 |
| Eggplants, like tomatoes and potatoes, are a member of the Solanaceae family, genus Solanum. This family is also known as the nightshade family, which includes some plants that are deadly! But eggplant is certainly only deadly in one way: in eggplant parmesan! |
For a 9x13 pan of double-decker eggplant parm, plan on at least 2-1/2 lbs of eggplant. I used 4 lbs and went for three layers. You'll also need the following:
4 large cookie sheets (if you're efficient, 2 will work) and 2 cooling racks
a large enameled dutch oven or similar non-reactive pot
food processor
cheese grater
various bowls
a glass of wine, or maybe a martini. Whatever moves ya.
for the breading & baking of the slices:
1/2 loaf of good quality white bread (~10-12 slices)
4-5 eggs, beaten in a medium size bowl
a good wedge of parmesan, grated (1/2 c for the breading, and a 1/2 c for the layering process)
1 cup of all purpose flour, placed in a large paper (or plastic) bag
s&p
vegetable oil
for the sauce:
2 28oz cans of diced stewed tomatoes packed in juice, not puree*.
3-4 cloves garlic
1/4-1/2 tsp red pepper flakes
2 Tbsp olive oil
lots of basil - about a cup of leaves, moderately packed, torn or chopped into bits and pieces (save chopping until the last minute or your basil will darken and get nasty looking)
and, for the second pièce de résistance:
2 c mozzarella cheese, shredded (whole milk is my preference for this once-in-while special dish)
that other 1/2 c of parmesan cheese
*America's Test Kitchen, who I adopted this recipe from, has an informative article on the ins and outs of buying canned tomatoes. In short, puree is a cooked product that will make your tomatoes taste cooked before you even cook them, while those packed in juice are fresher tasting and preferred for a quick sauce.
1. To peel or not to peel. I prefer to partially peel mine. It's a "mother" thing.
2. Slice the eggplant into 1/4" (+/-) discs. Toss all in a large bowl with ~1-2 Tbsp of kosher salt, and then turn them into a strainer to drain as they sweat. Don't worry about the salt - it's going to partially sweat off and then be wiped off.
 |
| Don't forget to compost those eggplant skins! |
3. While the eggplant are sweating (~1/2 hr to 45 min.), process the bread into fine crumb. Turn out into large bowl, adding pepper and a bit of salt and a 1/2 cup of the grated parmesan cheese. Set aside. Don't bother washing that processor - you're going to use it to process some of the tomatoes. Open the cans of tomatoes, and dump one into the processor. Blend until fairly smooth, but still sort of chunky.
 |
| Farm fresh local eggs as always! Even got a double yolk in one. |
4. Heat a large dutch oven over medium heat. Add 2 Tbsp olive oil, the garlic, and the pepper flakes. Cook, stirring, until soft and aromatic. Add both the processed and unprocessed tomatoes. Bring to a slight boil, then reduce to a simmer and cook, stirring occasionally, until slightly thickened and saucey, about 15-20 minutes. Kill the heat, add the chopped basil and set aside. Most of this will go into the parmesan, but there'll be plenty for serving on the side!
5. Check the eggplant bowl to see how much liquid has accumulated. Once there's a good 2 or 3 Tbsp of liquid, they're ready to be patted dry. Lay a bunch out over a layer of clean tea toweling. Lay a second towel over their tops, and apply even pressure with your hands, making sure to contact each one. The toweling will absorb the salt and residual moisture. I work in 2 or 3 batches, moving each batch at a time (~10-12 slices) to the bag of dredging flour, followed by dipping each slice in the eggwash and finally the crumb dredge. Move each crumb-dredged slice onto a cooling rack placed over a cookie sheet as you work. In fact, have those two cookie sheets with racks ready!
6. When you're about two-thirds of the way through dredging the eggplant, turn your oven on to 425, with the racks set at upper and lower third positions. Place the second set of baking sheets in the oven to get roasting hot.
7. Remove one pan at a time from the massively hot oven and pour a tablespoon or two of oil onto it. Spread it around swiftly with a basting brush, adding slices of those gorgeous dredged eggplants as you go. Be careful not to overcrowd or they'll steam instead of oven-fry. Bake for 25-30 minutes (depends on thickness of slices), flipping the slices over half way through, as well as rotating the pans.
 |
| Due to several factors, not the least of which was scotch, I forgot to take pictures of my "gorgeous dredged eggplants," so this picture of my 3-mo old eggplant plants will have to suffice! So sorry! |
8. Ladle a cup or more of sauce into the bottom of your 9x13. Add slices of eggplant, overlapping slightly as you go, to complete your first layer. Spoon additional sauce (not too much) over each slice, followed by a generous amount of mozzarella. Make a second layer of eggplant, top with minimal sauce, then that remaining 1/2 c of parmesan and the remainder of mozzarella. If you've got enough for a third layer, have at it, but remember you'll need more mozz for that final layer!
9. Bake uncovered in the same 425 oven until bubbling and the cheese is melted all over, about 25 minutes.
10. Sprinkle some basil leaves all over the top, serve with crusty bread, a side of young sauteed zucchini or a salad, and a nice glass of Pinot Gris or a Malbec. So good, and pretty much an ATK favorite.
No comments:
Post a Comment