Italian

Eggplant Parmigiana

by:
September 30, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Classic Eggplant Parmesan gets a fancy new topping.

Eggplant Parmesan from Food52

Usually I ferret out good weeknight recipes by my lonesome here, but My Mother's Eggplant Parmigiana came to me via my colleague Paul, who was raving about this interesting twist on a classic, one that is kid friendly to boot. 

The secret surprise here of course is the walnuts, which have been coming up in a few Italian recipes of late, and snap of some red pepper flakes, a spice that would get me through life on a desert island, if I had the new Jhumpa Lahiri novel and the next season of Orange is the New Black as well. 

You can even make this nutty topping before you leave work, and then put the whole thing together while asking people about play practice and the best method for avoiding the dress code police at school. 

I, too, refuse to seed tomatoes. 

My Mother's Eggplant Parmigiana by Giulia Melucci

Serves 4 to 6

For the sauce:

1 pound plum tomatoes (about 5)
1 tablespoon medium garlic clove, chopped
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1/4 cup red wine
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup basil leaves

For the eggplant:

1 large, firm, shiny eggplant
1/4 cup olive oil + 1 teaspoon for walnut topping
Salt
2 tablespoons plain bread crumbs
2 tablespoons walnuts, chopped
1/2 cup grated pecorino (or parmigiano) cheese
3/4 cups mozzarella, shredded
Salt

See the full recipe (and save and print it) here.

Photo by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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2 Comments

coty B. October 17, 2013
what could I use as a substitute for the red wine?
 
Machuca October 6, 2013
Secret ingredient: anise seeds