Description
Discover the ultimate Eggplant Parmesan recipe that guarantees a crispy, cheesy, and flavorful dish. Learn how to make this classic Italian favorite today!
Ingredients
- 1/4 cup (60 ml) vegetable oil
- 1 head of garlic, cloves crushed
- 1 large red onion, chopped
- 3 tbsp (45 ml). tomato paste
- 1/4 cup (60 ml) fruit juice
- 2 (28-oz.) cans whole peeled tomatoes
- 1/4 cup (60 ml) torn basil leaves
- 1/2 tsp (3 ml). dried oregano
- Salt
- 4 lb (1.81 kg). Italian eggplants (about 4 medium eggplants), peeled, sliced lengthwise 1/2″–3/4″ thick
- Salt
- 3 cups (180 g) panko breadcrumbs
- 1 1/2 tsp (8 ml). dried oregano
- 1 tsp (5 ml). freshly ground black pepper
- 1 1/2 cups (360 ml) finely grated Parmesan, divided
- 1 1/2 cups (187.5 g) all-purpose flour
- 5 large eggs, beaten to blend
- 1 1/3 cups (320 ml) vegetable oil, divided
- 1/2 cup (120 ml) finely chopped basil and parsley, plus basil leaves for serving
- 6 oz (170 g). low-moisture beef mozzarella cheese, grated (about 1 1/3 cups (320 ml))
- 8 oz (227 g). fresh mozzarella cheese, thinly sliced
Instructions
- Turn on your oven and set it to 350°F. On medium heat, place a large, sturdy pot suitable for the oven. Pour in ¼ cup of vegetable oil and add the crushed garlic cloves, cooking while stirring frequently until the garlic turns golden in about 4 minutes.
- Add the chopped red onion and cook, stirring regularly, until the onion becomes see-through, approximately 5 minutes. Mix in the tomato paste, stirring often, until it darkens slightly, about 2 minutes.
- Pour in the fruit juice, allow it to boil, and continue cooking until it nearly evaporates, around 1 minute. Add the canned tomatoes, crushing them with your hands, along with their juices. Mix in the torn basil leaves and dried oregano, stirring to combine.
- Rinse out each tomato can with 1½ cups of water, adding it to the pot. Season with salt. Move the pot to the oven and roast the sauce, stirring once halfway, until it thickens and the tomatoes are browned on the surface and at the edges of the pot, for 2 to 2½ hours.
- After letting the sauce cool slightly, process it through a food mill or a food processor until mostly smooth. Taste and adjust the salt if needed.
- Lightly sprinkle salt over the peeled and sliced eggplants. Lay them in a single layer on paper towels placed on a rimmed baking sheet. Cover with more paper towels and slices, repeating as necessary. Top with a final layer of paper towels, then place another baking sheet on top, weighing it down with a heavy pot. Allow the eggplant to sit for 45 to 60 minutes to drain excess moisture.
- In the meantime, blend the panko breadcrumbs, dried oregano, black pepper, and part of the grated Parmesan cheese in a food processor until very finely ground. Transfer to a shallow dish.
- Heat the oven again to 350°F. Put the all-purpose flour in another shallow dish and the beaten eggs in a third. One by one, coat the eggplant slices in flour, then in the egg, letting excess drip off.
- Roll them in the breadcrumb mixture, pressing to adhere, then shake off any surplus. Place on wire racks.
- Warm ⅔ cup of vegetable oil in a large skillet over medium-high heat. Fry as many eggplant slices as comfortably fit, turning once, until they are a deep golden brown, about 5 minutes. Transfer to paper towels and press with more towels to absorb oil.
- Repeat the frying process in batches with the remaining eggplant, adding the remaining oil and cleaning the skillet as needed. Let them cool, and season with salt if needed.
- In a medium bowl, mix chopped basil and parsley with the grated low-moisture beef mozzarella cheese and the rest of the Parmesan cheese.
- Spread 1 cup of sauce on the bottom of a baking pan or casserole dish. Lay a layer of the roasted eggplant slices on top, trimming them to fit if necessary.
- Pour another cup of sauce over the eggplant, then sprinkle with a third of the cheese mixture. Continue layering with more eggplant, additional sauce, and half of the remaining cheese mixture.
- Add the remaining eggplant slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until the eggplant is tender and custardy, 45 to 60 minutes.
- Take out of the oven and arrange the fresh mozzarella slices on top. Increase the oven temperature to 425°F. Bake, uncovered, until the cheese bubbles and has browned spots, 15 to 20 minutes more.
- Allow the dish to rest for 30 minutes. Garnish with basil leaves before slicing.
- You can prepare the Eggplant Parmesan up to 2 days in advance. Let it cool, cover with foil, and refrigerate. Reheat in a 350°F oven, uncovering halfway, until it gently bubbles at the edges.
Notes
- Peel and slice the eggplants evenly for consistent cooking and texture.
- Press fried eggplant slices with paper towels to remove excess oil and maintain crispiness.
- Layer eggplant slices with sauce and cheese mixture for a well-balanced and flavorful dish.
