Eggplant Parm Is A Great Recipe
Use thick, peeled circles of eggplant, like ½–¾ inch thick. Spread the slices out in a single layer and sprinkle them with salt. This helps draw the water out of the eggplant and helps maintain a meaty consistency during and after frying. I like to be able to taste the eggplant and not just thin layers of breaded mystery.
From there, it’s all about frying in olive oil in a cast iron pan that’s bigger than most dinner plates. The old egg-wash-and-breadcrumb combo (mom likes the fine stuff in the cardboard can) does the trick. I like a little black pepper in the egg but not sure how mom feels about that. After frying, drain the eggplant on paper towels to help absorb some of the extra oil that it soaked up. This is super important: eggplant can act like a sponge and soak up whatever you put it in, especially oil.
Now, I prefer the Parm layered in a rectangular baking dish, like a 9 x 13. Put a little sauce on the bottom first, then a layer of eggplant, then freshly grated mozzarella cheese and a little grated Parm. Season with salt and pepper then add another layer of sauce. Repeat until you’re out of space or eggplant. It’s a nice idea to use block mozzarella grated in between the layers and then use fresh mozzarella on top for melting and browning. Then bake at 375˚ for about 45 minutes—you may need to broil the top for a minute or two to get the cheese bubbly and golden.
The big secret about this dish is to wait before serving, when it’s barely warm or even at room temp. The family’s favorite way to eat eggplant Parm, though, is to eat it ice cold right from the fridge. Wanna top that? Place the cold eggplant parm on some warm crusty bread, sandwich style or open-faced. Cold eggplant Parm is certainly on the top five most satisfying and comforting foods known to man, it’s a fact.
Salting and pressing the eggplant before dredging it in the breadcrumb mixture will both season it and help it achieve a silky, creamy texture when baked.
Ingredients
Kosher Salt
3 lb. Italian eggplants (about 2 large), peeled, sliced lengthwise ½” thick
2½ cups panko (Japanese breadcrumbs)
1 cup all-purpose flour
4 large eggs
1 cup extra-virgin olive oil, divided, plus more for foil
3 oz. Parmesan, finely grated (about 1½ cups)
½ up finely chopped basil
2 – 20-oz. jars Barilla® Vero Gusto Sicilian Herb sauce or my fav… Rao brand Arrabiata sauce – very peppery
1 lb. fresh mozzarella, thinly sliced
(Note I also like to use a few slices of provolone in addition to the other cheeses.)
Preparation
- Line a large rimmed baking sheet with paper towels and sprinkle with an even layer of salt. Top with a single layer of eggplant slices; season top of eggplant with salt. Top with a layer of paper towels and repeat process with more salt and remaining eggplant. Top with paper towels and place another rimmed baking sheet over; weigh down with a heavy pot or cast-iron skillet. Let eggplant sit until excess liquid is released, 45–60 minutes.
- Place racks in upper and lower thirds of oven; preheat to 350°. Place panko in a shallow bowl. Beat eggs to blend in another shallow bowl. Place flour in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around; shake off excess. Transfer to a clean rimmed baking sheet as you go.
- Heat ½ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden brown, 5–7 minutes. Transfer to paper towels and let drain. Repeat with remaining eggplant, adding ½ cup oil and wiping out skillet as needed.
- Toss Parmesan and basil in a medium bowl. Pour out any excess oil in skillet and wipe out, or use a shallow Dutch oven. Spread 1 cup Vero Gusto sauce over bottom of skillet. Top with a layer of eggplant slices (trim as needed to fit). Drizzle another 1 cup sauce over. Top with one-third of Parmesan mixture and one-third of mozzarella. Top with another layer of eggplant, followed by 1 cup sauce, then half of remaining Parmesan mixture and mozzarella. Repeat process with remaining eggplant, sauce, Parmesan mixture, and mozzarella. Tightly cover with lightly oiled foil and bake on a rimmed baking sheet on lower rack until eggplant is custardy, 45–55 minutes.
- Remove skillet from oven and heat broiler. Uncover eggplant parm and broil on upper rack until cheese is bubbling and browned in spots, about 4 minutes (broilers vary wildly, so start checking after 1 minute to be safe). Let rest 30 minutes before serving.
- Eggplant parm can be baked (don’t broil) 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges before broiling.
Recipe from Bon Appetite, Carla Lalli Music