Tuesday, September 6, 2011

Eggplant Parmesan

I must have you know that this is the recipe that inspired me to buy a food processor.

I saw my desperate need (!) for one after I drove over to my parents' house to borrow theirs in order to make bread crumbs.

I figured that if I were going to make eggplant Parmesan on a semi-regular basis, a 3-mile drive each time around just wasn't going to cut it.

It took me a couple months to work up the courage to ask El Hub if I could spend the money on one.  When I finally posed the question, his answer was a quick, "Sure."

I had gathered courage for nothing.

No matter.  Purchasing a food processor was one of the best cooking decisions I've ever made.

And eggplant Parmesan is one of the best ways to eat eggplant.

Seriously.  The crispy coating.  The garlic.  The basil.  The sauce.  Melty cheese.

If you don't like eggplant, you barely know that you're even eating it.  Sidenote:  this recipe takes a bit of time to prepare, so cue up your favorite album on your iPod and have fun with it!

For El Hub, he declared this was about the only way he can eat it.  Drama.

I am sharing this recipe over at Jam Hands--and you're invited to the party as well!  

Eggplant Parmesan
Adapted from Annie's Eats

For the eggplant:
1 lb. globe eggplant, cut crosswise into ¼-inch thick rounds
1½ tsp. kosher salt
a loaf of French bread bread, torn into chunks (the staler the bread, the better)
3/4 cups grated Parmesan cheese
Pinch of salt
3/4 tsp. pepper
3/4 cup all-purpose flour
3 large eggs
3 tbsp. vegetable oil

For the tomato sauce:
2 (14.5 oz) cans diced tomatoes
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced or pressed
1/4 tsp. red pepper flakes
1/4 cup fresh basil leaves, coarsely chopped
Salt and ground black pepper

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese (about ¼ cup)
Fresh basil leaves, torn, for garnish

Place a rimmed baking sheet in the oven and preheat to 425˚ F. 

To prepare the eggplant, toss the eggplant slices with the kosher salt in a large bowl until combined. Transfer the salted eggplant to a colander and set the colander over the now empty bowl. Let stand until the eggplant releases at least 1 tablespoon liquid, 30-45 minutes. Spread the eggplant slices on a triple thickness of paper towels (or layers of clean kitchen towels); cover with another triple thickness of paper towels. Press firmly on each slice to remove as much liquid as possible. Wipe off any excess salt.

Pulse the bread in a food processor to fine crumbs (about 15 1-second pulses), making about 3 cups. Transfer the crumbs to a pie plate and mix in the flour, cheese, salt, and pepper; set aside. Wipe out the bowl of the food processor.

Beat the eggs in a second pie plate.  Dip eggplant slices in the eggs, letting the excess run off.  Coat evenly with the bread crumb mixture. Set the breaded slices on a wire rack. Repeat with the remaining eggplant until all the slices are breaded.

Remove the preheated baking sheet from the oven. Add the vegetable oil to the sheet and tilt to coat evenly. Place the breaded eggplant slices on the baking sheet in a single layer. Bake until the eggplant is well browned and crisp, about 30 minutes, rotating the baking sheet after 10 minutes and flipping the slices after 20 minutes. Do not turn off the oven after the slices are baked.

While the eggplant is baking, prepare the tomato sauce. Process about half of the diced tomatoes in the food processor until almost smooth, about 5 seconds. Heat the olive oil, garlic and red pepper flakes in a medium saucepan over medium-high heat, stirring occasionally, until fragrant and the garlic is light golden, about 3 minutes. Stir in the processed tomatoes and the remaining diced tomatoes. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened at reduced, about 15 minutes. Stir in the basil and season with salt and pepper to taste.

To assemble the dish, spread ½ cup of the sauce in the bottom of a 2-quart casserole dish. Layer in half of the eggplant slices, overlapping the slices to fit. Spread with another ½ cup of the sauce. Sprinkle with half of the mozzarella. Layer in the remaining eggplant and dot with the remaining sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the Parmesan cheese and the remaining mozzarella. Bake until bubbling and the cheese is browned, 13-15 minutes. Cool 10 minutes, scatter the basil over the top, and serve.

No comments:

Post a Comment

Thanks for leaving a comment! I love hearing from you!