Eggplant Parmesan
2 min read
Serves
| Eggplant1 mediumeggplantsliced into 1/2-inch rounds | lay out eggplant slices30–45 min | heat 1 tbsp butter2–3 min | heat olive oil3–5 min | season with salt | preheat oven to 375°F | bake for 12–15 minutes12–15 min | spoon a generous bed | garnish with grated |
|---|---|---|---|---|---|---|---|---|
| to tastekosher saltfor drawing out moisture | ||||||||
| Blistered Cherry Tomato Sauceto tastekosher salt | ||||||||
| Eggplant½ ¼ cupspanko breadcrumbs | ||||||||
| 1 largeeggsbeaten | ||||||||
| Blistered Cherry Tomato Sauce1–2 clovesgarlic clovesthinly sliced | ||||||||
| Eggplant2 tbspunsalted butterfor frying | ||||||||
| 1 tbspolive oilmixed with butter for frying | ||||||||
| Blistered Cherry Tomato Sauce1 tbspolive oil | ||||||||
| 2 cupscherry tomatoes | ||||||||
| ½ largeshallotfinely chopped | ||||||||
| to tasteblack pepperfreshly cracked | ||||||||
| ½ small handfulfresh basiltorn, for finishing | ||||||||
| Eggplant4 ozfresh mozzarellasliced | ||||||||
| ⅛ cupgrated parmesanoptional, for garnish | ||||||||
Method
To prepare the eggplant
- 30–45 minLay out eggplant slices and sprinkle both sides generously with kosher salt. Let sit for 30–45 minutes to draw out moisture, then pat dry thoroughly with paper towels. Dip each slice in beaten egg, then coat with panko breadcrumbs.
- 2–3 minheat 1 tbsp butter In a large skillet over medium heat, heat 1 tbsp butter and 1½ tsp olive oil. Fry eggplant slices in batches, adding more butter/oil as needed, until golden brown and lightly crisped, about 2–3 minutes per side. Transfer to a paper towel-lined tray.
To make the blistered cherry tomato sauce
- 3–5 minHeat olive oil in a heavy skillet over high heat until shimmering. Add cherry tomatoes and let them blister undisturbed for 2–3 minutes. Add shallot and garlic, stirring frequently until fragrant and tomatoes begin to burst, another 3–5 minutes.
- Season with salt and pepper to taste. Stir in torn basil and remove from heat. Keep warm. (Optional) For a smoother sauce, use an immersion blender to blend to desired consistency, either partially or fully.
To assemble
- Preheat oven to 375°F (190°C). Arrange the fried eggplant slices on a parchment-lined baking sheet. Top each with a slice of fresh mozzarella.
- 12–15 minBake for 12–15 minutes, or until the cheese is fully melted and bubbling. (Optional) broil for 1–2 minutes for light browning on the cheese.
To serve
- Spoon a generous bed of the cherry tomato sauce onto each plate. Place the eggplant slices directly over the sauce.
- Garnish with grated parmesan and fresh basil if desired. Serve immediately.