EGGPLANT PARMIGIANA

EGGPLANT PARMIGIANA

CRISPY, SAUCY, CHEESY EGGPLANT LAYERED WITH TOMATO, MOZZARELLA, PARMIGIANO AND FRESH BASIL.

  • Servings: 4
  • Prep time: 1 hour 30 minutes
  • Cook time: 1 hour
  • Total time: 2 hours 30 minutes

INGREDIENTS

Eggplant

  • 2 large eggplants
  • Fine salt, for degorging
  • 100 g all-purpose flour
  • 3 large eggs
  • 150 g fine breadcrumbs
  • Neutral oil or olive oil, for frying
  • Freshly ground black pepper

Tomato sauce

  • 2 x 796 ml cans whole peeled tomatoes
  • 4 garlic cloves, thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 1 small bunch fresh basil, leaves picked and stems reserved
  • ½ tsp chili flakes, or to taste
  • Salt, to taste

Assembly

  • 400 g fresh mozzarella, drained overnight and torn or thinly sliced
  • 150 g Parmigiano-Reggiano, finely grated
  • Fresh basil leaves
  • Extra-virgin olive oil, for finishing

METHOD

1. Prepare the eggplant

  • Slice the eggplants lengthwise into approximately 1 cm-thick slices.
  • Arrange them in layers in a colander or on a wire rack, seasoning each layer generously with salt. Let sit for about 1 hour to draw out excess moisture and remove some of the bitterness.
  • Rinse or wipe off the excess salt, then dry the eggplant extremely well with clean kitchen towels.

2. Make the tomato sauce

  • Heat the olive oil in a saucepan over medium-low heat. Add the sliced garlic, basil stems and chili flakes and cook gently until the garlic is fragrant and just beginning to turn golden.
  • Crush the tomatoes by hand and add them, along with their juices. Season with salt.
  • Bring to a gentle simmer and cook uncovered for about 30 to 40 minutes, stirring occasionally, until slightly reduced but still loose enough to spread easily between the layers.
  • Remove the basil stems. Tear in a few fresh basil leaves and set the sauce aside.

3. Bread and fry the eggplant

  • Set up three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs.
  • Lightly season the eggplant with black pepper.
  • Coat each slice first in flour, shaking off the excess, then egg, and finally breadcrumbs.
  • Heat approximately 1 cm of oil in a large skillet over medium-high heat.
  • Working in batches, fry the eggplant until deeply golden and crisp on both sides, approximately 2 to 3 minutes per side.
  • Transfer to a wire rack or paper towel-lined tray and season lightly with salt while still hot.

4. Assemble

  • Preheat the oven to 200°C / 400°F.
  • Spread a thin layer of tomato sauce over the bottom of a baking dish.
  • Add a layer of fried eggplant, followed by more tomato sauce, mozzarella, Parmigiano-Reggiano and a few torn basil leaves.
  • Repeat the layers until all the ingredients are used, finishing with tomato sauce, mozzarella and a generous amount of Parmigiano.

5. Bake

  • Bake for approximately 25 to 30 minutes, until bubbling around the edges and beautifully golden on top.
  • For an extra-dark, caramelized crust, finish under the broiler for 1 to 2 minutes.
  • Let the parmigiana rest for at least 15 minutes before serving. This is important: it allows everything to settle and makes it much easier to portion.
  • Finish with fresh basil, a little Parmigiano and a drizzle of good extra-virgin olive oil.

By Laurent Dagenais

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