Eggplant Parmesan
Cook's Illustrated, 1-2004
A friend pointed me to this recipe this morning and since I'd bought an
eggplant at the farmers market before we met up, I decided to give it a
go. I made about half the recipe, I think.
If I had anyone else in the house who would eat eggplant, I might make
it again. As it is, I probably will notseems like a fair amount of
work. I ate half of what I made and tossed the rest because,
realistically, I wouldn't eat it again soonI'd overbaked it, I think
and the cheese was past where I wanted it to be.
Eggplant
2 lbs. globe eggplant (2 medium eggplants), cut crosswise into
1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into
quarters
1 cup grated Parmesan cheese (about 2 ounces)
Table salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil
Tomato Sauce
3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced or pressed through garlic press
(about 1 generous tablespoon)
? teaspoon red pepper flakes
? cup fresh basil leaves chopped
Table salt and ground black pepper
8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2
cups)
? cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish
1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons
kosher salt in large bowl until combined; transfer salted eggplant to
large colander set over bowl. Repeat with remaining eggplant and kosher
salt, placing second batch in colander on top of first. Let stand until
eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange
eggplant slices on triple layer paper towels; cover with another triple
layer paper towels. Firmly press each slice to remove as much liquid as
possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and
lower-middle positions, place rimmed baking sheet on each rack, and heat
oven to 425 degrees. Pulse bread in food processor to fine, even crumbs,
about fifteen 1-second pulses (you should have about 4 cups). Transfer
crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and
1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set
aside.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake
to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices
in bag with flour; seal bag and shake to coat eggplant. Remove eggplant
slices, shaking off excess flour, dip in eggs, let excess egg run off,
then coat evenly with bread crumb mixture; set breaded slices on wire
rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to
each sheet, tilting to coat evenly with oil. Place half of breaded
eggplant on each sheet in single layer; bake until eggplant is well
browned and crisp, about 30 minutes, switching and rotating baking
sheets after 10 minutes, and flipping eggplant slices with wide spatula
after 20 minutes. Do not turn off oven.
5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in
food processor until almost smooth, about 5 seconds. Heat olive oil,
garlic, and red pepper flakes in large heavy-bottomed saucepan over
medium-high heat, stirring occasionally, until fragrant and garlic is
light golden, about 3 minutes; stir in processed and remaining can of
diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and
simmer, stirring occasionally, until slightly thickened and reduced,
about 15 minutes (you should have about 4 cups). Stir in basil and
season to taste with salt and pepper.
6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch
baking dish. Layer in half of eggplant slices, overlapping slices to
fit; distribute 1 cup sauce over eggplant; sprinkle with half of
mozzarella. Layer in remaining eggplant and dot with 1 cup sauce,
leaving majority of eggplant exposed so it will remain crisp; sprinkle
with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and
cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over
top, and serve, passing remaining tomato sauce separately.
Notes:
Use kosher salt when salting the eggplant. The coarse grains don't
dissolve as readily as the fine grains of regular table salt, so any
excess can be easily wiped away. To be time-efficient, use the 30 to 45
minutes during which the salted eggplant sits to prepare the breading,
cheeses, and sauce.
*
Cook's Illustrated, 1-2004
Servings/Yield
*
6 servings
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <
http://prairiehome.publicradio.org/
programs/2008/08/30/>