Ingredients
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Eggplants – 4 lb (1 ¾ kg)
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Bread Crumbs – 7 oz (200 g)
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Garlic – 1
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Hot Pepper Flakes – ½ tsp
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Dry White Wine – ¼ cup (60 ml)
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Canned Tomatoes – 3 ½ lb (1 ⅔ kg)
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Dried Oregano – 2 tsp
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Parmesan – 5 oz (140 g)
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Parsley – ½ oz (15 g)
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Salt – to taste
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Eggs – 5
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Olive Oil – 1 ½ cups (350 ml)
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Red Onions – 1
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Tomato Paste – 1 tbsp
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Water – 1 ½ cups (350 ml)
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Basil – 1 oz (30 g)
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Ground Black Pepper – 1 tsp
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Wheat Flour – 7 oz (200 g)
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Mozzarella – 14 oz (400 g)
Recipe
In Italy, eggplant is used in many recipes. One of the most famous dishes is eggplant parmesan. It’s quite difficult to perfectly bake this vegetable with cheese and tomato sauce at home. But today we’re going to reveal all the secrets of this delicious dish and help you make the best eggplant casserole.
The sauce for eggplant parmesan must be baked in the oven to make it low-moisture. It is also important to remove excess liquid from the eggplants. For that you need to put them under pressure. Also try using panko instead of regular bread crumbs for more airy texture.
Steps
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1
Done
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Heat ¼ cup (60 ml) olive oil in a heavy-bottomed saucepan. Fry peeled garlc cloves for 4 minutes. Cut an onion into half rings and add in, add pepper flakes. Cook for another 5 minutes, stirring frequently. |
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2
Done
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Add tomato paste and simmer, stirring continuously, for 2 minutes. Pour in the wine and bring to a boil, then cook until the liquid is almost evaporated. |
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3
Done
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Mash the tomatoes with your hands and put them in the saucepan along with the juice. Tear half the basil with your hands and add to the sauce. Pour in ½ tsp oregano and stir. |
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4
Done
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Rinse the jars form tomatoes with clean water, pour the liquid into the saucepan, salt and place in an oven preheated to 350 °F (180 °C) for 2 ½ hours. Stir the sauce after 1 hour. When the mixture has cooled, grind it in a food processor until smooth. |
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5
Done
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Peel the eggplant and cut lengthwise into ⅓-inch (10 mm) thick slices. Season with salt. Spread paper towels in several layers on a baking sheet. Lay a layer of eggplants on top, then the towels again. Continue until you run out of eggplants. Cover with the towels and another baking sheet. Add any weight on top. Set aside for 1 hour. |
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6
Done
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Using a food processor, grind the bread crumbs, oregano, black pepper and half of the grated Parmesan into crumbs, pour into a bowl. Pour the flour into a separate bowl and beat the eggs in a third one. Dip each eggplant in flour, then eggs and bread crumbs. |
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7
Done
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Heat ½ cup (140 ml) oil in a skillet. Fry the eggplants on each side for 2 minutes over medium heat. Pat the slices dry with paper towels to remove excess grease. Add oil as needed. |
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8
Done
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Grate 6 oz (170 g) of dry mozzarella, mix with chopped parsley and basil, add the rest of the grated Parmesan. |
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9
Done
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Pour 1 cup of the sauce on the bottom of the pan, add a layer of eggplants, pour another cup of sauce and sprinkle with ⅓ of the cheese mixture. Add eggplants again, then the sauce, then the cheese mixture. Repeat layers, cover with foil and bake for 50 minutes at 350 °F (180 °C). |
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10
Done
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Cut the mozzarella into thin slices. Remove the dish from the oven, put the cheese on top and put it back for 15–20 minutes, increasing the temperature to 425 °F (220 °C). Set aside the casserole for 30 minutes before serving. |
Try to find a baking dish large enough to fit all the eggplants in three layers. Then the Italian Parmigiana will be the most delicious. Don't rush to cut the hot casserole, let it cool. It will be much easier to cut.
