Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: 2 pounds eggplant; 1 tablespoon kosher salt; 2 cups panko Italian-style bread crumbs; 2 tablespoons Parmesan Cheese; ½ teaspoon black pepper; ½ cup all-purpose flour; 3 egg; 8 tablespoons vegetable oil; ¼ cup extra-virgin olive oil; 3 crushed tomatoes; 1 medium onion; 6 garlic; ½ cup Parmesan Cheese; ½ cup basil; 1 tablespoon kosher salt; 1 tablespoon sugar; ¼ teaspoon red pepper flakes; 1 tablespoon lemon juice; 8 ounces mozzarella cheese; 2 tablespoons Parmesan Cheese; 10 basil

User Reviews

5

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Calories
138 kcal
Course
Main Course
Cuisine
American

Eggplant Parmesan

Deacon Moody

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Eggplant Parmesan, also known as Melanzane alla Parmigiana, is a classic Italian-American and Southern Italian dish made by layering breaded and fried (or baked) eggplant slices with tomato sauce, Parmesan cheese, and often mozzarella, then baking in a casserole dish.

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Ingredients

Servings

Eggplant

2 pounds eggplant (2 medium eggplants), cut crosswise into ½-inch-thick rounds
1 tablespoon kosher salt , divided
2 cups panko Italian-style bread crumbs
2 tablespoons Parmesan Cheese divided, freshly grated, or Grano Padano cheese
½ teaspoon black pepper ground
½ cup all-purpose flour unbleached
3 egg large
8 tablespoons vegetable oil , divided

Tomato Sauce

¼ cup extra-virgin olive oil tablespoons
3 crushed tomatoes 28-ounce cans
1 medium onion , finely chopped, optional
6 garlic minced, fresh cloves
½ cup Parmesan Cheese freshly grated
½ cup basil fresh leaf
1 tablespoon kosher salt
1 tablespoon sugar as needed
¼ teaspoon red pepper flakes
1 tablespoon lemon juice optional, or olive brine to brighten the tomato sauce
8 ounces mozzarella cheese shredded (2 cups, whole milk or part-skim
2 tablespoons Parmesan Cheese grated
10 basil for garnish, fresh leaves, torn

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Instructions

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FOR THE EGGPLANT:

Toss half of the eggplant slices with 1 ½ teaspoons kosher salt in a large bowl; transfer the salted eggplant to a large colander set over the bowl. Repeat with the remaining eggplant and salt, placing the second batch on top of the first in the colander. Let stand for 1 hour.
Arrange the slices on a triple layer of paper towels; cover with another triple layer. Firmly press each slice to extract as much liquid as possible, then gently wipe off any excess salt.
While the eggplant is draining, adjust the oven racks to the upper- and lower-middle positions. Place a rimmed baking sheet on each rack and preheat the oven to 425°F.
Combine the Italian-style panko breadcrumbs with 2 tablespoons of Parmesan on a pie plate and stir in 2 tablespoons of olive oil until evenly coated; set aside. Wipe out the mixing bowl (do not wash) and set it aside.
Combine the flour and ½ teaspoon black pepper in a large zipper-lock bag; shake to mix. Beat the eggs in a second pie plate.
Working in batches, place 8 to 10 eggplant slices in the flour bag; seal and shake to coat. Shake off any excess flour, dip the slices in the beaten eggs (allowing the excess to drip off), then coat evenly with the breadcrumb mixture. Set the breaded slices on a wire rack set over a baking sheet. Repeat with the remaining eggplant.
Remove the preheated baking sheets from the oven. Add 3 tablespoons of oil to each sheet and tilt to coat the surface evenly.
Divide the breaded eggplant evenly between the two sheets in a single layer. Bake until well browned and crisp, about 30 minutes, flipping the slices with a wide spatula after 20 minutes and rotating the baking sheets top to bottom after 10 minutes. Do not turn off the oven.

FOR THE SAUCE:

While the eggplant bakes, heat oil in a large stainless saucepan over medium-high heat until shimmering. Cook onions until golden, 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
Stir in water and tomatoes and simmer over low heat until the sauce is no longer watery, 45 to 60 minutes. Stir in lemon juice and basil, and adjust seasonings with salt and sugar.

TO ASSEMBLE:

Spread 1 cup of tomato sauce in the bottom of a 13 x 9-inch baking dish. Layer in half of the eggplant slices, overlapping slightly to fit. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the mozzarella.
Layer the remaining eggplant on top and dot with 1 cup of sauce—leave most of the eggplant exposed so it stays crisp. Sprinkle with 2 tablespoons Parmesan and the remaining mozzarella.
Bake until bubbling and the cheese is golden brown, about 15 minutes. Let cool for 10 minutes. Scatter fresh basil over the top and serve, passing the remaining sauce at the table.

Equipments used:

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Make Ahead & Freezing: Making ahead and freezing is not recommended, as the eggplant can become soggy, and the texture may change. Best enjoyed fresh.
Make Ahead & Freezing: Making ahead and freezing is not recommended, as the eggplant can become soggy, and the texture may change. Best enjoyed fresh.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Make Ahead & Freezing: Making ahead and freezing is not recommended, as the eggplant can become soggy, and the texture may change. Best enjoyed fresh.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Make Ahead & Freezing: Making ahead and freezing is not recommended, as the eggplant can become soggy, and the texture may change. Best enjoyed fresh.