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.
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Babita Thakuri
[email protected]This recipe is a must-try for eggplant lovers. The eggplant parmesan is crispy, cheesy, and delicious.
Alex Jenkins
[email protected]I've tried many eggplant parmesan recipes, but this one is the best. The eggplant is crispy and the sauce is flavorful.
Qudrat Yousafzai
[email protected]This is my favorite eggplant parmesan recipe. It's easy to make and always turns out delicious.
AB Rohim Sardar
[email protected]I love this recipe! The eggplant parmesan is always a hit with my family.
Zhar Khan
[email protected]This recipe is a keeper! The eggplant parmesan was delicious.
Moldova
[email protected]I made this dish for a party and it was a hit! Everyone loved the eggplant parmesan. I will definitely be making this again.
Tonmoy Hasan
[email protected]This was my first time making eggplant parmesan and it was a success! The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Debra Curnock
[email protected]I've made this recipe several times and it always turns out great. The eggplant parmesan is always crispy and flavorful. I love the way the cheese melts and bubbles on top.
Md noyon Kahn
[email protected]This recipe is easy to follow and the results are amazing. The eggplant parmesan was crispy on the outside and tender on the inside. The sauce was flavorful and cheesy. I highly recommend this recipe.
Ziyaad Kiyaar
[email protected]I made this dish last night and it was a hit with my family. The eggplant was tender and flavorful, and the sauce was rich and cheesy. I will definitely be making this again.
Sky Blood
[email protected]This eggplant parmesan recipe is a winner! The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.