4. Eggplant Parmigiana
- 1 can (28 oz) crushed tomato | San Marzano or similar
- 1 small yellow onion | finely chopped
- 3 garlic cloves | minced
- 1 tsp basil | dried
- 1 tsp oregano | dried
- 2 tbsps olive oil | for sautéing onion and garlic
- salt & pepper to taste | for marinara sauce
- pinch of sugar | optional
- 2 medium eggplants | sliced into 1/2 inch-thick rounds
- 1/4 cup salt | for sweating eggplant
- 1 cup all purpose flour
- 3 large eggs
- 1 cup breadcrumbs | Italian style
- 1/2 cup parmesan cheese | grated
- 1 tsp oregano | dried
- 1 tsp garlic powder
- 1/2 tsp black pepper | ground for eggplant breading
- olive oil for frying breaded eggplant | quantity will depend on the size of your skillet
Ingredients for the marinara sauce:
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Stir in crushed tomatoes, dried basil, dried oregano, salt, pepper and sugar (if using). Simmer on low for about 45 minutes - 1 hour, stirring occasionally. Adjust seasoning to taste.
Ingredients for the eggplant:
Liberally sprinkle the eggplant slices with salt and let them sit in a colander for 30 minutes. This will help draw out excess moisture and bitterness. Rinse the slices and pat dry with a paper towel.
Set up your breading station: In a shallow dish, add the flour. In a second dish, beat the eggs until well incorporated. In a third dish, combine: breadcrumbs, grated parmesan cheese, dried oregano, garlic powder and black pepper.
Dip each eggplant slice into the flour, shaking off excess. Then dip in the beaten egg dish and finally coat with the breadcrumb mixture.
In a large skillet, heat enough olive oil over medium heat to cover the bottom of the pan. Working in small batches, add the breaded eggplant slices and fry until golden brown, about 3-4 minutes per side. Remove and place on a paper towel lined plate to drain excess oil.
To bake: Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of marinara sauce on the bottom. Add a layer of fried eggplant, followed by a layer of marinara sauce. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes. Remove from heat and allow to cool for 10 minutes.
Ingredients for Garnish & Serving:
