Eggplant Parm
The ultimate crowd-pleaser.
Right up there with my meatballs, eggplant parmesan was one of the first dishes I mastered, and for good reason. I’ve never met someone who didn’t love it (including friends who “don’t like eggplant”), it’s perfect for serving a large group (including any vegetarians in your life!), and last but certainly not least— it’s even better leftover.
Like with all good things that aren’t broken and don’t need fixing, I’ve made very few changes to this recipe over the years. That said, here are some tips and tricks I’ve learned along the way:
Peel, liberally salt, and press your eggplant; these 3 steps are key for removing excess moisture, and reducing bitterness.
Keep your eggplant slices thin.
Don’t fry with olive oil—opt instead for oil with a higher smoke point, like grapeseed.
Play with a variety of cheeses, using lower-moisture ones between layers—like shredded mozzarella, provolone, Parmesan—and save the good, fresh mozzarella for on top.
I’ll admit, this one is a lot of work, but I promise you that it’s worth it entirely. Grab a sous chef (@Allie, I’m looking at you!), have fun, and mangia.
Let’s cook!
You’ll need:
~3 lb (about 3-4) Italian eggplants, on the wider side, and with unbruised skins
8 oz cremini mushrooms, sliced
1/2 c fresh basil leaves
1 small yellow onion, diced
5 cloves of garlic, thinly sliced
2 c dried breadcrumbs*
1 c all-purpose flour*
28 oz San Marzano tomatoes, pureed**
2 tbsp tomato paste
5 fresh eggs*
1 c Parmigiano Reggiano or Grana Padano, grated, plus more for serving*
12 oz ball of fresh mozzarella, preferably Maplebrook Farm
8 oz low-moisture mozzarella, shredded
8 oz Provolone, sliced
1/2 c good, dry wine (white or red)
1 tsp dried oregano
Grapeseed or avocado oil, for frying
EVOO, course salt, fresh ground pepper
Makes 6+ servings– and is fabulous leftover!
* Depending on the number of eggplant slices, you will likely need a little ‘refill’ on these dredging ingredients—be sure to have some extra on hand.
** If serving with pasta, 1.5–2x your sauce.
Steps:
Peel the eggplant, trim off the ends and cut into 1/4 inch slices. Line a baking sheet with paper towels, arrange a single layer of eggplant slices on top, and salt liberally— line more paper towels and repeat, until all eggplant is layered. Top with a final layer of PTs and several heavy objects (I use some cookbooks), and let compress for ~1 hour.
Meanwhile, make the sauce. Coat the bottom of a Dutch oven with a few swirls of EVOO, heat over medium. Add the sliced mushrooms, onion, a pinch of salt, and sauté for ~5 minutes until cooked down. Add garlic, cook for 1-2 min more.
Dollop tomato paste into the pan and cook for ~3-4 min, until deep and caramelized. Deglaze the pan with the wine, and add in the San Marzanos and basil. Bring to a boil before reducing to a gentle simmer.
Next, prepare for dredging. Arrange 3 shallow bowls—the first with flour, the second with eggs (whisked with a fork), and in the third a combination of the breadcrumbs, grated cheese, oregano, S&P.
In a large stainless or cast iron skillet, heat a shallow layer of grapeseed oil over medium-high heat. While the oil heats up, coat a batch of eggplant—first in flour, next in egg, and finally in the crumb mixture.
Only once the oil is hot, add a single layer of coated eggplant slices and fry for ~3 min per side, until golden and crispy. Repeat in batches, dredging more slices in between and draining the fried eggplant on paper towel, until all of the eggplant is fried. As needed, add more oil to the pan.
Preheat the oven to 400° F, and assemble the parm in a deep baking dish or casserole, layering as follows: sauce, fried eggplant, sliced provolone, shredded mozzarella. Repeat, about 4-5 layers. Pro tip: cutting some of the eggplant into halves allows you to more fully layer them in a rectangular pan!
On top, arrange thick slices of the fresh mozzarella and top with grated Parmigiano, torn basil and a good drizzle of EVOO. Bake in the center of the oven for 35-40 min, until bubbling and just starting to brown.
Allow to cool at least 10 min before serving. Serve with extra sauce and grated cheese on the side, and with pasta or fresh bread.