INSIDE-OUT EGGPLANT PARMIGIANA

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Inside-Out Eggplant Parmigiana image

Provided by Gina Marie Miraglia Eriquez

Categories     Tomato     Vegetarian     Dinner     Lunch     Eggplant     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 (Main course)

Number Of Ingredients 21

For Tomato Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 (14-ounce) can whole tomatoes in juice
1/2 cup water
1/2 teaspoon sugar
3 tablespoons finely chopped basil
For Eggplant Stacks:
2 (1-pound) eggplants
6 tablespoons olive oil, divided, plus additional for drizzling
3/4 cup plain dry bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
6 large eggs, lightly beaten
1/2 cup water
1/4 teaspoon hot red-pepper flakes
1/2 pound arugula, coarse stems discarded, coarsely chopped
1 cup packed basil leaves, coarsely chopped
1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

Steps:

  • Make tomato sauce:
  • Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
  • Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.
  • Bake eggplant:
  • Preheat oven to 450°F with rack in lowest position.
  • Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.
  • Make egg patties and sauté arugula:
  • Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.
  • Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.
  • Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.
  • Assemble stacks:
  • Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

Ali Shaz
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I loved this recipe! The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.


Nathan Doss
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This was a great recipe! The eggplant was crispy and the sauce was flavorful. I would definitely make this again.


D. Gar
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This eggplant parmigiana was delicious! The eggplant was tender and the sauce was flavorful. I will definitely be making this again.


Minali Imasha
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I loved this recipe! The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.


Yeasir Arafat Shihab
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This was a great recipe! The eggplant was crispy and the sauce was flavorful. I would definitely make this again.


A NY
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This eggplant parmigiana was delicious! The eggplant was tender and the sauce was flavorful. I will definitely be making this again.


Ashlynn Sandoval
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I loved this recipe! The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.


Ahmed BASSYOUNI
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This was a great recipe! The eggplant was crispy and the sauce was flavorful. I would definitely make this again.


Samukelisiwe Patricia
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I'm not a huge fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.


Rofiagul Mangal
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This eggplant parmigiana was amazing! The eggplant was crispy and tender, and the sauce was flavorful and cheesy. I will definitely be making this again and again.


Esther Francis
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I love this recipe! It's a great way to use up leftover eggplant. The eggplant parmigiana is always a hit with my family and friends.


Nedjwa Sabann
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This was my first time making eggplant parmigiana and it was a success! I followed the recipe closely and the results were delicious. The eggplant was tender and the sauce was flavorful. I will definitely be making this again.


Samuel Apaasuk
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I've made this recipe several times and it always turns out great. The eggplant is crispy on the outside and tender on the inside, and the sauce is flavorful and cheesy. I highly recommend this recipe!


Ch Waqas Ch Akhtar Rajput
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This eggplant parmigiana was a hit with my family! The flavors were amazing and the eggplant was cooked perfectly. I will definitely be making this again.