Eggplant Parm
Eggplant Parm
PJ Monte
Rated 5.0 stars by 1 users
Category
Eggplant Parm
Cuisine
Italian
Author:
PJ Monte
Servings
12
Calories
620
Eggplant Parmesan" is a classic Italian-American dish that features thinly sliced and breaded eggplant, layered with tomato sauce, mozzarella cheese, and Parmesan cheese. The dish is baked until the eggplant is tender and the cheese is melted and golden brown.
Eggplant Parmesan is known for its hearty and satisfying nature, with the eggplant providing a meaty texture and the combination of flavors creating a delicious and comforting dish. It is commonly served as a main course, accompanied by a side of pasta, salad, or crusty bread.
Ingredients
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Monte’s Tomato Sauce
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4 pounds of Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
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Kosher Salt
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3 cups panko (Japanese breadcrumbs)
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1 ½ tsp. dried oregano
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1 tsp. freshly ground black pepper
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1 ½ cups finely grated Parmesan, divided
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1 ½ cups all-purpose flour
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5 large eggs, beaten to blend
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1 ⅓ cups olive oil
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½ cup finely chopped basil and parsley, plus basil leaves for serving
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6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
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8 ounces fresh mozzarella, thinly sliced
Directions
Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup of Monte’s sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
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