Divine Eggplant Parmesan
Serves: 6-8 |
| Devine Eggplant Parmesan |
I planted one single eggplant “tree” this
summer – or at least it seems to be becoming a tree. I had no idea how large
the plant would become. But then you have to figure the weight of 2-4 eggplants
swinging off a single branch would have to produce a trunk of measurable size
to hold the eggplants up! Funny, I certainly did not think that one through
when I planted the little 3-inch seedling.
Now I have many eggplants and they are gorgeous – worthy of framing I
think. Gary suggests eating them instead – and he loves eggplant Parmesan. I
mean who wouldn’t? It even has vegetables and I can get kids to eat this
meal.
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| Eggplant on the "tree" |
On the other hand I hate soggy eggplant
Parmesan –you know, the ones that are just gooey and lumpy. The secret is to
oven bake the eggplant slices. Most
recipes call for the breaded eggplant slices to be pan-fried before being
sauced and baked. The problem is that even with shallow frying in hot oil and
usually in batches, it turns the eggplant soggy, even if salted and pressed
beforehand to rid it of water. But, if the eggplant Parmesan is oven-fried, it
can all be cooked at once and because I use only 6 Tb vegetable oil, the
eggplant stays light and crisp. Avoid using olive oil, as the flavor will
overwhelm the wonderful eggplant.
If you are not growing eggplants in
your garden, choose eggplants that are firm and heavy for their size. Their
skin should be smooth and shiny, and their color should be vivid. They should
be free of discoloration, scars, and bruises, which usually indicate that the
flesh beneath has become damaged and possibly decayed. Although they look
hardy, eggplants are actually very perishable and care should be taken in their
storage. They are sensitive to both heat and cold and should ideally be stored
at around 50 degrees Fahrenheit (10 degrees Celsius). Do not cut eggplant
before you store it as it perishes quickly once its skin has been punctured or
its inner flesh exposed. Place uncut and unwashed eggplant in a plastic bag and
store in the refrigerator crisper where it will keep for a few days. If it is
too large for the crisper, do not try to force it in; this will damage the skin
and cause the eggplant to spoil and decay.
 |
| The key ingredient! |
This meal can definitely take some
time to prepare but it is fun to make, healthy and saves for the next day
dinner or lunch or can freeze beautifully. For the tomato sauce, you can use my
quick one below or one of your favorites or store-bought brand.
- 2 globe eggplants (2 pounds), sliced into ¼ inch thick rounds
- Kosher salt
- 1 C all-purpose flour
- Freshly ground pepper
- 4 large eggs
- 3-4C plain dried breadcrumbs
- 1½ C (3 oz.) freshly grated Parmesan cheese (divided)
- 6 Tb vegetable oil
- 4 C tomato sauce (see below – divided use)
- 8 oz. shredded whole-milk mozzarella (divided)
- 8 fresh basil leaves, torn just before serving (optional)
Toss the ¼ inch eggplant slices from 2 pounds of eggplant with 2-3 tsp kosher salt and set individually
on top of several paper towels to drain for 40-60 minutes. Meanwhile, adjust
two oven racks to upper and lower-middle positions; place a rimmed baking sheet
on each rack, heat oven to 425 degree F. Yes, heat the baking sheet in your oven while it is warming!
 |
| Salted eggplant slices |
Combine 1 C all-purpose flour and 1
tsp pepper in a zip-lock bag. Beat 4
large eggs into a shallow dish. A
pie plate works well. Combine 4C dried
breadcrumbs, 1 C freshly grated Parmesan cheese, ¼ tsp salt and ½ tsp pepper
in a second shallow dish.
Prepare your tomato sauce – either
from recipe below, your own favorite made or store-bought.
Pat the eggplant slices dry after
40-60 minutes, turn over and blot other side thoroughly. It is important to get out as much liquid as
possible. Place the eggplant slices into zip-lock bag with flour, shake, remove
slices, shaking off excess and place in egg dish. Coat with egg mixture; allow
excess to drip off and place in breadcrumb mix. Coat both sides thoroughly,
pressing to adhere. Place on a wire rack while you do the same with all slices.
Remove the preheated baking sheets
from your oven; pour 3 Tb vegetable oil
onto each sheet, tilting to coat entire surface. Immediately add coated
eggplants to hot sheets and bake in oven until well browned, about 20 minutes.
Flip slices over, rotate baking sheets, and bake another 10 minutes.
 |
| Browned to perfection |
Spread 1 C tomato sauce over the bottom of a 9-inch by 13-inch baking
dish. Put half the eggplant slices over the tomato sauce. Put 1 C tomato sauce over eggplant and
sprinkle 1C (half) of shredded Mozzarella
cheese over. Place remaining eggplant in the dish and dot with another 1C tomato sauce, leaving the majority
of the eggplant exposed so that it will remain crisp. Sprinkle with ¼ C freshly
grated Parmesan cheese and the
remaining 1 C of mozzarella.
Place the dish in the lower middle
of the oven and bake until the cheese is bubbling and well browned, about 15
minutes. Sprinkle the optional basil over the top and cool 10 minutes before
serving. Pass the remaining 1 C tomato
sauce and ½ C Parmesan cheese separately for guests to add.
 |
| Ready to eat! |
Buon Appetito!
Larue
Quick Tomato Sauce
Makes 4
Cups
- 3Tb extra-virgin olive oil
- 6 garlic cloves, minced
- 1 (28 ounce) can crushed San Marzano tomatoes
- 1 (14.5 ounce) can diced San Marzano tomatoes
- 4 tsp minced fresh basil
- 4 tsp fresh oregano
- 1 pinch red pepper flakes
- Salt
- ½ tsp sugar
Heat olive oil in a saucepan. Add
garlic and sauté about 2 minutes until fragrant but not browned. Stir in
crushed and diced tomatoes with their juice. Add red pepper flakes and salt.
Bring to a simmer and cook until tomatoes break apart and sauce thickens, about
15-20 minutes, stirring occasionally. Add sugar, basil and oregano. Taste and
season with additional salt as needed.
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