Eggplant Parmiganna

January  9, 2019
0 Ratings
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 8
Author Notes

Old Italian Style... —Alexandra Richards

What You'll Need
  • Eggplant Parmigana
  • 4 Med. Organic eggplants sliced 1/2-1 inch thick
  • 1 large bowl of heavily salted water. Preferably, salt that is made from the earth i.e. himilayan salt, sea salt, etc.
  • 1/2 cup maybe more of Organic EVOO (extra virgin olive oil)
  • 1 pound stick of Organic or French butter
  • 5 Large Organic Eggs beaten with good pinch or two of salt.
  • 1 pound 00 flour sifted onto a plate (more or less if needed). Add a good couple pinches of some salt and mix the flour gently
  • 7 ounces of Fresh Mozzeralla (in water and prefer imported) or provolone diced small
  • 1 large Parmigiano Reggiano grated (sheep or red cow milk base prefered)
  • Spagetti Sauce
  • 2 28 Ounce whole peeled canned tomatoes
  • 1 stick of butter
  • 1 1 med/large yellow onion
  • 1 small handful of fresh basil
  1. Start by slicing the clean eggplant. The thickness is entirely up to you, but I choose to slice my eggplant 1/2 inch thick. Add all the sliced eggplant to the heavily (should taste like salt water) salted cold water in a large bowl. Place another pan on top of the bowl so the eggplant is submerged. I submerged the eggplant for an hour, but if you are short on time 1/2 of an hour will be ok.
  2. Begin your Spagetti Sauce add two cans to a oven proof pot along with the 1 stick of butter and the entire onion sliced in half. The onion needs to have the skin on it. I baked mine at 400 degrees F. I baked till the tomatoes where soft (approx 1 hour) and used my Cuisinart soft stick/immersion blender (hand held blender) roughly blend it leaving some small chunks (dont not puree). After its done add the small leaves of basil and give it a good stir and allow the sauce to rest while you prepping for the next step. Keep the oven on at 400 degrees F.
  3. Start by laying out towels on the sink and lay all the eggplant on the towels and cover with another towel. Allow the eggplant a few min to dry. If the eggplant is still slightly wet after 5/10 min lightly dry each piece. Salt and pepper both sides of eggplant.
  4. Heat the oil and butter. You can do just oil if preffered. Please note that butter cannot be used on its own as it will burn. Also, be aware to have the burner on a medium heat and if used butter with evoo to not allow it to over flow the pan.
  5. Once the oil is heated. Check to see if it is hot enough to start the frying of the eggplant by adding a pinch of flour to the oil followed by a little bit of the egg. If they both instantly boil the oil is ready. Place eggplant into the flour and flip to the other side. Add the lighly floured eggplant to the beaten eggs, flip to its other side, add to oil mix and allow a golden brown to a medium brown crust. Set a side and finish all the eggplant. Note, eggplant should not be soggy and will retain its shape and a cooked firmness.
  6. Oil baking dish, add small amount of sauce to the bottom of pan. Add eggplant, sauce, parm., and small diced mozzarella/provolone (about 3 per piece off eggplant), then keep layering then add the other eggplant and start the layering process all over again. Make them into stacks. Once done add into oven and cook 10-20 until cheese is melted.

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