What is your best Eggplant Parmagiana Recipe
- Candy Mar 13, 2010 09:17 AM
Or in which cook book is your favorite recipe printed?
The recipe in Marcella Hazan's The Essentials of Classic Italian Cooking. It's very simple and fresh tasting. My eggplant hating husband even likes it. I dislike ep recipes where the breading is all you taste. The sauce is a large can of San Marzano tomatoes, drained and chopped ( I use my immersion blender), evoo and salt. Then, 3/4 lb of mozzarella, fresh basil leaves and 1/2 cup fresh grated parmigiano-reggiano cheese.
Slice the eggplant and steep in salt (removes any bitterness)
Dry the eggplant thoroughly and dredge in flour on both sides.
Fry the eggplant in oil, only a few pieces at a time so it doesn't become soggy.
Put the tomatoes and evoo in another skillet and cook down to about half (I actually do this step while the eggplant is steeping in salt).
smear the bottom and sides of baking dish with butter. Line the bottom of the dish with fried eggplant, add some sauce (not so's to drown it), place a very thin slice of mozz, sprinke with the grated parm and tear some basil over it. Repeat layer. 400 oven for approx 35-40 minutes.
slice 3 eggplant 1/4" thick
salt and let sit in a colander
fryin olive oil ( I grill) then lay flat to cool on paper bags
You will need the following to assemble:
shreaded mozzarella cheese
5 hard boiled eggs sliced
1-1/2 lbs ground beef browned
add two lg. cans tomato sauce to the meat, sand p, italian herbs
1/2 lb sliced pepperoni
1 lg. can sliced black olives
start with the eggplant for your first layer, then meat, cheese, pepperoni, olives, eggs, etc. in what ever order you want. Continue with a new layer until you end with eggplant then put a layer of bread crumbs on top. Sprinkle with olive oil and bake for 45 - 60 minutes in a 350 oven.
This is how Grandma Rose taught me, hope you like it.
Yes the sliced meat and hard cooked eggs. Not sure where my Italian Grandmother got this recipe, but man is it good. She would make it for us and then send some home with us. My husband always claimed to be an anti eggplant man. I never told her so I could eat his share of the delicious parmagiana leftovers. Give it a try it is awesome, I grill the eggplant to cut down on the oil. I just brush them with EVOO, S. & P.. I don't bother with the salting anymore with the colander when I grill them.
I also sometimes add hard boiled egg slices, it's a Neopolitan thing I learned from my husband's aunt. I also add whole hard boils to the middle of my meatloaf when husband's not around. I don't add pepperoni, but always make mine with meat sauce, which is why it tastes so much better than most (IMHO of course).
Deep fry the eggplant, after flouring, then dipping in 5 eggs mixed with lots of parmesan and heavy cream, then breadcrumbs. The leftover egg dip gets poured between the middle layers for a souffle like consistancy. I think that's all my secrets....can't bear to eat anyone else's anymore.
That's a really interesting recipe. I've seen whole hard boiled eggs in tomato sauce at a buffet not long ago and thought it was the strangest combination. Of course I had to try it. It was okay. I think I only like hard boiled eggs served cold. But I love th eidea of adding pepperoni to eggplant parm.
I don't have a favorite, but I can tell you I made the Cooks Illustrated version last weekend and it was not great. Not that it was bad, per se, but it was a ton of work and not that tasty. That one had breaded eggplant that was baked, not fried. Would never do that again.... For what it's worth.
I thought it was dry and just not that flavorful. I did the baked version, though, which involved salting the eggplant then flouring, dipping in egg wash then coating with white bread breadcrumbs and baking on a rack. I think I cooked the sauce down too much, but regardless, the coating got very soggy and the eggplant lacked flavor. I think it would be better if I'd fried it.
Here's a short article that mentions my favorite restaurant Eggplant Parm, at Artu in Boston's North End. They press it to remove bitterness, and then dredge in flour, dip in egg wash and then deep fry. I salt it and then squeeze and rinse, then dredge in flour, dip in egg wash, and pan fry. I love the silky texture that this method gives the eggplant.
I really like the version I've had at Farm a few times this summer:
Stack fried eggplant slices with mozzarella, fresh tomato slices, and pesto, in individual gratin dishes. Surround with marinara. Bake until bubbly and top with a little more pesto. The addition of fresh tomato and pesto provides a wonderful burst of summer flavors.