Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Handful fresh basil leaves, torn; 473 milliliters Italian-style breadcrumbs; 794 grams plus one 15-ounce can whole San Marzano plum tomatoes; 567 grams medium eggplant (about , sliced into 1/2-inch-thick rounds; 3 larges eggs; 59 milliliters all-purpose flour; 340 grams fresh mozzarella cheese, thinly sliced; 2 teaspoons fresh thyme leaves; 3 cloves garlic, grated; 6 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 2 smalls onions, halved and thinly sliced; 2 teaspoons dried oregano; 28 grams 1/4 cup grated Parmesan cheese (about; 6 servings Freshly ground pepper; 227 grams cups grated provolone cheese (about; 2 teaspoons red pepper flakes; 2 teaspoons sugar; 355 milliliters Vegetable oil, for frying; 2 Tbsps whole milk

Eggplant Parmigiana might be just the Mediterranean recipe you are searching for. This recipe serves 6. One serving contains 744 calories, 36g of protein, and 45g of fat. It works well as a reasonably priced main course. If you have flour, garlic, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. Eggplant Parmigiana Without the Parmigiana!, Eggplant Parmigiana, and Eggplant Parmigiana are very similar to this recipe.

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions and garlic and season with salt and the red pepper flakes; cook until the onions are soft and translucent, 7 to 8 minutes.

Ingredients you will need

Red Pepper Flakes

Garlic

Onion

Salt

Add the sugar and tomatoes and break up some of the tomatoes with a wooden spoon. Reduce the heat to medium and cook, stirring from time to time, until the tomatoes are fairly broken down, 10 to 15 minutes. Taste for seasoning.

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Seasoning

Tomato

Sugar

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Wooden Spoon

Let cool.

Put the eggplant rounds in a single layer on a baking sheet.

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Eggplant

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Baking Sheet

Sprinkle with salt on both sides and let sit, about 1 hour. Rinse the eggplant with cold water and dry thoroughly with a kitchen towel. (Salting the eggplant draws out the liquid and bitter flavor, but it's optional: Skip this step if you don't have time.)

Ingredients you will need

Eggplant

Water

Salt

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Kitchen Towels

Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the eggs with the milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano and thyme and season with salt and pepper. Dredge each eggplant slice in the flour and shake off any excess. Dip in the egg mixture and finally in the breadcrumbs, coating both sides.

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Salt And Pepper

Breadcrumbs

Eggplant

Oregano

All Purpose Flour

Dip

Thyme

Egg

Milk

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Whisk

Bowl

Lay the eggplant slices on baking sheets in a single layer.

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Eggplant

Equipment you will use

Baking Sheet

Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until it begins to smoke lightly (between 380 degrees F and 400 degrees F). Using tongs, add a single layer of eggplant to the skillet and cook until golden brown, about 2 minutes per side.

Ingredients you will need

Vegetable Oil

Eggplant

Equipment you will use

Frying Pan

Tongs

Transfer to a paper towel-lined baking sheet and season lightly with salt. Repeat until all of the eggplant is fried.

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Eggplant

Salt

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Baking Sheet

Paper Towels

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spoon about one-quarter of the tomato sauce into a 9-by-13-inch baking dish. Top with a layer of the fried eggplant, overlapping the slices slightly. Top with about one-quarter of the mozzarella, then sprinkle with about one-third each of the parmesan, provolone and basil. Repeat the layering 2 more times (sauce, eggplant, cheese, basil), then finish with the remaining sauce and mozzarella. Press the layers firmly into the dish.

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Tomato Sauce

Mozzarella

Provolone

Eggplant

Parmesan

Cheese

Basil

Sauce

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Baking Pan

Oven

Bake until the cheese is melted and bubbly, 35 to 40 minutes. For an extra-brown top, put the dish under the broiler for a minute or two just before serving.

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Cheese

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Broiler

Photograph by Christina Holmes

Equipment

Recommended wine: Chianti, Verdicchio, Trebbiano

Eggplant Parmigiana works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole Chianti Classico Riserva ( Magnum) with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( Magnum)

Cherry and violet aromas, persistent and rounded flavors of spices and mushroom. Great structure with elegant finesse.Pairs well with meats and meat pasta sauces, poultry and hard cheeses.