I absolutely love eggplant parmigiana,
it’s just….it’s so good, that is, only if it’s made well. I find that it is
easy to make a bad eggplant parmigiana, it can be too salty and the eggplant
can get so mushy, you don’t even have a clear sense of what you’re really
eating. There has to be a perfect balance, not too mushy, not too crispy, not
so much sauce that it’s drowning in it and not so much cheese that it’s
overpowering. It’s all about balance. I find that my recipe is just right. If
you like more cheese and sauce, by all means, add it!! You should make it the
way you like it!! But, I promise you, if you try my version, you’ll never go
back to the over-sauced, over-cheesed version!!
Eggplant
Parmigiana
1 very large
eggplant
1 cup of flour
(you may need to eyeball it just to be safe)
1 tsp. salt
1 tsp. pepper
2 eggs, beaten
10 ounces
tomato sauce (recipe below)
3 ounces
mozzarella
3 ounces
parmigiana
2 tbsp. olive
oil
Tomato Sauce
2 tbsp. olive
oil
1 tsp. salt
1 tsp. pepper
2 cloves of
chopped garlic
1 tbsp. onion
powder
2 cups chopped
tomato (I always use San Marzano)
Handful of
fresh basil
For the
tomato sauce:
Heat a small
pot over medium heat and add 2 tbsp. olive oil, salt, pepper and chopped
garlic. Allow the garlic to roast a little, around 6 minutes. Add the onion
powder and mix. Add the chopped tomatoes and cook for around 10 minutes. Add a
handful of chopped basil and turn the heat to low and cook for another 25
minutes. In the meantime, you can begin the eggplant preparation…
For the
eggplant:
Prepare a deep
pan with 4 tbsp. olive oil and put over medium heat. Clean the eggplant and cut
into very thin slices. Add flour to a flat, shallow bowl and add salt and
pepper. Dip the slices in a little flour and then the beaten eggs. Fry in the
hot oil for around 3 minutes each side; be careful that they don’t burn. When
they look done, drain and dry on a wire rack. Finish frying all of the
eggplant.
Get out a
casserole or lasagna dish and pour a thin layer of tomato sauce on the bottom
of the dish. Then, add a layer of eggplant slices. Sprinkle a little parmigiana
on top, pour a little more sauce, a little parmgiana and another layer of
eggplant, and continue in this order until you’re finished with all of the ingredients,
but the layer has to be of the eggplant!! Top the final layer with tomato
sauce, a sprinkle of parmigiana and the mozzarella. Bake in the oven at 350
degrees until the top has become a beautiful golden brown. When it appears to
be done, take it out and let it cool and set for at least 20 minutes. Slice and
serve immediately! Buon Appetito!!
Your dish is one of my favorites. So many people cook their eggplant dipped in breadcrumbs but I much prefer your version.
ReplyDeleteI love Eggplant Parmigiana. I'll have to try your recipe the next time I make it. It looks delicious.
ReplyDeleteThank you for sharing it during Our Little Family Adventure's Friday Facebook Community Party. I hope you'll join us each Friday. I've loved the recipes you've brought the last few weeks.
Take care, Nicky
I, too, love Eggplant Parmigiana!! But after dredging in flour and seasonings, I bake the eggplant in a 350 deg oven instead of frying...saves even more calories and is simply delicious...
ReplyDeleteI sometimes bake it as well, but there are those times when I just need it fried!!! But I agree, when I do bake it, it's really delicious!
Delete