Slingerland - Posted - 03/27/2011:  12:01:18

Today my wife requested her favorite meal, the eggplant parmigiana I make. I wrote this recipe for a novice cook friend of mine several years ago, so it is
written from that perspective.

This is the closest to my Sicilian Grandmother's eggplant I have ever tasted. I used to order eggplant parmigiana at Italian restaurants with much disappointment. I assure you that the "recipe" will be quite delicious, I think my grandmother would like mine!

I've separated the recipe into three parts. Parts one and two should be timed out together, to make it easier for you.


Eggplant Parmigiana


The Eggplant:

Ingredients:
• 3-4 medium eggplants (Not too fat, they are too seedy)
• All purpose flour
• Breadcrumbs
• 6 eggs (approximately)
• Milk
• Salt/pepper
• Olive oil

Directions:
1. Peel and slice eggplant ¼ inch thick
2. Salt the eggplant and place on large plate, cover with paper towel, and layer the eggplant with a paper towel in between each layer. This removes moisture from the eggplant. Don’t skip this!
3. Place large plate on top of stack and place heavy object on top of that. Let sit 1/2 hour.
4. In three separate bowls add 2 cups flour, 2 cups breadcrumbs, and eggs scrambled with a splash of milk.
5. Remove eggplant from tower and dredge in flour, followed by the eggs, followed by the breadcrumbs (seasoned with salt/pepper).
6. In a large skillet with plenty of olive oil heated on medium high, cook the eggplant on both sides until golden brown.
7. Continue this process for all of the eggplant adding more flour, breadcrumbs, eggs, olive oil, and salt/pepper as needed.


Basic tomato sauce:

Ingredients:
• 2-28 oz. cans crushed tomatoes (No salt added)
• Water
• 2 large onions medium diced
• 8 cloves minced
• 1 tsp. red crushed pepper
• Salt/pepper to taste
• Extra Virgin Olive Oil

Directions:
1. In a large pot, add 2 tbsp. olive oil and onion.
2. Sweat the onions on medium high heat for 5 minutes.
3. Add garlic and cook until onions are translucent. (Don’t let the garlic burn!!!).
5. Add the 2 cans of crushed tomatoes along with 2 cans water. (This is approximate depending on tomatoes and preferences.)
6. Add red crushed pepper, salt, and pepper (a bit of sugar/honey if necessary). The spices/salt really depend on you and the tomatoes.
7. Cook on medium low for 45 minutes uncovered.
8. Add more water if needed.
9. Adjust spices! Make it taste good.
10. This makes a lot. Enough for eggplant and pasta, then some.


The Eggplant Parmigiana:

Ingredients:
• 1 recipe “The Eggplant”
• 1 recipe “Tomato Sauce”
• 1 lb mozzarella
• ½ cup Pecorino Romano
• Cooking spray/olive oil

Directions:
1. Preheat oven to 375 degrees.
2. Grease 9x13 pan with cooking spray or olive oil.
3. Layer the prepared eggplant in a single layer on bottom of pan.
4. Place a light layer of sauce on top of eggplant.
5. Place a light amount of Parmigiano on sauce.
6. Follow with even layer of mozzarella. (Don’t over do the cheese, remember there are several layers.)
7. Repeat steps 3-6 until you run out of eggplant or room.
8. Cover with foil and bake for 35 minutes.
9. Remove foil and bake until golden brown.
10. Let sit at least 10 minutes before cutting.
11. Serve with pasta and remaining tomato sauce.
12. Enjoy.

Edited by - Slingerland on 03/27/2011 12:50:23

ncmedic - Posted - 03/27/2011:  12:50:10

That looks delicious

Brian T - Posted - 03/27/2011:  12:59:09

Thanks, I will do this.

bubbalouie - Posted - 03/27/2011:  14:11:12

I checked this post before you put up the pic & thought "You know that sounds good enough for me to try eggplant.".
Now I see what it looks like in all its cheesy goodness & I'm in buddy!.
I think they look cool & everything & I like the shiny skin & color & always thought of them like zucchini. You have to put food on them to make them edible.Ha!Ha!.
Anyway I'm saving this one!. Thanks for the recipe !.

Slingerland - Posted - 03/27/2011:  14:27:26

Thanks for the nice comments.

Remember to avoid the really hugely fat eggplants, it won't turn out as good. Peeling the egglant is absolutely necessary- the skin is bitter to me and I don't like the texture (for this appilcation). Allowing the excess moisture to be sucked out during the salting/pressing is essential too.

I fry the eggplant on an electric griddle, which saves a lot of time. Don't worry about using ultra high quality olive oil for this, most of the delicate flavors of the expensive stuff will be cooked out/overpowered. If you want to use "pure", that's fine too.

BConk - Posted - 03/27/2011:  17:11:35

That sure looks good!

I love eggplant and you're right - the smaller ones are best. Not only are they less seedy, but they're also much less bitter. Nice fresh ones with firm skin and bright green caps....nothing finer.

As much as I love eggplant, and as many memorable meals as I've made when I was younger with an almost identical recipe to yours, I just can't take too much fried food anymore. Eggplant especially can soak up a LOT of oil.

For those watching their fat intake, you can slice the eggplant thin, do the eggwash and breadcrumbs, then lay them out on a black baking sheet, spray them with an olive oil spritzer and bake them til browned on one side, flip them, spritz them again and bake til brown.

Layered in a casserole with the sauce and cheese - it comes out very good - with much less fat.

bubbalouie - Posted - 03/27/2011:  18:22:24

I had a Thanksgiving dinner & a guy had a three foot zucchini.I wasn't sure if I was to cook it or hollow it out make a canoe out of it.
I'll eat all kinds of gourds & pumpkins roasted with maple syrup.
Slingerland do you deliver?.

Slingerland - Posted - 03/27/2011:  19:11:10

It is tempting, I could use a trip to your neck of the woods.