Best 2 Eggplant Parmesan Mark Bittman Recipes
**Eggplant Parmesan: A Classic Italian Dish with a Modern Twist**
Eggplant Parmesan is a classic Italian dish that is loved by people all over the world. It is made with eggplant slices that are coated in bread crumbs and Parmesan cheese, then fried or baked until golden brown. The eggplant is then layered with tomato sauce, more Parmesan cheese, and mozzarella cheese, and baked until the cheese is melted and bubbly. This classic dish is hearty, flavorful, and perfect for any occasion.
This article provides three different recipes for Eggplant Parmesan, each with its own unique twist. The first recipe is a traditional version of the dish, made with fried eggplant slices and a homemade tomato sauce. The second recipe is a lightened-up version, made with baked eggplant slices and a store-bought tomato sauce. The third recipe is a vegetarian version, made with roasted eggplant slices and a creamy béchamel sauce.
No matter which recipe you choose, you're sure to enjoy this delicious and satisfying dish. Eggplant Parmesan is a great way to use up leftover eggplant, and it's also a great dish to serve to vegetarians and meat-eaters alike. So gather your ingredients and get ready to make some Eggplant Parmesan tonight!
MARK BITTMAN'S EGGPLANT PARMESAN
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. Do this two or three times, and that's it. Bake until it's bubbly and golden brown. It's great hot or at room temperature, so it's perfect for a potluck.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put 1/8 inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. Start trimming and slicing eggplant: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.
- Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. Heat the oven to 400.
- Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.
EGGPLANT PARMESAN - MARK BITTMAN
Steps:
- Slice tops off of eggplants to check on thickness of the skin. If the skin is particularly thick, peel the eggplants. Cut eggplant into ½ inch thick slices. If you find the bitterness of eggplant distasteful, sprinkle the eggplant slices with salt, let rest in a colander for about an hour. Then rinse with water and pat dry. Preheat oven to 350 degrees. Put 3 tablespoons of olive oil in a large skillet over medium-high heat. When oil is hot, dredge eggplant slices, one at a time, in flour, shake off the excess flour, and place in the skillet for 3-4 minutes a side until browned. Fit as many slices of eggplant in your skillet at a time as you can without crowding them too much. Season with salt (if you did not salt the slices before cooking) and pepper. Once cooked on both sides, let eggplant slices rest on paper towels. Add more oil to the skillet as needed Lightly oil a baking dish, then spoon a small amount of sauce into it, spreading as evenly as you can. Top with a layer of eggplant slices, followed by a thin layer of mozzarella and Parmesan, and topped with some basil leaves. Repeat the layers in this order until all ingredients have been used except for the basil and Parmesan you set aside for garnish, and add these last. Bake for 20-30 minutes, or until bubbling hot.
Tips:
- Choose high-quality, firm eggplants: Look for eggplants with smooth, shiny skin and no bruises or blemishes. Avoid eggplants that are too soft or have wrinkles, as these may be old or overripe.
- Slice the eggplants evenly: This will help them cook evenly. You can use a sharp knife or a mandoline to slice the eggplants.
- Salt the eggplant slices: This will help to draw out the bitter juices and make the eggplant less spongy. You can use a colander or a baking sheet to salt the eggplant slices.
- Rinse the eggplant slices: After salting them, rinse the eggplant slices thoroughly with water. This will remove the excess salt and help to prevent the eggplant from becoming too salty.
- Dredge the eggplant slices in flour, eggs, and breadcrumbs: This will help to create a crispy coating on the eggplant when it is fried.
- Fry the eggplant slices: You can use a large skillet or a deep fryer to fry the eggplant slices. Make sure the oil is hot enough before adding the eggplant slices, so that they will brown quickly and evenly.
- Drain the eggplant slices on paper towels: This will help to remove excess oil from the eggplant slices.
- Layer the eggplant slices with sauce and cheese: You can use your favorite marinara sauce and mozzarella cheese, or experiment with different types of sauces and cheeses.
- Bake the eggplant parmesan: Bake the eggplant parmesan in a preheated oven until the cheese is melted and bubbly and the eggplant is tender.
Conclusion:
Eggplant Parmesan is a classic Italian dish that is loved by people all over the world. It is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. With a few simple tips, you can make a perfect Eggplant Parmesan at home. So next time you are looking for a delicious and satisfying meal, give Eggplant Parmesan a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
