Studies have proven that vegetarians who follow a well-balanced diet often have a lower chance of coronary artery diseases, obesity, hyper tension etc. Adding a good variety of fruits and vegetables along with legumes, grains and dairy is very important for a healthy lifestyle. An eggplant falls under this category of nutritious vegetables which is high in iron, potassium and fiber and if cooked well it can yield great results. There are various dishes you can make with this versatile vegetable, but many people avoid cooking eggplant with the fear of over cooking it or because they think it is too difficult to prepare. But, you need not panic as you can start your eggplant cooking expedition with an easy and delicious eggplant parmesan which is sure to be a hit at your dining table. Read on to learn how to make a delectable eggplant parmesan and impress the guests.
Complexity Level: Basic
Time Required: 70-90 minutes
Resources Required:
- Extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup black olives, pitted and roughly chopped
- 2 cans of tomatoes, crushed by hand
- 1 teaspoon hot red pepper flakes
- 3 tablespoons capers, drained
- 3/4 cup fresh basil leaves, torn
- Salt and freshly ground black pepper
- 4 cups dried bread crumbs
- 1 tablespoon dried oregano
- 5 eggs
- 1 cup all purpose flour
- 4 pounds medium sized eggplants
- 2 pounds whole milk ricotta cheese
- 1 1/4 cups freshly grated Parmigiano-Romano
- 2 pounds shredded mozzarella cheese
Instructions:
1. Make the sauce
- Place a saucepan over medium high heat and pour some olive oil.
- Once hot, add garlic and cook for about a minute.
- Put olives, capers and pepper flakes in it and cook for a couple of minutes, stirring continuously.
- Add the tomatoes along with the juices and bring it to a gentle simmer.
- Stir in the basil and season with enough salt and pepper.
- Simmer for 10 more minutes and take it off the heat. Keep aside.
2. Prepare the eggplant
- Into a large bowl, add the bread crumbs, oregano and garlic powder and season well with salt and pepper.
- Into another bowl, break 3 eggs and beat well with a fork.
- Place the flour on a plate and season it with salt and pepper.
- Trim and slice the eggplant lengthwise into 1/2 inch thick slices and keep it ready next to the flour, eggs and breadcrumbs.
- Keep a frying pan over medium high heat and add about 1/4 inch olive oil.
- When hot, get ready to fry the eggplant.
- Dredge the slices of eggplant in flour first and then dip them properly in the egg followed by coating them in bread crumbs.
- Place them in the oil and fry till tender and brown on all sides.
- Continue cooking the entire batch of sliced eggplant similarly and once done, drain on paper towels.
3. Assembling
- Stir together the ricotta cheese and 1/2 cup of the Parmigiano cheese till well combined.
- Add the basil and remaining 2 eggs and season well with salt and pepper. Keep aside.
- Preheat the oven to 350 degrees F and grease a baking dish well with butter.
- Spoon the tomato sauce and layer the bottom of the baking dish. Follow with a layer of fried eggplant and top with half of the ricotta- egg mix. Continue with another layer of sauce and finally with a third of the mozzarella cheese.
- Repeat this process with the eggplant, remaining ricotta mixture and sauce and finally sprinkle the top with the 3/4 cup of grated Parmigiano.
- Place the dish in the oven and bake for about an hour or until the top is golden and the sauces are bubbling slightly.
- Once you take it out of the oven, let it stand for about 20 minutes before cutting and serving.
Frequently Asked Questions:
Can I freeze the eggplant parmesan?
Yes, cooked eggplant parmesan can be frozen for a long period of time. Once cooked, cool the dish completely and then divide into smaller portions. This will make thawing easier and also saves space in the freezer. Then, place them into individual freezer bags and seal them properly to prevent freezer burn which can ruin the taste and texture and freeze till you are ready to use.
Quick Tips:
- For an easier version, use canned or bottled spaghetti or pasta sauce.
- You can add any minced meat of choice to alter the dish. Precook it separately or along with the sauce and then add them to the layers.
Things To Watch Out For:
If you cut the eggplant way before you plan to cook, it may discolor. To avoid this, dab some lime juice the moment you slice it.
