When prepared properly (patience included), eggplant parmesan is the poster child for luscious comfort food. In my opinion, the key to this recipe rests in two aspects: salting the sliced eggplant and allowing it to rest for an ample amount of time pre-breading/cooking and allowing the the dish to cool for at atleast 30-40 minutes before slicing and serving.
orange peelapproximately 3", to balance the acidity
Eggplant & Assembly
4eggplantMedium in size. Peeled and sliced lengthwise into 1/2"thick slices
1.5cupsall purpose flour
6eggswhisked well
3cupspanko bread crumbs
2cupsvegetable/olive oil
2tspdried oregano
2cupsparmesangrated, divided - plus more for serving
2cupslow-moisture shredded mozzarella
8ozmozzarella balltorn into 1-2" pieces
1/2cupbasilfresh, chopped
Instructions
Marinara
Heat oil in a dutch oven over medium heat. Add onion halves and cook until beginning to brown (8-10 minutes).
Add in minced garlic and crushed red pepper and cook, stirring here and there, until fragrant (1-2 minutes).
Mix in tomato paste, salt and pepper and cook stirring occasionally until tomato paste begins to darken, 2-3 minutes. Add in bay leaves.
Pour in wine and deglaze pan.
Then, carefully dump in both cans of tomatoes and toss in parmesan rinds and orange peel. Bring to a simmer, reduce heat to medium low and allow sauce to reduce and cook until onion is soft and sauce is quite flavorful - 1.5-2 hours. Add more salt as needed. Remove and discard bay leaves, orange peel, parmesan rinds and remnants of onion. Season as needed.
Eggplant
Set a wire rack inside a baking sheet and line it with paper towels. Layer eggplant slices single file and salt liberally. Repeat eggplant layering with paper towels. Allow to sit for at least a couple of hours and up to one whole day.
After eggplant slices have rested, combine panko, one cup parmesan, dried oregano and a couple of pinches of salt in a food processor and pulse until well combined.
One at a time, dredge eggplant slices in flower, egg (allowing excess to drip, and then coat well all over in bread crumb mixture.
Set slices on a wire rack single file.
Add vegetable/olive oil to a large pot or dutch oven and heat over medium-high. Cook dredged eggplant pieces a few at a time until golden brown (3-5 minutes).
Remove from oil and add to paper towel-topped plate. Press with more paper towels gently to absorb oil. Repeat with remaining slices of eggplant.
Eggplant Parmesan Assembly
Pre-heat oven to 350. In a casserole dish, disperse one cup of marinara, followed by a single layer of fried eggplant slices, more marinara and then 1/3 cup of the cheese mixture.
Repeat steps starting with eggplant slices, sauce and then finishing with cheese layer until you run out of eggplant - I usually get three layers, but it all depends on your dish.
Cover with foil and bake for 50-60 minutes. Remove foil and increase oven to 425F.
Top with torn fresh mozzarella and bake for another 20 minutes - cheese should be golden on top.
Remove from oven and allow to cool for at least 30-40 minutes before slicing to ensure lasagna-like slices. Serve garnished with grated parmesan and fresh basil.
Keyword Abby Allen Recipes, Dinner Recipe, Eggplant Parmesan, Vegetarian