Dinner Tonight: Eggplant Parmesan
The last time I had this dish I was still in college, and all was not well. I wondered how it was possible for one vegetable to soak up that much grease. It was like fat sponge. I stayed away from the dish until this week when I was suddenly struck by a need to get this classic right. I eat a lot of eggplant, but most of it is roasted or cooked in liquid, where it can absorb all the goodness it wants. But with some leftover mozzarella and tomato sauce from making pizza the night before, I had everything ready to go.
I figured the reason it tasted so fatty before was not that it was fried, but that it was fried poorly. I found this Gourmet recipe that salts the eggplant to get rid of extra moisture, and then coats it in flour, egg, and Panko. When pan fried over medium-high heat, the crust turns a beautiful golden brown, and perfectly protects the eggplant. Panko, those amazing Japanese bread crumbs, provide a crunchier exterior than regular bread crumbs, and make for a perfect contrast to the succulent eggplant. And I mean that. I've never had eggplant taste like this. There is no need to spring for a meat. This classic dish is perfect without any meat at all.
Eggplant Parmesan
- serves 2 to 3 -
Ingredients
1 large eggplant
1/4 cup olive oil
2 cloves garlic, minced
1 can (28 ounces) whole tomatoes
Salt and pepper
Pinch red pepper flakes
1/2 cup flour
2 large eggs
1 1/4 cups panko breadcrumbs
1/2 cup canola oil
1/4 cup grated Parmesan
1/3 pound fresh mozzarella, thinly sliced
Procedure
1. Slice the eggplant crosswise into 1/2 inch rounds. Toss the eggplant with a 1 teaspoon salt. Set in a colander and let it drain for half an hour.
2. While the eggplant is draining, pour the olive oil into a sauce pan over medium heat. Add the garlic and cook for a minute until fragrant. Dump in the tomatoes with their juice and break them up with a wooden spoon. Season with salt and pepper, and add a pinch of red pepper flakes. Cook for 30 minutes, until thickened.
3. Dry the eggplant slices. Dump the flour into one bowl. Crack the eggs and beat together in a second bowl. In a third bowl, mix together the panko, Parmesan, and a pinch of salt. Dredge the eggplant slices first through the flour, shaking off the excess. Dip eggplant in the egg and then in the panko. Set aside on a wire rack.
4. Pour the canola oil into a large skillet set over medium-high heat. Cook the eggplant slices in batches, about 2 to 3 minutes a side. Set aside to drain.
5. Meanwhile, preheat the oven to 375°F. Spread 1/2 of the tomato sauce in a baking dish. Top with the eggplant slices. Spoon the rest of the sauce on the eggplant slices, and sprinkle with Parmesan. Set the mozzarella slices on top of the eggplant. Place the baking dish in the oven. Cook for 20 minutes or until the cheese bubbling and golden brown.
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17 Comments:
Ive actually used this recipe before, phenomenal dish. Its amazing how much a little salt can do for eggplant, the drained veggie has a more solid texture that doesnt get soggy.
Brian
www.discovertaste.blogspot.com
TheUE at 4:28PM on 02/02/09
I've made eggplant Parmesan a few times and this looks like a good recipe.
I usually bake the eggplant with olive oil instead of frying.
saraann at 4:36PM on 02/02/09
I hate eggplant but my wife loves it. She says I'm not supposed to leave the skin on. I've seen recipes that mention removing it and others like this one don't. Is there a right or wrong about that?
swibirun at 5:02PM on 02/02/09
swibirun: It depends on the recipe. I'm odd and like the taste, or at least the contrasting texture of the skin. It certainly helps this dish stay together.
Nick Kindelsperger at 5:05PM on 02/02/09
According to the Frugal Gourmet, there is a saying in the Middle East that it is a rich man who can afford enough oil to soak eggplant.
/Eggplant is an oil SPONGE!
Mooner at 8:19PM on 02/02/09
I find traditional eggplant parm too heavy, so I usually forgo the breading and use roasted slices. Even my uber-traditional dad loves it this way.
piccola at 9:23PM on 02/02/09
We always salt the eggplant but not to get rid of the moisture but to bleed it. It can be bitter if you do not bleed it. Eggplant is a nightshade genus of plant and that is why it can be a bit bitter. Just remember that if you salt it to bleed it not to resalt it again.
Gourmet is passing off everything old as new again in the italian food edition. I so enjoyed when they make what I have been cooking forever sexy. I leave the skin on it is not bad for you.
JerzeeTomato at 2:28AM on 02/03/09
If I'm using the a large purple eggplant, I often salt it and leave it overnight to drain, then rinse, pat dry and cook as directed. I also love the panko breadcrumbs (but not the ones with Italian flavoring that are out now). If I am lucky enough to find Japanese eggplants that are much thinner with a pale purple skin, they need very little, if any, draining because they aren't as bitter. I did know one farmer in NJ whose eggplants looked like any other, but his weren't bitter at all. He sold to restaurants and woudn't divulge his secret. Anyway, eggplant parm is an all-time favorite. If your eggplant and sauce are already hot, you only need to bake or broil for a few minutes to melt the cheese. Keeps the eggplant crispier.
PerkyMac at 10:49AM on 02/03/09
Is there a reason to use whole tomatoes and break them up, as opposed to using chopped tomatoes? I like the petite chopped tomatoes, but maybe they have too much juice for this recipe? My lazy side decided when they started marketing the chopped tomato that there would never again be a need to buy the whole ones and flail away at them with a wooden spoon, and hack and discard the tough stem ends, scratching my non-stick in the process.
lambowner at 10:50AM on 02/03/09
@lambowner ~ I recently found my absolute favorite canned tomato. It's Furmano's Chunky Crushed. They make all the others, too (whole, diced, etc.), but the chunky crushed has the best of all worlds and the best flavor of any canned tomato I've ever tasted. I just checked (boy, did I stock up) and they're canned in Northumberland, PA so they might be regional, I really don't know. The label is yellow and if you see them, give them a try. I will never buy another.
PerkyMac at 11:14AM on 02/03/09
I always loved eggplant Parmesan but I hate when it's greasy too! Great recipe, thanks.
Hillary
Chew on That
Chew on That at 12:17PM on 02/03/09
I go the panko route when I bread my eggplant too but then it morphs in to Eggplant Parm PIZZA! With fresh buffalo mozzzzz... so good.
GretchinF at 1:15PM on 02/03/09
This sounds great. The BEST eggplant parm I've ever had was a really similar-sounding recipe except they used the long, thin Japanese eggplants so instead of big slices, they were like little coins. And they served it over some garlicky sauteed spinach. Mmmmmm. And eggplant parm pizza is SO GOOD.
dirtyrobot at 4:03PM on 02/03/09
@dirtyrobot ~ I cut my eggplant lengthwise for nice long pieces about 1/4" thick (I remove the center skin first on what would be the first and last slices).
PerkyMac at 4:25PM on 02/03/09
It is far easier to saute big lengthwise slices than little round cuts. I have been doing that for decades. Easier to trim to fit your dish too.
JerzeeTomato at 1:19AM on 02/04/09
We are sympatico Jerz! I also cut them that way (but thinner) to grill (w/garlic olive oil), then roll up with fresh mozzarella or feta or whatever cheese I want, tomato or sun-dried tomato, and basil. Great summer appetizer or side dish.
PerkyMac at 10:24AM on 02/04/09
I made this a couple of nights ago, but because I was really busy I just made the eggplant as instructed (salted it, drained it, breaded and fried it) and put half a jar of spicy tomato basil sauce on the bottom of my casserole dish, the eggplant on top, provolone slices on top of that, and the rest of the jar of sauce. I baked it as instructed for 20 mins., and voila! For a quick weeknight dinner, it was brilliant. The eggplant was crispy and flavorful, I'll make this again and again.
LizLemon at 10:56PM on 08/25/09