Best Way Eggplant Parm.
Best Way Eggplant Parm uses a flour-and-egg wash when cooking the eggplant slices. This creates a barrier to keep the slices from absorbing excessive oil, plus it provides another layer of flavor that’s similar to breadcrumbs but without the grease. Only possible drawback is that the slices tend to come apart when you cut them. If this bothers you (it doesn’t us) you can reassemble on the plate, slice the product cold then reheat in microwave, or build a shorter stack in a wider pan. Serves 4 as an entrée.
Ingredients:
1 medium eggplant, about 1 ½ lb
Kosher salt, maybe 1 T
2 T olive oil
1 egg
1 c all purpose flour
1 t Kosher salt
½ t ground black pepper
1 c good tomato sauce
2 T tomato paste (optional)
1 c grated mozzarella
¼ c grated parmesan or romano
1 t oregano
1 t garlic powder or 4 cloves garlic, chopped fine
Egg-battered slices waiting to be assembled into Best Way Eggplant Parm.
Method: peel the eggplant and slice crosswise into ¾ inch slices. Sprinkle both sides of each slice with salt and rub it in to be sure the surface is thoroughly coated. Stand the slices up in a colander for an hour or so to leach out excess liquid then dry thoroughly with a paper towel or clean cloth (you want to remove some of the salt as well as the water).
Heat the oil to medium-high (about 350 degrees) in a non-stick skillet. Make your dredging mixtures: thoroughly mix flour and spices in a plastic bag; dilute egg with a little water and beat. Dip each slice in the flour, then the egg, then lay it in the heated skillet. Don’t crowd the slices; cook in two batches if needed. If temperature is right it should sizzle when you put it in the pan then cook till the bottom of the slice is a light golden brown. Flip and cook the other side to the same light golden brown. Test for doneness with your finger; if the slices are not very tender and yielding give it another couple minutes with the heat slightly lowered. When the slices are done, transfer to a paper towel to drain.
If you are using tomato paste, mix it into the tomato sauce; this will give you a deeper, richer flavor. Preheat the oven to 400 degrees. Assemble the dish in a loaf pan or 9×9 glass pan which has been buttered or oiled to prevent sticking. Start with a thin layer of sauce, then a layer of eggplant slices, then a layer of mozzarella. Sprinkle on some parmesan, garlic and oregano. Repeat this process till all the eggplants have been used with the top layer being cheese and spices. Bake 30 minutes or until the cheese is thoroughly melted. Slice and serve. Eggplant parm reheats well and should taste as good or better the next day.
