Eggplant Parmesan - Melanzane alla Parmigiana

Eggplant Parmesan (Aubergine Parmigiana) is something I most often make in the same way I make Chicken Parmesan, which is wonderful, but once in a while I'm in the mood for a sort of lasagne-like, casserole-style version. As you might expect, I've streamlined it!

For this style, I skip the breading. I don't even dredge the eggplant slices in flour. And, of course, I skip the laborious salting and draining and blotting dry that is supposed to remove the bitterness because I've never had a bitter eggplant in my entire life. And I skip the frying because it makes such a mess and does nothing for the texture of this dish. 

You know I can't resist painting the groceries!

If I had to pick one "must" it would be: Slice the eggplant (aubergine) 1/4 inch (6 mm) thick, the perfect thickness to give the proper texture. Also, cut lengthwise slices rather than rounds to give structure to the dish. That, along with going easy on the sauce, will make tidy layers that will slice into neat squares rather than spoonable blobs. 

Meant to be served warm, not hot—some people even serve it cold—it must rest for 25 or 30 minutes before slicing and serving, which also contributes to its holding its shape rather than collapsing on the plate.

I hope you'll try it soon and let me know how you liked it and if my directions need any clarification.

If you like it, please Pin it and share it!

Eggplant Parmesan - Aubergine Parmigiana

(Makes 4 to 6 servings)

The Sauce

(Makes about 3 cups, more than you need)

1 28-ounce can fire roasted crushed tomatoes

2 tablespoons olive oil

1/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon parsley flakes

1/4 teaspoon crushed red pepper flakes

The Eggplant

2 pounds eggplant

4 tablespoons extra virgin olive oil, divided

1/4 teaspoon salt

1 teaspoon coarsely ground black pepper

The Cheese

1/2 pound (8 ounces/227 grams) thinly sliced or shredded mozzarella

2/3 cup medium grated (2 ounces/57 grams) parmesan

1 In a 2-quart saucepan, bring the ingredients to a boil. Reduce heat and simmer (visibly bubbling), loosely covered, for 1 hour, stirring occasionally, to reduce and thicken. Pour it into a 4-cup glass measure to cool while proceeding with recipe and to see how much sauce you have. If you have more than 2 1/4 cups, save the extra for another use; if you have less, add water to make 2 1/4 cups or just use a little less sauce in each layer. The dish isn't supposed to be too saucy.

2 Preheat oven to 450F/230C/Gas8. Line two half sheet pans with parchment paper. Spread 1 tablespoon of olive oil over each parchment. Wash, but do not peel, the eggplants. Peel back the calyx (the green tops) of the eggplants, cut off just the minimum at the top and a bit off the bottom so that they can stand, and slice the standing eggplants lengthwise into 1/4-inch-thick slices. Or you can square off the sides just a bit and make the slices with the eggplants on their sides, if that's easier. 

3 Place on baking sheets in single layer, but crowding a bit is fine. Brush with remaining 2 tablespoons of olive oil. Sprinkle with salt and pepper. Bake for 10 minutes. Check them. Rotate the baking sheets top to bottom and front to back. Bake until the slices are quite dried, perhaps browned, but not burnt, checking in a few minutes. The slices will not need turning and baking on the other side unless you've cut them thicker.

4 Reduce heat to 375F/190C/Gas5. Lightly oil or butter, or spray with cooking spray, an 8x8x2-inch baking dish. Assemble: Spread 1/4 cup of sauce in the dish. Then make 4 layers of a fourth of the eggplant, 1/2 cup sauce, about a fourth of the mozzarella, about a fourth of the parmesan. Bake for abut 25 to 30 minutes. Let stand for 25 to 30 minutes before slicing and serving.

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Jean