Eggplant Parmesan

Yield: 6-8 servings

Time: 2-3 hour prep, 45 minute cook

Eggplant Parmesan, or parmigiana di melanzane, is a classic Italian dish, originating in Naples. Part of my family tree extends to Naples, so this is a dish I grew up eating all the time. My mom, being the ever-health-conscious woman she is, was always trying to find heart-healthy alternatives to the deep fried method many Italian-Americans use for their parmigiana. In this recipe, I use a light pan fry to give the eggplant just enough crispiness that it won’t go soggy in the oven. With just a little effort and some extra prep time, this parmigiana will melt in your mouth and have you licking the sauce off your plate.

Ingredients:

• 1 large eggplant

• 2 cups all-purpose flour

• Kosher salt

• 3-4 eggs

• Parmesan cheese

• Fresh parsley

• 2-3 cups panko bread crumbs

• Canola or frying oil

• 32 oz. tomato sauce (use whatever you got but my gravy works perfectly!)

• 8 oz. shredded low-moisture mozzarella

• 1 ball fresh mozzarella

• Butter for greasing

• Basil for garnish

Special Equipment:

• 9x13 baking dish

• Large, heavy bottomed skillet

Directions

Step One:

Peel eggplant and slice into very thin rounds, no more than 1/8 inch thick. Season each slice lightly with kosher salt. Place on a paper towel lined baking sheet and cover with one more layer of paper towel. Ideally, you want to refrigerate these overnight to remove all the excess moisture but 2-3 hours at room temp works just fine.

Step Two:

Pat eggplant dry. Add flour and kosher salt to taste to a gallon ziplock bag. Dredge eggplant in flower, shake off all excess, and return to baking sheet.

Step Three:

Heat about 1/2 inch of oil in a large skillet over low heat. You want just enough oil for it to come half way up the eggplant (not completely submerged).

In two flat bowls set up egg-wash and breadcrumbs- pie plates work great. To make egg-wash, whisk together 3–4 eggs with kosher salt and Parmesan to taste. Sprinkle in a tablespoon of roughly chopped parsley and mix.

Step Four:

Once oil is up to temp (test with end of a wooden spoon- it should bubble!), coat each slice of eggplant with egg wash then dredge in panko. Place directly into hot oil and fry until golden brown, 2-3 minutes on each side. Repeat with all remaining slices. Drain fried eggplant onto paper towels.

Note: Do not over crowd your pan when frying. If too crowded, moisture will not be able to escape and you’ll have soggy eggplant :(

Step Five:

Preheat oven to 350º.

Grease a 9x13 inch baking dish with butter. Spread a thin layer of tomato sauce on the bottom of the dish and begin building your layers : eggplant, sauce, shredded mozzarella, Parmesan. Repeat layers until you’ve used all of your eggplant and mozzarella.

Step Six:

For the top layer, we’ll create a nice crust using the fresh mozzarella. Cut fresh mozzarella into thin slices and place on top of a thick layer of sauce. Sprinkle with grated parm and cover with foil.

Bake 30-45 minutes or until sauce is bubbling and cheese has melted.

Step Seven:

Switch oven to broiler setting. Remove foil and broil top layer of cheese for 2-3 minutes or until lightly browned and caramelized.

Remove from oven and let parmigiana set for a least 30 minutes. Serve with fresh basil, Parmesan, and extra tomato sauce if you have it!