Eggplant Parmesan
Weekend recipes If you are using thin skinned baby eggplants there is no need to peel them. However, I recommend peeling larger varieties. I used home-grown eggplants from our garden, but decided to peel them - purely for the benefit of getting my children to try this dish. I thought the purple skins might tip them off to the fact that they were indeed eating a vegetable.
Weekend recipes If you are using thin skinned baby eggplants there is no need to peel them. However, I recommend peeling larger varieties. I used home-grown eggplants from our garden, but decided to peel them - purely for the benefit of getting my children to try this dish. I thought the purple skins might tip them off to the fact that they were indeed eating a vegetable.
- Carbohydrate 16.8599368497575 g
- Cholesterol 276.9310844 mg
- Fat 23.4577634701868 g
- Fiber 6.98998289746906 g
- Protein 34.35292934323 g
- Saturated Fat 12.5164678664505 g
- Serving Size 1 1 Serving (419g)
- Sodium 795.995628748757 mg
- Sugar 9.86995395228844 g
- Trans Fat 1.9449056623528 g
- Calories 408 calories
Step-by-step
- Remove the stems from the eggplant and slice into thin rounds, about 1/4" thick. Note: if you're using small eggplants, as I did - you will need to slice the fattest parts into rounds and the thinner sections lengthwise. This makes the size of the eggplant slices more uniform and the frying process less arduous.
- Line the inside of a colander with one layer of sliced eggplant and sprinkle with kosher salt. Lay the next layer on top of the first and sprinkle with more salt. Continue this process until all the eggplant is salted. Prop the colander over a bowl and let drain for at least 30 minutes. Pat the eggplant dry before proceeding. If you go a little overboard with the salt, you can also rinse the salt off and pat dry.
- Pour enough oil in a large skillet to fill to a depth of 1". Heat the oil over medium-high heat. Place the flour and eggs in separate shallow bowls, or plates. Coat a piece of eggplant in egg, allow the excess to drip off, then coat in the flour. Continue this process, cooking the eggplant in batches, about 2-3 minutes per side, or until golden brown. Transfer to a paper towel lined platter.
- Heat the olive oil and chopped tomatoes in a separate skillet over medium heat. Simmer, stirring occasionally, until the sauce is reduced by half.
- Preheat the oven to 400 degrees. Grease a baking dish, or pie plate with butter. Line the bottom of the dish with a single layer of eggplant slices. Spread some of the cooked tomato over the eggplant, followed by a layer of mozzarella and a bit of the basil. Repeat the process, ending with a layer of eggplant. Sprinkle the Parmesan over the top, cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
My Eggplant Parmesan Adventure
As a busy working mom, finding time to cook delicious, wholesome meals can feel like a monumental task. Weekends are my sanctuary, a time to experiment in the kitchen and create dishes that not only taste amazing but also bring my family together. This past weekend, I decided to tackle a classic Italian comfort food: Eggplant Parmesan. While I love the idea of a rich, flavorful meal, I often find myself intimidated by recipes that seem overly complicated or time-consuming. This version, however, struck a perfect balance between indulgence and practicality. The result? A truly satisfying dish that was surprisingly simple to prepare.
The key to a successful Eggplant Parmesan, I discovered, lies in the preparation of the eggplant. I used homegrown eggplants from my garden, plump and vibrant. To ensure my picky eaters would even try it, I peeled the skin - a small sacrifice for the sake of family harmony. The salting process, while essential for drawing out excess moisture, can be slightly tedious. But it's a crucial step, ensuring that the eggplant slices crisp up beautifully during frying, rather than turning into soggy, sad disks.
The frying process is where things get a little more involved, but manageable. Working in batches to avoid overcrowding the pan is key to achieving perfectly golden-brown eggplant slices. And let's be honest, the aroma of frying eggplant is utterly irresistible. It's that simple, yet satisfying act of home cooking that makes the whole experience worthwhile.
Building the layers in the baking dish is the most fun part. The combination of creamy mozzarella, vibrant basil, and tangy tomato sauce, all nestled between layers of perfectly fried eggplant, is a culinary symphony. The final flourish, a generous sprinkle of Parmesan cheese, adds that extra touch of salty, nutty deliciousness. The oven does the rest, working its magic to create a bubbly, golden-brown casserole, ready to be devoured.
This Eggplant Parmesan recipe isn't just a meal; it's a reminder of the joy and satisfaction that comes with preparing something special for those you love. It's about slowing down, connecting with the food, and savoring the moments of creation in the kitchen. The comforting warmth of the dish, the rich flavors, and the shared meal are what make it truly exceptional. And honestly, the leftovers are just as delightful reheated.
Tips and variations
- Eggplant Selection: Choose firm, blemish-free eggplants for best results. Smaller eggplants often require less preparation and are easier to handle.
- Salting Technique: Don’t skip the salting step! It is crucial for drawing out excess moisture, which results in crispier eggplant.
- Oil Choice: Use a high-smoke-point oil, such as vegetable or canola oil, for frying.
- Sauce Customization: Feel free to adjust the tomato sauce to your taste. Add herbs, spices, or even a touch of sugar to balance the acidity.
- Cheese Alternatives: Experiment with different types of cheese such as provolone or fontina instead of mozzarella.
So, next time you're looking for a rewarding weekend project that tastes as fantastic as it looks, give this Eggplant Parmesan recipe a try. It’s a guaranteed crowd-pleaser that will leave you feeling satisfied, both in the kitchen and at the table. And who knows, maybe it'll become a weekend tradition in your home too!
