Vera Eggplant Parm Recipe
True eggplant with Parmigiano-Reggiano cheese is not a dish with breaded and fried eggplant slices that are layered with mozzarella cheese like many Americans are used to. Instead, the eggplant can be roasted, grilled or yes, cooked in a pan with some olive oil. The thinly sliced cooked eggplant is then layered with a simple tomato sauce and a reasonable amount of Parmigiano cheese. I make mine with a thin layer of mozzarella cheese only on top which is optional.
When shopping for an eggplant, be sure to buy one that feels very heavy, dense and firm. I like to buy them right before I use them and store them out on my counter rather than in the fridge.
To make garlic bread to serve with this recipe, split a loaf of ciabatta in half and lightly toast it in the oven. Melt a couple tablespoons of butter with some EVOO in a small skillet and grate in a generous amount of garlic, let infuse. Brush the melted butter onto the toasted bread and return to the oven to toast until golden brown.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
For the Eggplants:
- 4 medium eggplants, very firm, heavy and dense feeling
- Salt
- 1 tablespoon of red pepper flakes
- 1 tablespoon of fennel seed or fennel pollen
- 2 teaspoon of dried oregano
- 2 teaspoons each of granulated garlic and granulated onion
- EVOO cooking spray
For the Simple Red Sauce:
- 2 tablespoons of EVOO
- 2 tablespoons of butter
- 3 cloves of garlic
- 3 cups of tomato passata
- 1 28 ounce can of crushed or diced tomatoes or 1 28 ounce can of whole San Marzano tomatoes, crushed by hand
- A sprinkle of sugar
- A handful of basil leaves, torn
Directions
For the Eggplant:
Preheat the oven to 450 F.
Trim off the tops of the eggplants and peel 4 thin layers of skin off of each eggplant using a vegetable peeler. Thinly slice each eggplant lengthwise into steaks about ¼-½ inch thick. Salt the eggplant slices and let rest on towels for about 30 minutes to let them firm up and drain.
Mix the spices together in a small bowl.
Arrange the sliced eggplants on large baking sheets lined with parchment paper and spray evenly with EVOO spray. Season the eggplant thoroughly with the spice blend.
Roast until golden and tender, about 20 minutes, rotating the pans halfway through cooking. Remove from the oven and let cool long enough to handle.
Make the simple red sauce while the eggplant is roasting.
For the Simple Red Sauce:
Heat EVOO over medium-low heat in a medium saucepan or dutch oven and melt the butter into it. Grate in garlic and let cook for a minute.
Add tomato passata, crushed or diced tomatoes and a slight sprinkle of sugar, stir and let simmer partially covered for about 20 minutes.
Remove the sauce from the heat and stir in basil leaves. Reserve for later.
To Assemble:
2 ½ cups grated Parmigiano-Reggiano cheese
One ball of firm mozzarella, thinly sliced
Handful of fresh basil leaves, torn
Garlic bread, optional, to serve
