
The perfect Eggplant Parmesan boasts of perfectly cooked eggplant slices perfectly layered with the perfect amounts of mozzarella, Parmesan, basil, and tomato sauce….the ultimate comfort food of Italian cuisine…wonderfully cheesy and tomato-y without weighing you down with too much water or oil.
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Ingredients
2 large eggplants
1tsp salt
1/4C olive oil
1tsp minced garlic
28oz diced tomatoes
1-1/4C grated Parmesan cheese
1½C flour
4 eggs
1-1/2# mozzarella
1 large red onion, chopped
½tsp crushed red pepper flakes
¼C finely chopped basil leaves
3C panko breadcrumbs
1 tsp pepper
1Tbsp Italian seasoning
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Prep Work
Preheat oven to 425°F. Prepare two baking sheets with parchment paper. Set aside.
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Getting Started
Heat 1Tbsp olive oil in a saucepan on medium heat.
Add the minced garlic, basil, tomatoes, salt, and pepper.
Simmer for 15 minutes,.
Remove from heat.
Cut the eggplant into 1/4″ to 1/2″ thick rounds.
Before you actually start making your Eggplant Parmesan, you need to take the time to sprinkle the eggplants with lots of salt. Salting the eggplant has three purposes…
- giving the eggplant less of a bitter taste
- giving the eggplant a creamy texture when baked
- helping your Eggplant Parmesan turn out crispy instead of soggy
- pulling moisture out the eggplant so that the breadcrumbs stay on
Place the eggplant on a few sheets of paper towel and wait an hour.
As you are waiting, you will start to see little beads of sweat form on the outside of the eggplant. This shows that the salt is actually doing its job of pulling most of the moisture out of the eggplant.
After an hour, pat the eggplant dry with paper towel and brush off the excess salt.
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Cooking the Eggplant
Mist the tops of the eggplant with some olive oil or cooking spray.
Place eggplant slices in the oven. Cook 20 minutes at 425°F, turning the slices over at the half-way point…until nicely browned.
Remove from oven.
Let cool to touch.
Once baked or fried, lay the cooked, lay the slices on wire cooling racks. This will keep your eggplant from getting as soggy.
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Breading the Eggplant
Set up three bowls===one for the flour, another one for the egg, and a third one for the breadcrumb mixture.
Pour flour into the first bowl.
Whisk the eggs until smooth. Place in the second bowl.
Stir together the breadcrumbs, Italian seasoning, 1tsp salt, and Parmesan cheese in the third bowl.
Let the bowls sit out while you are waiting for your eggplant to absorb the salt.
Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.
Set on a parchment-covered baking sheet.
Repeat with the remaining eggplant slices.
More information about the breading process can be found in my previous post…Dreading the Breading.
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Layering the Dish
Spread 1/2 cup of the tomato sauce over the bottom of a 9×13 pan.
Place a third of the eggplant rounds in a single layer over the sauce on the bottom of the pan.
Repeat this process three times…kinda like making lasagna.
Sprinkle the top of the dish with the cheese.
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Baking the Dish
Cover with foil.
Bake on a rimmed baking sheet for about twenty minutes…until the cheese is bubbly and brown on top.
Remove from oven.
Let sit for 10 minutes before serving.
Serve hot, topped with more chopped fresh basil.