Eggplant Parmesan is a classic Italian dish that showcases the delicious and rich flavors of eggplant. Though the eggplant loses some of its original identity in this dish, it becomes a hearty and flavorful meal reminiscent of lasagna. With layers of tender eggplant slices, tangy tomato sauce, and a blend of cheeses, this dish is sure to please the palate and leave you craving more. Enjoy it hot or at room temperature for a satisfying dining experience.
Makes: 6 servings
Time: About 1 hour (without salting)
INGREDIENTS:
- 2 medium to large eggplant (approximately 2 to 3 pounds total)
- Salt
- Extra virgin olive oil, as needed
- All-purpose flour for dredging
- Freshly ground black pepper
- 2 cups Fast Tomato Sauce
- 8 ounces mozzarella cheese, grated (about 2 cups) – optional
- 1 cup freshly grated Parmesan cheese, plus more if omitting mozzarella
- About 30 fresh basil leaves
INSTRUCTIONS:
- If the eggplant skin is thick or the eggplant is not perfectly firm, peel the skin. Cut the eggplant into 1/2-inch-thick slices. If time allows, you can salt the eggplant slices.
- Preheat the oven to 350°F (175°C). In a large skillet over medium heat, add about 3 tablespoons of olive oil. Once the oil is hot (a pinch of flour will sizzle), dredge each eggplant slice in flour, shaking off the excess. Cook the slices in the pan, ensuring not to overcrowd them; cook in batches if necessary. Cook each side for 3 to 4 minutes or until nicely browned, then drain them on paper towels. Season with pepper as they cook and add salt if you didn’t salt the eggplant earlier. Add more oil to the skillet as needed.
- Lightly oil a baking dish, then spoon a small amount of tomato sauce into it. Place a layer of eggplant slices, followed by a thin layer of mozzarella and Parmesan cheese, and a few basil leaves. Repeat the layering process until all the ingredients are used, reserving some basil for garnish. End with a sprinkling of Parmesan cheese on top.
- Bake the dish in the preheated oven until it becomes bubbling hot, typically taking 20 to 30 minutes. Mince the remaining basil and sprinkle it over the top. Serve the Eggplant Parmesan hot or at room temperature for a delightful dining experience.
VARIATION:
Eggplant Layered with Vegetables:
For an Eastern European-inspired twist, follow Steps 1 and 2 of the main recipe.
- After removing the eggplant from the oil, sauté diced carrot, diced red bell peppers, peeled garlic cloves, chopped celery stalks, and diced onion in the same skillet until fairly soft, approximately 10 minutes.
- In Step 3, omit the cheese and basil. Instead, layer the cooked vegetables and a liberal amount of chopped parsley with the eggplant and tomato sauce. Bake the dish as directed for a delightful variation with added vegetables.
Eggplant Parmesan is a timeless and comforting dish that brings out the best of eggplant’s flavors. With its layers of tender eggplant, zesty tomato sauce, and delectable cheeses, it’s a crowd-pleaser that never disappoints. The aroma of bubbling hot Eggplant Parmesan wafting through the air is enough to make anyone’s mouth water in anticipation.
Whether you’re serving it as a hearty main course for a family dinner or as a delightful side dish for a gathering with friends, this recipe is sure to be a hit. The optional variation of Eggplant Layered with Vegetables offers a unique twist, infusing the dish with the warmth and charm of Eastern European cuisine.
So, roll up your sleeves, gather your ingredients, and savor the joy of creating this Italian classic in your own kitchen. The time and effort you put into preparing Eggplant Parmesan will be rewarded with a gratifying and flavorsome meal that will have everyone coming back for seconds. Enjoy this culinary delight, and share the goodness with your loved ones as you create lasting memories around the dinner table.
