It’s difficult to imagine a dish that rivals chicken parmesan in saucy, hearty excellence. This Eggplant Parmesan by Gabriele Corcos and Debi Mazar is such a dish. Thin, lightly fried slices of sweet, fruity eggplant are layered with a simple, pure tomato sauce, mozzarella, parmesan, and plenty of fresh basil. Don’t let the unpretentious ingredients list fool you – these simple layers are nothing short of exquisite. Although the eggplant is fried, there is none of the heaviness usually connected to fried foods. If you like eggplant, you are sure to relish this dish. If you feel indifferently towards it, chances are you won’t even notice it and will just basque in the heaven that accompanies a good sauce, cheese, and basil.
***Note that this recipe yields two 9 X 13 inch pans. When we toast up some breadsticks we only need one pan for our family of 6 so we halve the recipe.
Nothing beats a quick homemade tomato sauce. This one calls for sauteing red onion and garlic before adding canned tomatoes and basil.
No need for a messy, heavy egg and panko or breadcrumbs mixture for dredging here. Just a little flour to help crisp up that meaty eggplant a bit.
We do suggest using a deep-fry thermometer to gauge the temperature here (360 degrees). Your oil shouldn’t be sputtering like crazy and you want to avoid over-cooking your eggplant.
We suggest using a mandolin to get perfectly even 1/4-inch slices out of your eggplant. It will only take a minute to slice and you won’t have to worry about soggy or inconsistent slices.
Eggplant Parmesan is about delicate layer after layer of sweet and salty – not to mention cheesy – flavors.
Let your kids help you layer, brush and sprinkle. As you prepare and enjoy this Eggplant Parmesan with those you love, teach them a few things about some of the ingredients:
- Eggplant is a great source of copper – a mineral that helps keep your bones healthy.
- Basil gives your body vitamin K, which help your blood clot correctly so you don’t bleed too much.
- Red onions may help lower your chances of cold sores, thanks to their anti-bacterial properties.
You’ll need about 2 cups of fresh basil for this dish and you won’t want to skimp – there’s no substitute for that vibrant, licoricey element. If you have access to Trader Joe’s, we suggest grabbing a couple basil plants from them. Or a large container of basil leaves should do ya.
This really is a beautiful dish. That is not burnt matter around the edges but deep, purple eggplant skin:
Who knew an inconspicuous fruit could produce such an elegant, savory dish?
From: Gabriele Corcos and Debi Mazar’s Eggplant Parmesan
- 2 28-ounce cans whole peeled tomatoes (Pelati)
- ¼ cup extra-virgin olive oil
- ⅔ red onion, medium diced
- 6 cloves garlic, cut into chunks
- 2 pinches of red pepper flakes (optional)
- Kosher salt and freshly ground pepper
- ¼ cup torn fresh basil
- For the Eggplant:
- Canola oil, for frying
- 1 cup all-purpose flour
- Sea salt and freshly ground pepper
- 3 medium eggplants, cut into ¼-inch-thick slices
- ¾ pound part-skim mozzarella cheese, freshly shredded
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 1½ cups fresh basil leaves, plus more for garnish
- Extra-virgin olive oil, for drizzling
- Make the sauce: In a food processor or using an immersion blender, puree the tomatoes to a smooth, creamy consistency. (If you would like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
- *TAC note: We suggest that you begin heating the oil for frying the eggplant now (see step #4). It may take a while for the oil to come to temperature.
- In a large saucepan, heat the olive oil over medium-high heat until hot. Add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook for 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
- Add the tomatoes and season with kosher salt and pepper to taste. Reduce the heat to medium low and simmer for about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce. It has to be fluid, but it should not look overly wet. Add the torn basil and remove from the heat.
- Meanwhile, fry the eggplant: Preheat the oven to 400 degrees F. Pour 2 inches of canola oil into a large heavy-bottomed pot or high-sided skillet. Heat over high heat until a deep-fry thermometer reads 360 degrees F. (You can also test by adding a small piece of bread to the oil. If it fries and browns, the oil is ready.) In a shallow dish, whisk together the flour, 1 teaspoon sea salt and ¼ teaspoon pepper. Working in batches of approximately 8 slices each, dredge the eggplant slices in the flour mixture and add them to the hot oil. Fry for 1 to 2 minutes each, until browned. Using tongs, transfer the eggplant to a baking sheet lined with paper towels to let cool.
- In two 9-by-13-inch baking dishes, place 1 layer of eggplant slices. (*TAC note: Each of our layers of eggplant is about 3 X 4 slices. Your mozzarella will be divided into 4 and your basil by 3). Brush each with a thin layer of sauce, top with a layer of mozzarella, 2 tablespoons Parmigiano-Reggiano and a sprinkle of basil leaves. Repeat the layering two more times. Make a final layer of sauce, mozzarella and Parmigiano-Reggiano. Bake for 25 to 30 minutes, until bubbling and golden on top (*TAC note: we begin checking ours at 23 minutes and it is done). Garnish with a final sprinkling of basil (not included in the 1.5 cups) and Parmigiano-Reggiano and a small drizzle of olive oil.
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