Delectable Eggplant Parmesan II: A Step-by-Step Recipe for Italian Comfort Food
Eggplant Parmesan, or *Parmigiana di Melanzane*, is a classic Italian dish that’s both comforting and satisfying. This recipe, Eggplant Parmesan II, builds upon the traditional method with a few tweaks to enhance the flavor and texture, resulting in a truly memorable meal. We’ll guide you through each step, from preparing the eggplant to assembling and baking the final masterpiece.
## Why Eggplant Parmesan II?
While the classic Eggplant Parmesan is undoubtedly delicious, this version, Eggplant Parmesan II, incorporates some subtle improvements. We focus on:
* **Enhanced Eggplant Preparation:** Utilizing a salting and pressing method to remove excess moisture, ensuring the eggplant slices are tender and not soggy.
* **Flavorful Breadcrumb Coating:** Adding herbs, garlic powder, and grated Parmesan cheese to the breadcrumb mixture for an extra layer of flavor.
* **Rich Tomato Sauce:** Starting with a high-quality canned tomato product and building the sauce from scratch with aromatics and herbs.
* **Perfectly Layered Assembly:** Carefully layering the ingredients to maximize flavor distribution and create a visually appealing dish.
## Ingredients You’ll Need
Before you begin, gather all the necessary ingredients. This will make the cooking process smoother and more enjoyable.
**For the Eggplant:**
* 2 large eggplants, about 1 pound each
* 1/2 cup kosher salt
* 2 large eggs, beaten
* 1 cup all-purpose flour
* 2 cups Italian breadcrumbs
* 1/2 cup grated Parmesan cheese
* 2 tablespoons dried Italian herbs
* 1 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 1 cup vegetable oil, for frying (or olive oil for a richer flavor)
**For the Tomato Sauce:**
* 2 tablespoons olive oil
* 1 medium yellow onion, finely chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 1 teaspoon sugar
* Salt and pepper to taste
**For the Cheese Layer:**
* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1 large egg, beaten
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
**For Assembly:**
* 8 ounces mozzarella cheese, shredded
* Fresh basil leaves, for garnish (optional)
## Equipment
You’ll also need the following equipment:
* Large cutting board
* Sharp knife
* Large mixing bowls
* Shallow dishes for dredging
* Large skillet or frying pan
* 9×13 inch baking dish
* Paper towels
* Heavy object for pressing (such as a cast-iron skillet or a couple of heavy cans)
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to create your own delicious Eggplant Parmesan II.
**Step 1: Prepare the Eggplant**
1. **Slice the Eggplant:** Wash and dry the eggplants. Trim off the stem end and slice the eggplants crosswise into 1/4-inch thick rounds. Aim for uniform slices for even cooking.
2. **Salt the Eggplant:** Place the eggplant slices in a large colander. Sprinkle each layer generously with kosher salt. This process will draw out excess moisture from the eggplant, preventing it from becoming soggy during cooking. The salt also helps to reduce any bitterness.
3. **Press the Eggplant:** Place a plate on top of the eggplant in the colander. Weigh it down with a heavy object, such as a cast-iron skillet or a couple of heavy cans. Let the eggplant sit for at least 1 hour, or up to 2 hours. The longer it sits, the more moisture will be removed.
4. **Rinse and Dry:** After pressing, rinse the eggplant slices thoroughly with cold water to remove the excess salt. Pat them dry with paper towels. Make sure they are as dry as possible for optimal breading.
**Why this step is crucial:** Salting and pressing the eggplant is arguably the most important step in this recipe. It prevents the final dish from becoming watery and ensures that the eggplant slices are tender and properly cooked.
**Step 2: Prepare the Breadcrumb Coating**
1. **Combine Dry Ingredients:** In a large mixing bowl, combine the Italian breadcrumbs, grated Parmesan cheese, dried Italian herbs, garlic powder, and black pepper. Mix well to ensure all ingredients are evenly distributed. The Parmesan cheese adds a salty, savory note, while the herbs and garlic powder infuse the breadcrumbs with aromatic flavor.
2. **Prepare Egg Wash:** In a separate shallow dish, whisk the two large eggs until they are light and frothy. This egg wash will help the breadcrumbs adhere to the eggplant slices.
3. **Prepare Flour:** Place the all-purpose flour in another shallow dish. The flour acts as a base layer, providing a better surface for the egg wash to stick to.
**Step 3: Bread the Eggplant**
1. **Dredge in Flour:** Take one eggplant slice at a time and dredge it in the all-purpose flour, ensuring that both sides are evenly coated. Shake off any excess flour.
2. **Dip in Egg Wash:** Dip the floured eggplant slice into the egg wash, again coating both sides thoroughly. Allow any excess egg to drip off.
3. **Coat with Breadcrumbs:** Transfer the eggplant slice to the breadcrumb mixture and press gently to ensure that the breadcrumbs adhere to both sides. Make sure the eggplant is completely coated with the breadcrumb mixture.
4. **Set Aside:** Place the breaded eggplant slice on a clean plate or baking sheet. Repeat the process with the remaining eggplant slices until all are breaded.
**Tip:** To prevent the breadcrumbs from becoming clumpy, use one hand for the flour and breadcrumbs and the other for the egg wash. This will keep your fingers clean and the breadcrumbs loose.
**Step 4: Fry the Eggplant**
1. **Heat the Oil:** In a large skillet or frying pan, heat the vegetable oil (or olive oil) over medium heat. The oil should be hot enough to sizzle when a breadcrumb is dropped in, but not so hot that it burns the breadcrumbs.
2. **Fry the Eggplant:** Carefully place the breaded eggplant slices in the hot oil, being careful not to overcrowd the pan. Fry the eggplant for about 2-3 minutes per side, or until golden brown and crispy.
3. **Drain on Paper Towels:** Remove the fried eggplant slices from the pan and place them on a plate lined with paper towels to drain off any excess oil. This will help keep the Eggplant Parmesan from being overly greasy.
**Safety Note:** Be cautious when working with hot oil. Use a splatter screen to prevent oil from splattering and avoid overcrowding the pan, which can lower the oil temperature and result in greasy eggplant.
**Step 5: Prepare the Tomato Sauce**
1. **Sauté Aromatics:** In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
2. **Add Tomatoes and Seasonings:** Add the crushed tomatoes, tomato sauce, dried oregano, dried basil, red pepper flakes (if using), and sugar to the saucepan. Stir well to combine. The sugar helps to balance the acidity of the tomatoes.
3. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the more flavorful it will become. Season with salt and pepper to taste.
**Tip:** For a richer tomato sauce, add a tablespoon of tomato paste along with the crushed tomatoes. You can also add a splash of red wine for extra depth of flavor.
**Step 6: Prepare the Ricotta Cheese Mixture**
1. **Combine Ingredients:** In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, beaten egg, chopped fresh parsley, salt, and pepper. Mix well until all ingredients are thoroughly combined. The egg helps to bind the ricotta mixture together, while the parsley adds a fresh, herbaceous flavor.
**Step 7: Assemble the Eggplant Parmesan**
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Layer the Ingredients:** Spread a thin layer of tomato sauce on the bottom of the 9×13 inch baking dish. Arrange a layer of fried eggplant slices over the sauce, slightly overlapping if necessary.
3. **Add Ricotta and Mozzarella:** Spread a layer of the ricotta cheese mixture over the eggplant slices. Sprinkle a layer of shredded mozzarella cheese over the ricotta.
4. **Repeat Layers:** Repeat the layers of tomato sauce, eggplant, ricotta mixture, and mozzarella cheese until all the ingredients are used up. The top layer should be mozzarella cheese.
**Step 8: Bake the Eggplant Parmesan**
1. **Cover and Bake:** Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Covering the dish prevents the cheese from browning too quickly.
2. **Uncover and Bake:** Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. The internal temperature should reach 165°F (74°C).
3. **Rest Before Serving:** Remove the Eggplant Parmesan from the oven and let it rest for at least 10-15 minutes before cutting and serving. This allows the cheese to set slightly and makes it easier to slice.
**Step 9: Garnish and Serve**
1. **Garnish:** Garnish the Eggplant Parmesan with fresh basil leaves, if desired. The basil adds a pop of color and a fresh, aromatic flavor.
2. **Serve:** Serve the Eggplant Parmesan hot, as a main course or side dish. It pairs well with a simple salad, crusty bread, or pasta.
## Tips for Success
* **Use High-Quality Ingredients:** The quality of the ingredients will directly impact the flavor of the final dish. Use fresh, ripe eggplants, high-quality canned tomatoes, and good-quality cheeses.
* **Don’t Skip the Salting and Pressing:** This step is crucial for preventing soggy eggplant. Be sure to salt the eggplant generously and press it for at least an hour.
* **Don’t Overcrowd the Pan:** When frying the eggplant, avoid overcrowding the pan. This will lower the oil temperature and result in greasy eggplant. Fry the eggplant in batches, if necessary.
* **Simmer the Sauce for Longer:** The longer the tomato sauce simmers, the more flavorful it will become. If you have time, let the sauce simmer for an hour or more.
* **Let it Rest:** Allowing the Eggplant Parmesan to rest for 10-15 minutes before serving allows the cheese to set and makes it easier to slice.
## Variations and Substitutions
* **Grilled Eggplant:** For a healthier option, grill the eggplant slices instead of frying them. Brush the eggplant with olive oil and grill over medium heat until tender and slightly charred.
* **Vegetarian Option:** Make sure your Parmesan cheese is vegetarian-friendly, as some brands use animal rennet.
* **Spicy Eggplant Parmesan:** Add more red pepper flakes to the tomato sauce for a spicier dish.
* **Different Cheeses:** Experiment with different cheeses, such as provolone or fontina, for a unique flavor.
* **Add Vegetables:** Add other vegetables, such as zucchini or bell peppers, to the layers for a heartier dish.
* **Gluten-Free Eggplant Parmesan:** Use gluten-free breadcrumbs and all-purpose flour to make this dish gluten-free.
## Serving Suggestions
Eggplant Parmesan II is a versatile dish that can be served in many different ways. Here are a few suggestions:
* **Main Course:** Serve Eggplant Parmesan as a main course with a side salad and crusty bread.
* **Side Dish:** Serve Eggplant Parmesan as a side dish alongside grilled chicken, fish, or steak.
* **Sandwiches:** Use Eggplant Parmesan as a filling for sandwiches or panini.
* **Appetizer:** Cut Eggplant Parmesan into small squares and serve as an appetizer.
## Storage Instructions
* **Refrigerate:** Store leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat Eggplant Parmesan in the oven at 350°F (175°C) until heated through, or in the microwave.
* **Freeze:** Freeze Eggplant Parmesan in individual portions for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Nutritional Information (Approximate per serving)
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 10-15g
* Cholesterol: 100-150mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Fiber: 5-7g
* Protein: 20-25g
(Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.)
## Conclusion
Eggplant Parmesan II is a delicious and satisfying Italian dish that’s perfect for any occasion. With its layers of tender eggplant, rich tomato sauce, and gooey cheese, it’s sure to be a crowd-pleaser. Follow these step-by-step instructions and tips to create your own masterpiece. Enjoy!