BA'S BEST EGGPLANT PARMESAN
Trying
to slice into this eggplant Parmesan while it's molten hot creates an oozy
mess, so let it rest at room temperature for at least 30 minutes to firm up
before serving.
Servings : 12
INGREDIENTS
Marinara
·
¼
cup olive oil
·
1
head of garlic, cloves crushed
·
1
large red onion, chopped
·
3
oil-packed anchovy fillets (optional)
·
½
teaspoon crushed red pepper flakes
·
1
tablespoon tomato paste
·
¼
cup dry white wine
·
2
28-ounce cans whole peeled tomatoes
·
¼
cup torn basil leaves
·
½
teaspoon dried oregano
·
Kosher
salt
Eggplant and Assembly
· 4
pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch
thick
·
Kosher
salt
·
3
cups panko (Japanese breadcrumbs)
·
1½
teaspoon dried oregano
·
1
teaspoon freshly ground black pepper
·
1½
cups finely grated Parmesan, divided
·
1½
cups all-purpose flour
·
5
large eggs, beaten to blend
·
1⅓
cups olive oil
·
½
cup finely chopped basil and parsley, plus basil leaves for serving
·
6
ounces low-moisture mozzarella, grated (about 1⅓
cups)
·
8
ounces fresh mozzarella, thinly sliced
INSTRUCTIONS
Marinara
· Preheat
oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic,
stirring often, until golden, about 4 minutes. Add onion, anchovies (if using),
and red pepper flakes and cook, stirring often, until onion is translucent,
about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly
darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost
completely evaporated, about 1 minute. Add tomatoes, breaking up with your
hands, and their juices; add basil and oregano and stir to combine. Swirl 1½
cups water into one tomato can, then the other, to rinse, and add to pot;
season with salt. Transfer pot to oven; roast sauce, stirring halfway through,
until thick and tomatoes are browned on top and around edges of pot, 2–2½
hours.
· Let
sauce cool slightly. Pass through the large holes of a food mill or process in
a food processor until mostly smooth. Taste and season with salt.
Do Ahead
Sauce
can be made 2 days ahead. Cover and chill.
Eggplant and Assembly
1.
Lightly
season eggplant slices all over with salt; place in a single layer on several
layers of paper towels inside a rimmed baking sheet. Top with another layer of
paper towels and more slices; repeat as needed. Top with a final layer of paper
towels, then another rimmed baking sheet; weigh down with a heavy pot. Let
eggplant sit until it has released excess liquid, 45–60 minutes. This step
gives the eggplant a creamy texture when baked.
2.
Meanwhile,
pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very
finely ground. Transfer to a shallow bowl.
3. Preheat
oven to 350°. Place flour in another shallow bowl and eggs in a third shallow
bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg,
allowing excess to drip off. Coat in breadcrumbs, packing all around, then
shaking off excess. Place on wire racks.
4.
Heat
⅔ cup oil in a large skillet,
preferably cast iron, over medium-high. Cook as many eggplant slices as will
comfortably fit in pan, turning once, until deep golden, about 5 minutes.
Transfer to paper towels and immediately press with more paper towel to absorb
oil. Working in batches, repeat with remaining slices, adding remaining ⅔
cup oil and wiping out skillet as needed. Let cool. Taste and season with more
salt if needed.
5. Toss
chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a
medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top
with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and
sprinkle with one-third of cheese mixture. Add another layer of eggplant,
followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers
with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a
rimmed baking sheet until eggplant is custardy, 45–60 minutes.
6. Remove
from oven and arrange fresh mozzarella over eggplant. Increase oven temperature
to 425° and bake, uncovered, until cheese is bubbling and browned in spots,
15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before
slicing.
Do Ahead
Eggplant
Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat
in a 350° oven, uncovering halfway through, until bubbling gently at edges.
Recipe from bonappetit. com
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