Eggplant Parmesan
Try this Eggplant Parmesan recipe, or contribute your own.
Try this Eggplant Parmesan recipe, or contribute your own.
- salt to taste
- 3 eggs
- salt and pepper to taste
- 1/4 cup olive oil
- 1/2 cup flour
- 1 cup white wine
- 1/4 cup balsamic vinegar
- 4 tbsp olive oil
- 2 shallots or 1/2 small vidalia onion, minced
- 1 tbsp fresh garlic minced
- 4 summer vine ripened tomatoes medium chopped
- 4-8 leaves fresh basil minced
- 1 tbsp fresh thyme minced
- 1 tbsp fresh oregano minced
- 2 small eggplants
- 3 cups bread crumbs
- 2 cups fresh mozzarella cheese
- 1/2 cup parmesan cheese grated (optional)
- Carbohydrate 99.827522509202 g
- Cholesterol 96.0110000023247 mg
- Fat 39.2872732761889 g
- Fiber 12.8497002341806 g
- Protein 45.1611225013024 g
- Saturated Fat 18.0891827898061 g
- Serving Size 1 1 Serving (727g)
- Sodium 2376.09264330257 mg
- Sugar 86.9778222750214 g
- Trans Fat 9.48437123612569 g
- Calories 931 calories
Step-by-step
- In 3-quart sauce pan, combine olive oil, onions and garlic.
- Cook on High (425 degrees) until onions and garlic are lightly browned.
- Add white wine, tomatoes, vinegar, herbs, salt and pepper and simmer sauce for about 15 minutes.
- Keep sauce warm on Medium-Low (175 degrees) while you prepare eggplant.
- Slice eggplant into 1/2-inch thick slices.
- Lightly season eggplant with salt; rest in refrigerator for 30 minutes.
- Rinse salt off eggplant and pat dry.
- In small bowl, beat eggs.
- In separate bowl, toss olive oil in bread crumbs.
- Dredge eggplant in flour, then eggs, and finally bread crumbs. Be sure slices are completely coated in bread crumbs.
- Place slices on 3-inch rack and bake at 400 degrees for 15 minutes, flipping halfway through.
- Once there is 1-2 minutes left in cooking process, pause Oven and add cheese to each eggplant slice and finish cooking.
- Pour prepared sauce onto platter and top with eggplant slices.
My Love Affair with Eggplant Parmesan
There's something undeniably comforting about a plate of steaming hot Eggplant Parmesan. The crispy, golden-brown eggplant, the rich, tangy tomato sauce, the melty mozzarella...it's a symphony of flavors and textures that always hits the spot. As a busy working mom, I don't always have time for elaborate cooking projects, but this recipe is a lifesaver. It's surprisingly easy to make, even on a weeknight, and the results are always impressive. My family absolutely devours this dish, and it's become a regular fixture in our dinner rotation.
I remember the first time I tasted Eggplant Parmesan. I was a young girl, visiting my Aunt in Italy. She made this massive platter, enough to feed an army, and it tasted like pure sunshine. The aroma alone filled the whole house. We all gathered around the table, family and friends, sharing stories and laughter as we devoured this incredible dish. The experience wasn't just about the food; it was about the connection, the love, the warmth that emanated from the kitchen. Now that I make it for my own family, I try to recreate that same magical atmosphere. It's not just a meal; it's a moment of togetherness, a chance to slow down and appreciate the simple joys of life.
What makes this Eggplant Parmesan recipe special?
First, it's all about the eggplant. I always prefer using fresh, summer eggplant. They have a more delicate flavor and a tender texture. I also take the time to salt the eggplant slices and let them sit for a bit. This helps to draw out some of the moisture, resulting in crispier eggplant slices. Trust me, it's worth the extra step!
The sauce is another key element. I prefer using fresh, vine-ripened tomatoes whenever possible. They add a depth of flavor that you just can't get from canned tomatoes. And I love using a combination of herbs – basil, thyme, and oregano – to create a truly aromatic and flavorful sauce. The careful balancing of acidity from vinegar and sweetness from the tomatoes with the fragrant herbs gives a lovely complexity to the sauce.
Tips for Eggplant Parmesan Success:
- Don't skip the salting step! It's essential for getting crispy eggplant.
- Use high-quality ingredients. The better your ingredients, the better your dish will taste.
- Don't overcrowd the baking pan. This will ensure that the eggplant slices cook evenly.
- Let the sauce simmer for at least 15 minutes. This allows the flavors to meld together.
- Serve it immediately. Eggplant Parmesan is best enjoyed fresh out of the oven.
Beyond just a recipe, Eggplant Parmesan is a story. It's a story of family, tradition, and the simple pleasure of sharing a delicious meal with loved ones. Every bite transports me back to that Italian kitchen, filled with warmth and laughter. And that, my friends, is what makes it so special.
This recipe is more than just a meal; it's an experience. It's a chance to create memories and share a taste of something truly special. So, gather your family, roll up your sleeves, and get ready to make some magic in your own kitchen. You won't regret it.
