Go Back
Print
Eggplant Parmesan, out of the oven and full of lovin'.

Eggplant Parmesan

Eggplant Parmesan Melanzane Alla Parmigiana
Course Vegetables
Cuisine Italian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 -12
Author Gabriele Corcos and Debi Mazar from cookbook, "Extra Virgin: Recipes and Love from our Tuscan Kitchen"

Ingredients

  • Canola oil for frying
  • 1 cup all-purpose flour
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 medium eggplants cut into ¼-inch-thick slices
  • 4 cups of Red Sauce
  • ¾ pound part-skim mozzarella cheese freshly shredded
  • 1 cup freshly grated Parmigiana-Reggiano cheese plus more for serving
  • 1-½ cups fresh basil leaves plus more for garnish
  • Extra virgin olive oil for serving
  • For the sauce:
  • 1 28-ounce can whole peeled tomatoes (pelati
  • 2 tablespoons extra virgin olive oil
  • red onion medium diced
  • 3 garlic cloves cut into chunks
  • Pinch of hot red pepper flakes optional
  • Salt and freshly ground black pepper
  • 2 tablespoons torn fresh basil

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large, heavy-bottomed pot or his-sided skillet, our in 2 inches of canola oil. Heat over high heat until a deep-fry thermometer reads 360 degrees F. (you can also test by adding a small piece of bread to the oil. If it fires and browns the oil is ready.)
  3. In a shallow dish, whisk together the flour, salt, and pepper. Working in batches of approximately 8 slices each, dredge the eggplant slices in the flour mixture and add them to the hot oil. Fry for 1 to 2 minutes each, until browned. Using tongs, transfer the eggplant to a baking sheet lined with paper towels to let cool.
  4. In two 13x9 inch baking dishes, place one layer of eggplant slices. Brush each with a thin layer of Red Sauce, top with a layer of mozzarella, 2 tablespoons Parmesan, and a sprinkle of basil leaves. Repeat the layering two more times. Make a final layer of Red Sauce, Mozzarella and Parmesan.
  5. Bake for 25 to 30 minutes, until bubbling and golden on top. Garnish with a final sprinkling of basil leaves and Parmesan, and a small drizzle of olive oil.
  6. For Sauce: In a food processor, or using an immersion blender, puree the tomatoes to a smooth creamy consistency. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon).
  7. In a large saucepan, heat the olive oil over medium-high heat until hot. Add the onion and sauce 5 to 6 minutes, or until soft. Add the garlic and cook for 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
  8. Add the tomatoes and season with salt and black pepper to taste. Reduce the heat to medium-low and simmer for about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce. It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat.