Rami's Recipe Book

Eggplant Parmesan

—

by

panda
in

Ingredients

Eggplant

  • 1.5 lbs eggplant, cut into 1/4″ slices
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1c AP flour
  • 4 eggs
  • 1.5c breadcrumbs
  • 1/4c parmesan
  • 8 oz shredded mozzarrella (~2c)

Sauce

  • 3 cans tomatoes (44 oz)
  • Olive Oil
  • 6-8 cloves garlic
  • 1/4 tsp red pepper flakes
  • Basil, roughly chopped

Instructions

Prepare the eggplant

  1. Lay down a long strip of doubled up paper towel.  Sprinkle salt on both sides of the eggplant slices, and place in a single layer on the towel.*
  2. Let the eggplant sit for 30-60 minutes to pull out moisture.  While you wait set up your breading station then start the sauce.
    1. Put the flour into a large zip lock bag,
    2. Beat the eggs in a bowl,
    3. On a plate, pie tin, wide Tupperware, etc. combine breadcrumbs and parmesan cheese.
    4. Adjust oven racks to top and bottom-middle.  Place two baking sheets in the oven to heat.  Preheat oven to 425
  3. After about 45 minutes you’ll see water start to bead up on the eggplant slices.  Using folded paper towels, press each slice to remove as much liquid as possible, then wipe off as much salt as possible.
  4. Toss the eggplant slices to coat. (Around 8-10 at a time).  Dip each slice in egg, then coat with breadcrumbs.  Place on a wire rack.*
  5. Oil a length of tin foil large enough to line the baking pan.  Transfer half the eggplant to the foil, then drop the foil in the baking pan.  (Take it out of the oven first.)  Repeat for the remaining eggplant.
  6. Bake for 20m, flipping after 10.  When eggplant is browned and crisp, remove from oven and assemble.

Prepare the sauce

  1. Process the tomatoes until almost smooth, 5-10s.
  2. Heat about 2tbsp olive oil in a heavy-bottomed saucepan over medium heat.
  3. Add the garlic and red pepper flakes.  Cook, stirring regularly, until fragrant, 2-3m.
  4. Add the tomatoes.  Bring to a boil then reduce heat to a simmer.
  5. Cook until eggplant is done, reducing the heat to low after 20m.*

Assemble

  1. Spread about a cup of tomato sauce on the bottom of a baking dish. (13×9 will allow 2 layers of eggplant)
  2. Layer in half the eggplant, sprinkle with half the mozzarella.  Another row with the remaining eggplant, then sauce, then remaining mozzarella.
  3. Bake at 425F until cheese is melted and starting to brown, about 12-15m.
  4. Cool for a few minutes, and sprinkle roughly chopped basil over the top to serve.
  5. ALTERNATIVE: Instead of layering in a baking dish, you can serve individually; Dollop sauce on the slices while still on the tray and sprinkle with cheese.  Return to oven and bake until cheese has melted.

Notes:

  • Be sure to use kosher salt.  The larger grains make it less likely to completely dissolve.
  • You will need two racks.  Alternatively, you can just place them on the oiled aluminum foil in the first place.
  • I don’t add salt to the sauce as there’s usually enough left on the eggplant to season the dish for me.  Salt to taste, however.