Published with permission from LuxuryWeb Magazine
Barbara’s Eggplant Parmigiano (or Eggplant Parmesan) puts a delightful spin on the traditional Italian dish by blending classic flavors with a unique touch. This recipe can be made quickly using high-quality pre-made tomato or pizza sauce, or you can create your own from fresh tomatoes for an authentic taste.
This dish is a staple in our kitchen, often paired with garlic bread made from a stale baguette — a great way to avoid wasting good bread — and a generous glass of Chianti Classico or Amarone della Valpolicella.
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Ingredients:
- 2 medium-size Italian (globe) eggplants
- Flour for coating
- Extra Virgin Olive Oil or Canola Oil for frying
- 1 cup grated Parmesan cheese
- ½ brick of Galbani Whole Milk Classic melt Mozzarella Cheese (firm and melts to a toasty golden brown) or similar
- Pepper to taste
Ingredients for homemade tomato sauce:
- 1 lb. fresh, skinless tomatoes (Rutgers Heirloom Tomato preferred) or San Marzano-style canned tomatoes, crushed
- 1 medium white onion
- 2 to 4 large cloves of garlic (to taste)
- 8 sprigs of basil or flat-leaf parsley, chopped, stalks removed
- Crushed red pepper flakes (to taste)
- Additional flat-leaf parsley to sprinkle on top of the finished dish
- 2 tbsp. Extra Virgin Olive Oil for cooking
- Salt and pepper to taste
Method:
- Cut eggplants into rounds, about ¾ inch thick, and sprinkle with salt. Place on a dishtowel or double paper towels and let drain for about an hour.
- For homemade sauce, heat olive oil in a saucepan and cook onion until translucent, about 5-6 minutes. Add garlic and cook for another minute to release its aroma. Then add tomatoes, season with salt and pepper, and add basil or parsley. Sprinkle in a few crushed red pepper flakes for a kick. Simmer for about 30 minutes, adding water as necessary. Remove from heat to cool, then puree in a food processor or food mill to a smooth consistency.
- Meanwhile, pat eggplants dry with paper towels and lightly dredge in flour. Heat oil in a large frying pan over medium to high heat, taking care not to let the oil smoke. Add a single layer of floured eggplant at a time, cooking until golden brown on one side, then turning to repeat on the other side. Avoid overcooking. Transfer to a paper towel-lined plate to drain excess oil.
- Preheat oven to 350 degrees and spread a few spoonfuls of sauce into a wide, shallow baking pan. Cover the sauce with a layer of eggplant, sprinkle with grated Parmesan cheese, and add a thin layer of thinly sliced mozzarella. Repeat layers of sauce, eggplant, and Parmesan, ending with a layer of sauce, a generous coating of grated Parmesan, and topped with thin slices of mozzarella.
- Bake for 45 minutes or until the mozzarella is nicely browned on top. Garnish with fresh chopped parsley and serve piping hot.
If short on time, a high-quality commercial sauce such as Rao’s or Nanina’s can be used instead of homemade. Both are nearly as good as homemade and save valuable kitchen time.
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