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| Eggplant Parmesan |
| This recipe is from The Complete America’s Test Kitchen TV Show Cookbook; the original recipe has been halved – this should serve 2 -3 people. As far as we are concerned this is the best Eggplant Parmesan we've ever tried - hands down! |
1 medium eggplant, cut into ¼” thick rounds
½ Tbsp kosher salt
4 slices high-quality white sandwich bread, torn into quarters
1 oz parmesan cheese, grated (about ½ cup)
½ cup unbleached all-purpose flour
2 large eggs
3 Tbsp vegetable oil
4 oz whole milk or part skim mozzarella, shredded (about 1 cup)
½ oz parmesan, grated
5 fresh basil leaves, torn for garnish
½ Tbsp kosher salt
4 slices high-quality white sandwich bread, torn into quarters
1 oz parmesan cheese, grated (about ½ cup)
½ cup unbleached all-purpose flour
2 large eggs
3 Tbsp vegetable oil
4 oz whole milk or part skim mozzarella, shredded (about 1 cup)
½ oz parmesan, grated
5 fresh basil leaves, torn for garnish
1. For the eggplant: Toss the eggplant in a bowl with the kosher salt until combined & transfer to a large
colander to drain for about 30 minutes. Spread eggplant between triple thick paper towels and press to
remove all excess liquid. Wipe off any excess salt. (this step helps take any bitterness out of the
eggplant)
2. While the eggplant is draining, place a rimmed baking sheet on the middle oven rack & preheat oven to
425 degrees. Process the bread cubes in a food processor to fine even crumbs, about 20-30 seconds.
Transfer the crumbs to a pie plate, stir in parmesan, and season with salt & pepper; set aside.
3. Combine flour & ½ tsp pepper in a large Ziploc bag; shake to combine. Beat the eggs in a second pie
plate. Place 8-10 eggplant slices in the bag with the flour & shake to coat slices. Remove slices, shaking
off excess flour, dip into eggs, and then coat evenly with breadcrumb mixture. Place on wire rack while
repeating process with remaining eggplant.
4. Remove preheated baking sheet from oven & add 3 Tbsp oil to sheet, tilting to coat evenly. Place
eggplant slices on sheet in a single layer & bake until well browned, about 30 minutes, flipping the
eggplant slices after about 20 minutes.
5. For the sauce: while the eggplant bakes, process 1 can of diced tomatoes in food processor until
almost smooth, about 5 seconds. Heat the olive oil, garlic & red pepper flakes in a saucepan over medium
heat, stirring occasionally, until garlic is fragrant & golden, about 3 minutes. Stir in processed tomatoes
and remaining can of diced tomatoes. Bring sauce to a boil, then reduce heat to medium low & simmer
until slightly thickened & reduced, about 15 minutes. Stir in basil & season with salt & pepper to taste.
6.To assemble: Spread ½ cup of tomato sauce in the bottom of a 9x9 baking dish. Layer ½ of the
eggplant slices, overlapping the sides to fit; distribute another ½ cup of sauce over the eggplant;
sprinkle with ½ the mozzarella. Layer in the remaining eggplant, dot with another ½ cup of sauce, leaving
majority of eggplant bare so it will crisp; sprinkle with remaining parmesan & mozzarella. Bake until
bubbly and cheese is browned, 13-15 minutes. Cool 10 minutes, scatter basil on top & serve with
remaining tomato sauce on the side.
colander to drain for about 30 minutes. Spread eggplant between triple thick paper towels and press to
remove all excess liquid. Wipe off any excess salt. (this step helps take any bitterness out of the
eggplant)
2. While the eggplant is draining, place a rimmed baking sheet on the middle oven rack & preheat oven to
425 degrees. Process the bread cubes in a food processor to fine even crumbs, about 20-30 seconds.
Transfer the crumbs to a pie plate, stir in parmesan, and season with salt & pepper; set aside.
3. Combine flour & ½ tsp pepper in a large Ziploc bag; shake to combine. Beat the eggs in a second pie
plate. Place 8-10 eggplant slices in the bag with the flour & shake to coat slices. Remove slices, shaking
off excess flour, dip into eggs, and then coat evenly with breadcrumb mixture. Place on wire rack while
repeating process with remaining eggplant.
4. Remove preheated baking sheet from oven & add 3 Tbsp oil to sheet, tilting to coat evenly. Place
eggplant slices on sheet in a single layer & bake until well browned, about 30 minutes, flipping the
eggplant slices after about 20 minutes.
5. For the sauce: while the eggplant bakes, process 1 can of diced tomatoes in food processor until
almost smooth, about 5 seconds. Heat the olive oil, garlic & red pepper flakes in a saucepan over medium
heat, stirring occasionally, until garlic is fragrant & golden, about 3 minutes. Stir in processed tomatoes
and remaining can of diced tomatoes. Bring sauce to a boil, then reduce heat to medium low & simmer
until slightly thickened & reduced, about 15 minutes. Stir in basil & season with salt & pepper to taste.
6.To assemble: Spread ½ cup of tomato sauce in the bottom of a 9x9 baking dish. Layer ½ of the
eggplant slices, overlapping the sides to fit; distribute another ½ cup of sauce over the eggplant;
sprinkle with ½ the mozzarella. Layer in the remaining eggplant, dot with another ½ cup of sauce, leaving
majority of eggplant bare so it will crisp; sprinkle with remaining parmesan & mozzarella. Bake until
bubbly and cheese is browned, 13-15 minutes. Cool 10 minutes, scatter basil on top & serve with
remaining tomato sauce on the side.
For the sauce:
2 - 14.5 oz cans diced tomatoes
1 Tbsp extra virgin olive oil
2 medium garlic cloves, minced
1/8 tsp red pepper flakes
¼ cup chopped fresh basil
2 - 14.5 oz cans diced tomatoes
1 Tbsp extra virgin olive oil
2 medium garlic cloves, minced
1/8 tsp red pepper flakes
¼ cup chopped fresh basil