds freshness and flavor.

ANALYZE ANY RECIPE’S NUTRITIONAL DATA ON HAPPY FORKS>

SUBSCRIBE TO FREE RECIPE NOTIFICATIONS>

CHECK OUT MY FAVORITE GEAR>

CHECK OUT MY RECIPES >

Please rate my post!

Rating: / 5. Votes:

Please be the first to rate this post!

Share your thoughts!