Eggplant Parmesan Deconstructed
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large eggplant sliced into ¼-inch-thick rounds
- ¾teaspoon kosher salt, more to taste
- Black pepper to taste
- About ¾ cup extra virgin olive oil, more for drizzling
- 5garlic cloves
- 4cups cherry tomatoes, halved
- 4sprigs oregano
- 3sprigs basil, plus 5 large leaves
- 5tablespoons finely grated Parmesan
- ¼cup panko bread crumbs
- ⅓cup ricotta
- 2ounces fresh mozzarella
Nutritional analysis per serving (8 servings)
290 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 7 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the eggplant slices in a colander over a bowl. Season with ½ teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
- Step 2
Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about ½ cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
- Step 3
Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
- Step 4
While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
- Step 5
Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.
Private Notes
Comments
A tip from Cook's Illustrated years ago recommends preparing the eggplant by slicing it, placing it on paper towels (they suggested coffee filters) and briefly cooking it in the microwave. Removes a lot of the water, prevents it from soaking up so much oil, and is much healthier, and also easier to prepare in any eggplant recipes.
Agreed! As such, I breaded the eggplant before frying (seasoned flour, egg wash, panko) and then made a tomato concasse with some lovely heirloom tomatoes instead of the sauce and added a touch of finely chopped garlic. Topped the eggplant with ricotta, concasse, and mozzarella, briefly warmed in a 350 degree oven and garnished with a chiffonade of basil. It was indeed tasty.
It was tasty but just as time consuming and messy as my regular eggplant parm.
Made this with TJ ‘s burrata and dried oregano because that is what I had. Still worked and super yummy!
In peak summer tomato and eggplant season. Made David Tanis’ quick fresh tomato sauce. While sauce was reducing, microwaved eggplant slices as suggested by one note here. Dipped the slices in masa corn flour and fried in oil. Added sliced mozzarella after flipping, then once melting, added tomato sauce. All in less than 45 minutes and no oven cooking! Delish!
After assembling the eggplant with sauce and mozzarella, I recommend putting it in the oven, just for mozzarella to melt.
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