What To Know
- The key to a successful eggplant parmesan is in the layering, which ensures that each bite is a perfect balance of flavors and textures.
- Bake the eggplant parm in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
- If you are using a thick layer of tomato sauce, pre-bake the eggplant slices for a few minutes before assembling the eggplant parm.
Eggplant parmesan, also known as eggplant parmigiana, is a classic Italian dish that combines the flavors of tender eggplant, rich tomato sauce, and melted cheese. The key to a successful eggplant parmesan is in the layering, which ensures that each bite is a perfect balance of flavors and textures. In this blog post, we will take you through the steps of how to layer eggplant parm, providing tips and tricks to create a dish that will impress your family and friends.
1. Prepare the Eggplant
- Choose firm and ripe eggplants. Cut them into 1/2-inch thick slices.
- Sprinkle the eggplant slices with salt and let them rest for 30 minutes. This will help draw out the excess moisture and prevent them from becoming soggy.
- Rinse the eggplant slices and pat them dry.
- Dredge the eggplant slices in flour, beaten eggs, and breadcrumbs. This will create a crispy coating that will hold the eggplant together during baking.
2. Fry the Eggplant
- Heat a large skillet over medium heat. Add enough oil to cover the bottom of the skillet.
- Fry the eggplant slices in batches until they are golden brown on both sides.
- Drain the eggplant slices on paper towels to remove excess oil.
3. Make the Tomato Sauce
- In a large saucepan, heat some olive oil over medium heat.
- Add chopped onion, garlic, and herbs (such as basil, oregano, and thyme) to the saucepan and cook until softened.
- Add crushed tomatoes, tomato paste, and seasonings (such as salt, pepper, and red pepper flakes) to the saucepan.
- Bring the sauce to a simmer and let it cook for at least 30 minutes, or until it has thickened.
4. Assemble the Eggplant Parm
- Preheat the oven to 375°F (190°C).
- In a large baking dish, spread a thin layer of tomato sauce.
- Arrange a layer of fried eggplant slices over the tomato sauce.
- Top the eggplant with a layer of shredded mozzarella cheese.
- Repeat the layers until all the eggplant slices and tomato sauce have been used up.
- Sprinkle the top layer with grated Parmesan cheese.
5. Bake the Eggplant Parm
- Bake the eggplant parm in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
- Let the eggplant parm cool for a few minutes before slicing and serving.
6. Garnish and Serve
- Garnish the eggplant parm with fresh basil leaves or chopped parsley.
- Serve the eggplant parm with a side of pasta or a salad.
Tips for Layering Eggplant Parm
- Use a variety of cheeses for a more flavorful dish. Try using a combination of mozzarella, Parmesan, and ricotta cheeses.
- Don’t overcrowd the baking dish. Make sure there is enough space between the eggplant slices so that they can cook evenly.
- If you are using a thick layer of tomato sauce, pre-bake the eggplant slices for a few minutes before assembling the eggplant parm. This will help prevent the eggplant from becoming soggy.
- For a crispier eggplant parm, broil it for a few minutes before serving.
A Taste of Italy: Variations on Eggplant Parmigiana
Eggplant parmigiana is a versatile dish that can be customized to your liking. Here are a few variations on the classic recipe:
- Eggplant Rollatini: Instead of layering the eggplant slices in a baking dish, roll them up with the tomato sauce and cheese inside.
- Eggplant Parmesan Stacks: Cut the eggplant slices into rounds and stack them with layers of tomato sauce and cheese.
- Eggplant Parmesan Bites: Cut the eggplant slices into small pieces and bake them with tomato sauce and cheese in muffin tins.
Summary: A Layered Masterpiece
Eggplant parmesan is a delicious and satisfying dish that is perfect for any occasion. By following the steps in this guide, you can create a layered masterpiece that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Italy in your own kitchen!
Answers to Your Questions
Q: What is the best type of eggplant to use for eggplant parm?
A: Choose firm and ripe eggplants that are free of blemishes. Italian eggplants are a good choice because they have fewer seeds and a milder flavor.
Q: Do I need to peel the eggplant before cooking it?
A: No, you do not need to peel the eggplant before cooking it. The skin will soften during baking and become edible.
Q: Can I use store-bought tomato sauce for eggplant parm?
A: Yes, you can use store-bought tomato sauce for eggplant parm. However, it is best to choose a high-quality sauce that is made with fresh tomatoes and herbs.
Q: How do I know when the eggplant parm is done baking?
A: The eggplant parm is done baking when the cheese is melted and bubbly and the eggplant is tender. You can also insert a toothpick into the center of the dish. If it comes out clean, the eggplant parm is done.
Q: Can I freeze eggplant parm?
A: Yes, you can freeze eggplant parm. To freeze, let the eggplant parm cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe container. The eggplant parm can be frozen for up to 3 months.
