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Eggplant parmesan
Eggplant is the perfect substitute for this Italian dish. It’s juicy, meaty, and crisp and provides a great base for a flavorful, quick sauce and a whole lot of melty mozzarella.
YIELDS
4
TO
6
Ingredients
- 2 medium eggplants
- 2 eggs
- 1/4 cup mayonnaise
- 1 1/2 cups ground Parmigiano-reggiano cheese, plus more for serving
- 1 1/4 cups panko breadcrumbs
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- Kosher salt and black pepper
- 2 tablespoons olive oil, plus more for frying
- 1 pint cherry tomatoes, halved
- 2 garlic cloves, finely grated
- 1 can (27 fl oz) crushed tomatoes
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped basil
- 1 tablespoon finely chopped oregano
- 1/2 teaspoon crushed red pepper flakes
- 8 oz ball fresh mozzarella, thinly sliced
Directions
- Preheat your oven to 400°F. Trim the stem and bottom from each eggplant and slice into three-quarters-inch-thick rounds. In a shallow dish, beat together the eggs and mayonnaise. Combine the ground Parmigiano-Reggiano cheese, breadcrumbs, Italian seasoning, garlic powder, and half a teaspoon of salt and pepper in a separate shallow dish. Working with one piece of eggplant at a time, dip it into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to make the breadcrumbs stick. Set aside.
- Place a large cast-iron skillet or oven-safe sauté pan over medium-high heat when all the eggplant is coated. Add the oil and swirl to coat the bottom of the pan. Working in batches to avoid overcrowding the pan, cook the eggplant for two to three minutes per side or until golden brown, adjusting the heat as necessary. Remove to a plate and cook the eggplant, adding more oil to the pan as needed.
- Once the eggplant has all been browned, turn the heat down to medium and add oil to the pan. Add the cherry tomatoes, season with salt and pepper, and cook for two to three minutes until they break down and get juicy. Stir in the garlic and cook for 30 seconds. Remove the pan from the heat and transfer the cherry tomatoes and garlic to a large bowl or a four-cup glass measuring cup. Stir in the crushed tomatoes, parsley, basil, oregano, and red pepper flakes. Season to taste with salt and pepper.
- Spread about one cup of the sauce into the bottom of the skillet or sauté pan and layer in the eggplant, topping each slice with a spoonful before layering with cheese and more eggplant. Continue until all the eggplant is used up. I like to layer mine on an angle, which keeps the eggplant a little crisper. Transfer the pan to the oven and bake for 20 to 25 minutes or until the cheese is melted and golden brown. If desired, allow the eggplant Parmesan to cool for five minutes before serving, scattered with more fresh herbs and Parmigiano-Reggiano cheese. Enjoy!
TIP: If you prefer or happen to have it on hand, substitute regular low-moisture mozzarella, sometimes called pizza mozzarella, for fresh mozzarella.
Excerpted from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
