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Recipe Detail Page
Eggplant Parmesan
Winter 2017
I have to admit to loving Eggplant Parmesan. Its rich, cheesy centre with a touch of crunch is perfect as a side dish or a main dish with a salad. I have tried many variations over the years, but what I don’t like is eggplant that is breaded and fried: it makes the dish heavy and oily. In my version, I bake the eggplant then layer it with a rich tomato sauce and 3 different cheeses, finishing with a sprinkle of seasoned bread crumbs to give the dish a textural crunch. This dish can be assembled ahead of time and baked when needed.
Serves 6
EGGPLANT
2 large eggplants
Salt
2 tbsp (30 mL) olive oil, plus extra for baking sheet
RICH TOMATO SAUCE
3 tbsp (45 mL) olive oil
1 tsp (5 mL) chopped garlic
½ cup (125 mL) white wine
1 can (796 mL) tomatoes, San Marzano preferred
6 basil leaves, slivered
¼ tsp (1 mL) sugar
¼ tsp (1 mL) chili flakes
Salt and freshly ground pepper
1½ cups (375 mL) grated mozzarella, about 8 oz (250 g)
¾ cup (175 mL) fior di latte, torn into bite-size pieces, about 5 oz (150 g)
1 cup (250 mL) grated Parmesan
½ cup (125 mL) fresh bread crumbs
2 tsp (10 mL) olive oil
2 tsp (10 mL) chopped fresh basil
½ tsp (2 mL) finely chopped garlic
1. Preheat oven to 400°F (200°C).
2. Slice eggplant lengthwise in ¼-inch-thick (5-mm) slices. Sprinkle slices on both sides with salt and place in a single layer on a metal rack. Let sit for 15 minutes to drain off excess moisture. Pat dry with paper towel. Transfer to an oiled baking sheet and brush top sides with 2 tbsp (30 mL) oil. Bake for 25 to 30 minutes, flipping halfway through, until slices are browned. Reserve.
3. Heat medium sauté pan or high-sided skillet over medium-high heat and add 2 tbsp (30 mL) oil. Add garlic and sizzle for 30 seconds. Add wine and bring to a boil. Crush tomatoes and add with their juice to pan (the easiest way to do this is to use your hands). Bring to boil, then reduce heat to simmer and add basil and sugar. Cook for 10 to 15 minutes or until thickened and flavourful. Season with chili flakes, salt and pepper.
4. Spread one-third of tomato sauce on base of oiled casserole dish. Place a single layer of slightly overlapping eggplant slices overtop. Combine mozzarella and fior di latte. Place a layer of cheese mixture on eggplant and sprinkle with ¼ cup (60 mL) Parmesan. Repeat layers, finishing with mozzarella and fior di latte mixture.
5. Combine bread crumbs, 2 tsp (10 mL) oil, basil, garlic and remaining Parmesan cheese. Sprinkle over casserole.
6. Bake for 20 to 30 minutes or until sauce is bubbling and cheese is melted. Let sit for 10 minutes before cutting to let juices retract.
Serves 6
