Eggplant Parmesan

Eggplant Parmesan

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Eggplant Parmesan

A classic dish that can be made at home. Enjoy crunchy breaded eggplant, tangy and bright tomato sauce, and creamy mozzarella cheese. A perfect Sunday dish to make with family or friends.

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Prep Time:  2.5 hours - Cook Time:  45 hours - Total Time:  3 Hours and 15 Mins
Yield: Serves 6

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Ingredients:

3 Small Eggplants, cut in ¼” pieces.
2 TbspRoasted Garlic Salt, divided 
2 cups Panko Bread Crumb
5 Tbsp Miscuglio Dried Italian Herb Blend, divided
2 Eggs plus 2 Egg Yolks
2 TbspBlack Truffle Olive Oil
28oz Pureed Tomatoes 
2 TbspSweet Basil Balsamic Vinegar, plus more to finish 
12 oz Mozzarella Cheese
1/4 cup finely-grated Parmesan Cheese, plus more to serve
½ cup Fresh Basil Leaves, Chiffonade

Instructions: 

  1. Cover a baking sheet with towels. Cut eggplant into ¼” slices and add to the tray in a single layer. Sprinkle eggplant with 1 tbsp salt. Let eggplant sit for 30 minutes up to 2 hours to sweat. Dry thoroughly with towels by dabbing the eggplant and set aside.
  2. Meanwhile heat the oven to 425F. Add panko to a baking sheet and cook until toasted and slightly golden- about 6 minutes. Add panko to a shallow bowl and toss with 1 Tbsp Misculgio. 
  3. In a shallot bowl beat together, eggs, truffle oil, and 1 tsp Black Truffle Sea Salt. 
  4. Dip eggplant into egg mixture, then panko and set in a single layer on a baking sheet. Bake eggplant in the oven for 15 minutes or until golden. 
  5. In a bowl combine tomatoes, Miscuglio,1 tbsp Roasted Garlic Sea Salt, and Sweet Basil Balsamic Vinegar. 
  6. In a 9x9 baking dish assemble eggplant parmesan. Add ¼ of sauce to the bottom of the pan then layer eggplant, cutting pieces to fill gaps if needed. Add 1 cup of sauce, then layer with Mozzarella. Repeat by layering eggplant, sauce, and cheese. Top with ¼ cup parmesan. 
  7. Bake for 30 minutes uncovered. Top with more parmesan, fresh basil, and balsamic vinegar. Serve warm!

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