Eggplant Parmesan is one of my favorite dishes.
On our recent trip to the Abruzzo region, Jeff and I had the opportunity to hang around the kitchen of the agriturismo where we stayed and watch as they prepared our meals.
This eggplant dish is so simple, straight forward, and delicious.
Naturally, there are variations to this dish -- some will bread the eggplant, some will lightly salt the eggplant to release moisture before frying.
My Sicilian friend tells me in Sicily hard boiled eggs and prosciutto cotto or mortadella are added.
I haven't tried this Sicilian version, but it sounds pretty tasty.
In the meantime, I am adding this eggplant parmesan to my "dinner rotation"!
ENJOY!
Easy Eggplant Parmesan
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Main Dish, Side Dish |
Ingredients
- 2 Cups Tomato sauce (A quality Italian brand like San Marzano or homemade tomato sauce will make all the difference here!)
- 1 - 2 Large cloves Garlic (Peeled and smashed)
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1 Pound Eggplant (Thinly sliced into ⅛-inch thick slices)
- Olive oil (For frying eggplant)
- 2 Cups Mozzarella (Shredded)
- 2 Cups Fresh parmesan (Grated)
- Salt (To taste)
Note
On restaurant menus in Italy, you'll see eggplant parmesan listed as a starter (antipasti). Personally, I could eat it as a main course! This is a very simple and tasty recipe. I like it because there's no need to bread the eggplant. The key is to cut the eggplant into thin slices and have the oil hot enough so that the eggplant fries up quickly. The sauce is simple and basic.
Directions
| To make the sauce | |
| Step 1 | |
| Place olive oil and garlic in sauce pan. Heat oil and allow garlic to infuse. Add tomato sauce and simmer on low for 30 minutes. | |
| To prepare eggplant | |
| Step 2 | |
|
Heat about ½ inch of olive oil in skillet. Allow the oil to get nice and hot -- you want the eggplant to fry quickly. To test the heat of the oil, break off a tiny piece of eggplant and drop in skillet. It should sizzle immediately. |  |
| Step 3 | |
| Fry a few slices of eggplant at a time. Each side should take about 60-90 seconds. Remove from oil and drain on plate lined with paper towels. Continue until all eggplant is fried. | |
| To assemble the dish | |
| Step 4 | |
| Place a thin layer of sauce in the bottom of a 9 x 9 baking dish. | |
| Step 5 | |
|
Place a single layer of eggplant on top of the sauce, making sure to cover the entire area. |  |
| Step 6 | |
|
Sprinkle with mozzarella and parmesan. Place another layer of eggplant, sauce, mozzarella and parmesan. Use just a thin layer of sauce. |  |
| Step 7 | |
|
Continue layering until you have used up all your eggplant. The top will be parmesan only. |  |
| Step 8 | |
|
Place in 350°F oven for 20-30 minutes or until thoroughly heated, bubbly and browned on top. | |
| Step 9 | |
| Remove from oven and cool for approximately 30 minutes before serving to allow the cheese to firm up a bit. | |
