Eggplant Parmesan
This isn't your average Eggplant Parm. Our recipe keeps the eggplant from getting mushy, layering it with a rich tomato sauce and plenty of cheese.
Ingredients
- 2 large eggplants
- 10 grams salt
- 60 grams all-purpose flour
- 90 grams breadcrumbs
- 120 ml milk
- 60 ml olive oil, divided
- 1 medium onion
- 3 cloves garlic
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon sugar
- 5 grams salt, or to taste
- 0.25 teaspoon black pepper, or to taste
- 200 grams fresh mozzarella cheese
- 80 grams Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped (for garnish)
Instructions
- Wash and cut 2 large eggplants into 0.5-inch thick rounds. Place them in a single layer on paper towels and sprinkle generously with 10 grams salt on both sides. Let them sit for 30 minutes to draw out excess moisture. After 30 minutes, pat the eggplant slices completely dry with paper towels to remove the salt and moisture.
- While the eggplant is resting, prepare the tomato sauce. Peel and finely dice 1 medium onion. Peel and finely chop 3 cloves garlic. Heat 30 ml olive oil in a large saucepan or pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the chopped garlic to the saucepan and cook for 1 minute until fragrant. Stir in 800 grams canned crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 0.5 teaspoon dried basil, 0.25 teaspoon red pepper flakes (if using), 0.5 teaspoon sugar, 5 grams salt, and 0.25 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally, to allow the flavors to meld. You want a flavorful, slightly thickened sauce.
- Preheat your oven to 190°C (375°F). Prepare a breading station. In a shallow dish, place 60 grams all-purpose flour. In another shallow dish, pour 120 ml milk. In a third shallow dish, place 90 grams breadcrumbs.
- Lightly dredge each dried eggplant slice in the flour, shaking off any excess. Then dip it into the milk, letting any excess drip off. Finally, coat it evenly with the breadcrumbs, pressing gently to make sure the breadcrumbs adhere.
- Heat the remaining 30 ml olive oil in a large skillet or pan over medium-high heat. Working in batches, fry the breaded eggplant slices for 3-4 minutes per side, or until golden brown and tender. Place the fried eggplant slices on a plate lined with paper towels to drain excess oil.
- Grease a 9x13 inch baking dish with a little olive oil. Spread about 0.5 cup of the prepared tomato sauce evenly on the bottom of the baking dish. Arrange a single layer of fried eggplant slices over the sauce.
- Tear or slice 200 grams fresh mozzarella cheese into pieces. Sprinkle about one-third of the mozzarella and 25 grams of the Parmesan cheese over the eggplant layer. Spoon another 0.75 cup of tomato sauce over the cheese.
- Repeat the layering process: another layer of eggplant, followed by mozzarella, Parmesan, and tomato sauce. Finish with the last layer of eggplant, the remaining mozzarella, and the remaining 55 grams Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is hot. If you prefer a darker, more golden-brown top, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with 2 tablespoons chopped fresh basil leaves.