Eggplant parmesan is a classical meal that I love to make!
Even though it takes a while to make I enjoy cooking up a huge batch and then storing it for later. This classic is the ultimate comfort food and mood uplifting food. This is my favorite way to make eggplant Parmesan, I guarantee that if you try this method you will not be using any other way to make it!
The most important step in preparations, get this step done correctly and you have got a delicious eggplant parmesan. After peeling and cutting the eggplants into circular slices that are roughly 2cm thick. Pat dry each slice with a paper towel then sprinkle some salt on each slice and lay them down on a paper towel. The salt pulls out the moisture from the eggplant leaving it much crispier and less soggy when fried and cooked. Cover the eggplants with a paper towel and set them aside for 40 min. The paper towel should be wet when you get back to it.
THE MARINARA SAUCE –
A good marinara sauce can bring the dish together and vice versa. I would recommend making the marinara fresh rather than buying a ready made one. Moreover, yes marinara sauce could be stored for use later on put again using a fresh marinara made sauce is always the better way to go. At the end of the day this is where most of the flavor comes from. Marinara sauce is fairly easy to make at home. The main components tomatoes, olive oil, garlic, dried herbs.
THE BREADING & THE FRYING –
Breading the eggplant is very easy, a three-way process flour, eggs and breadcrumbs. Make sure the eggplant is fully coated. Then pop it into hot frying oil. The oil has to be hot as you don’t want the eggplants to absorb so much oil.
THE CHEESE –
Two main types of cheese are used in the making of eggplant parmesan, mozzarella and parmesan. I usually tend to add a little bit of dried basil and dried oregano to the parmesan cheese to enhance its flavor but that is optional
THE ASSEMBLING –
Start with a layer of marinara then a layer of eggplant then a layer of cheese and build your way up! Note though the last two layers are recommended to be marinara sauce and cheese.
THE INGREDIENTS –
- 3 large eggplants
- 3 tbsp kosher salt
- 4 cup Italian seasoned breadcrumbs
- 6 eggs
- 4 cup flour
- 7 tbsp vegetable oil, for lightly pan-frying
- 5 large tomatoes
- 1/2 cup extra-virgin olive oil
- 10 garlic cloves, peeled and slivered
- pinch crushed red pepper flakes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 3 cups whole milk mozzarella shredded
- 4 cup parmesan cheese shredded
THE METHOD –
- Cover the eggplant slices with salt and place them on a paper towel for 40 minutes to 45 min.
- When your eggplant slices have finished draining liquid, remove the excess salt,by rinsing, as you don’t want it to be too salty!
- In 3 different plates, add breadcrumbs to one, flour to another one and whisk eggs in the other. Dip both sides of eggplant slice into flour then the egg mixture then cover with breadcrumbs.
- Heat a skillet over medium high heat and add oil into the skillet. Once the skillet is hot, add eggplant slices and cook on both sides until golden brown.
- To make the marinara sauce – Chop the tomatoes then in a large pot, heat the oil. When it is hot, add garlic. As soon as garlic is starting to brown, add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano and salt. Stir. Simmer until thickened .
- In a large Pyrex, add marinara sauce to the bottom then add a layer of eggplant slices. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and Parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the it all with marinara sauce and cheese.
- Bake for 20-25 minutes, or until the cheese is bubbly and brown on top.
Freezing and storing the eggplant Parmesan
I would suggest prepping it all in a disposable aluminium container so you can pop it in straight into the oven.
Video of the making of the eggplant parmesan
Until next time, crave the dish…