Eggplant Parmesan

Ingredients

Equipment Needed

• •Large skillet (12-inch) for frying
• •9-by-13-inch baking dish
• •Wire cooling rack
• •Sheet pans for salting and draining

Instructions

1. 1

   Salt the eggplant

   Slice the eggplants into rounds about half an inch thick. Lay them in a single layer on sheet pans and sprinkle both sides generously with kosher salt. Let them sit for thirty to forty minutes. You will see beads of moisture rise to the surface. This draws out bitterness and excess water, which means better texture when you fry. Pat each slice very dry with paper towels.

   Do not skip this step. Unsalted eggplant holds water that will steam during frying and prevent a crisp crust.
2. 2

   Make the tomato sauce

   While the eggplant salts, crush the tomatoes by hand into a bowl, breaking them into rough pieces. Warm the olive oil in a wide pan over medium heat. Add the smashed garlic and cook until fragrant but not browned, about one minute. Add the tomatoes with their juices, a pinch of salt, and a few basil leaves. Simmer gently for twenty to twenty-five minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato taste softens. Remove the garlic and basil. Taste. Adjust salt.

   Good canned tomatoes are better than mediocre fresh ones. Look for San Marzanos packed in their own juice, not puree.
3. 3

   Set up the breading station

   Arrange three shallow bowls in a row. The first holds flour seasoned with salt and pepper. The second holds beaten eggs. The third holds breadcrumbs mixed with half the grated Parmigiano. This assembly line keeps your hands cleaner and the coating even.

4. 4

   Bread the eggplant

   Take each dried eggplant slice and dredge it in flour, shaking off excess. Dip into the egg, letting extra drip away. Press firmly into the breadcrumb mixture, coating both sides well. Lay breaded slices on a clean sheet pan. They can overlap slightly.

5. 5

   Fry until golden

   Heat about a quarter inch of olive oil in a large skillet over medium to medium-high heat. When the oil shimmers and a breadcrumb sizzles immediately upon contact, add eggplant slices in a single layer without crowding. Fry until deeply golden on the bottom, two to three minutes. Flip and repeat. The crust should be crisp and the eggplant tender when pierced with a knife. Transfer to a wire rack set over a sheet pan. Continue with remaining slices, adding oil as needed.

   Drain on a rack, not paper towels. Paper towels trap steam against the crust and make it soggy.
6. 6

   Assemble the layers

   Preheat your oven to 375 degrees. Spread a thin layer of tomato sauce across the bottom of a 9-by-13-inch baking dish. Arrange a layer of fried eggplant over the sauce, overlapping slightly if needed. Spoon more sauce over the eggplant. Scatter mozzarella slices and a few torn basil leaves. Repeat the layers: eggplant, sauce, mozzarella, basil. Finish with a final layer of sauce, the remaining mozzarella, and the rest of the Parmigiano.

7. 7

   Bake until bubbling

   Cover the dish loosely with foil and bake for twenty-five minutes. Remove the foil and bake another fifteen to twenty minutes until the cheese is golden and spotted brown in places, the sauce bubbling around the edges. The aroma will fill your kitchen.

8. 8

   Rest before serving

   Let the dish rest for ten to fifteen minutes before cutting. This is not optional. The layers need time to settle, the cheese to firm slightly, the juices to redistribute. Cut into squares and serve with fresh basil scattered over the top and perhaps a drizzle of good olive oil.

   Eggplant Parmesan often tastes better the next day, once the flavors have married. Reheat covered at 350 degrees until warmed through.

Chef Tips

• •Choose eggplants that are firm and heavy, with tight, shiny skin. Dull skin and light weight signal age and bitterness.
• •Fresh mozzarella packed in water has the best texture for melting. Drain it well and slice it thin so it melts evenly.
• •If you cannot find good fresh tomatoes, quality canned San Marzanos will serve you better than pale, mealy supermarket tomatoes any day.
• •A glass of Montepulciano or Nero d'Avola complements the richness without overwhelming the dish.

Advance Preparation

• •The tomato sauce can be made up to five days ahead and refrigerated, or frozen for three months.
• •Eggplant can be salted, breaded, and fried up to one day ahead. Store in a single layer, uncovered, in the refrigerator. The crust will soften slightly but will crisp again during baking.
• •The assembled dish can be refrigerated unbaked for up to 24 hours. Add ten minutes to the covered baking time if baking from cold.

Frequently Asked Questions

Nutrition Information

1 serving (about 500g)