Eggplant Parmesan
The best eggplant parmesan recipes are extra kind to their namesake vegetable. Start by giving your eggplant an upfront spa treatment: sprinkle the cut pieces with a little salt and let them sit to sweat out the extra moisture and remove any bitter notes. This recipe calls for fresh breadcrumbs but regular dried or Japanese-style panko breadcrumbs – which are coarser – can be used instead. Take your time with frying the eggplant. Be sure to start with hot oil and wait to check on the pieces until they lift easily with a spatula. The homemade tomato sauce is incredibly easy. It only simmers for 10 minutes, so you can check on it while you pan fry the eggplant.
Equipment
- 2 Baking Sheets For salting eggplant and draining fried pieces.
- 1 Large Straight-Sided Skillet Essential for shallow frying the eggplant.
- 1 Deep-frying Thermometer Crucial for accurate oil temperature control.
- 1 Tongs For safe handling and turning of eggplant during frying.
- 1 Large Baking Dish For assembling and baking the gratin.
Ingredients
Main
- 2 medium eggplant about 2 1/4 pounds, cut into 1/2-inch-thick round slices
- Kosher salt as needed, plus 1 tablespoon
- 5 cups fresh breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- Vegetable oil for frying
- All-purpose flour for dredging
- 6 large eggs beaten
- 2 tablespoons whole milk
- Olive oil as needed
- 7 cups Quick Marinara Sauce recipe follows
- 2/3 cup grated Parmesan divided
- 1 pound fresh mozzarella thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion diced (about 1/3 cup)
- 5 cloves garlic chopped
- 7 cups whole peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
- 2 sprigs of fresh thyme
- 2 sprigs of fresh basil
- 1 tablespoon kosher salt
- Freshly ground black pepper
Instructions
- Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
- Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
- Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
- In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
- Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
- Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
Notes
The initial salting and thorough drying of the eggplant are critical steps to prevent a watery and bitter final dish. Don't rush this 'sweating' process. Maintaining the correct oil temperature (initial 400°F dropping to 375°F after adding eggplant) is paramount for achieving a golden, crispy crust without excessive oil absorption. Fry in small batches to avoid overcrowding and temperature drops. For a richer flavor, consider simmering the marinara sauce longer than 10 minutes or using a high-quality pre-made sauce. Ensure even distribution of sauce and cheese between layers for balanced flavor and texture. High-quality fresh mozzarella and good Parmesan make a significant difference.