Eggplant Parmigiana

 

I’ve always had this weird distaste for eggplants.  They’re purple, they’re oblong, they have this sponge-like texture.  I just kind of avoid them if at all possible.  I remember when my mom would make dishes like this when I was a kid and I would totally make up an excuse as to why I shouldn’t/couldn’t eat them.

This recipe is a testament to two things: I’m trying to branch out as a food lover, and, while I love to photograph food, eggplant parmigiana isn’t the most photogenic of dishes.  Kind of like a lasagna, kind of like a casserole-it can’t really make up it’s mind.  You can see how I am really trying here.

But this is a damn good recipe.

Taken from one of my favorite cookbooks in the whole world, I figured I would trust Sophie’s take on such a classic Italian dish.  Made with pretty simple ingredients (and also a lot of buffalo mozzarella-which, now I realize why fresh buffalo mozzarella can be so freaking expensive-it’s pretty amazing.  Almost a close second to burrata.), it was relatively simple to throw together.  And the leftovers were a nice thing to look forward to during the work week.  You can be pretty liberal with the ingredients here-add in some ricotta, add in some extra spice, and play around with even incorporating some extra veggies.

I might be trying some more eggplant recipes soon.

 

 

Eggplant Parmigiana

Servings: 4-6

 

Ingredients

2 medium-sized eggplants

Salt, for sprinkling on the eggplants

1/2 cup extra-virgin olive oil, plus 1 tablespoon more

1 yellow onion, sliced

2 cloves garlic, minced

Three 14.5-ounce cans of diced fire-roasted tomatoes (do not drain)

1 tablespoon brown sugar

Balsamic vinegar, to taste (use the good stuff if you have some on hand)

2 cups fresh basil, chopped

2 large balls of buffalo mozzarella, thinly sliced

1 cup Parmesan cheese, grated

Salt and pepper, to taste

 

 

 

Instructions

1. Preheat the oven to 400 degrees.

2. Cut the eggplants into 1/2-inch thick slices, place on a rimmed baking sheet, and sprinkle with salt (sprinkle generously-you want to draw out the excess moisture here).  Let the eggplant slices lie flat for about 20 minutes and let the salt do its work.

3. For the sauce: Meanwhile,  in a sauté pan, heat 1 tablespoon of the olive oil until shimmering.

4. Add the onion and cook, stirring frequently, until slightly softened, about 5 minutes.

5. Add the garlic and cook until fragrant, about 30 seconds more.

6. Add the canned tomatoes with their juices and brown sugar, stirring to combine.  Reduce the heat to low and simmer for about 20 minutes or so.

7. Once the mixture has simmered, add the balsamic vinegar, adjusting to taste.

8. For the rest of the dish: ***Lightly brush the eggplant slices with olive oil and bake for about 15 minutes, or until golden brown. (***I did try to dab up some of the excess moisture from the eggplants with a clean towel first.)

9. Use the remaining olive oil to brush a large baking dish (I used a lasagna pan.)

10. Place the eggplant in a single layer in the prepared baking dish (you will end up layering the rest of the eggplant).

11. Sprinkle the eggplant with some basil, layer it with some mozzarella followed by some of the sauce, and sprinkle generously with Parmesan.  Repeat this process until all of the ingredients have been used.

12. Bake until the cheese is melted and the top is golden brown and bubbly, about 20 minutes.

 

Source:  Slightly adapted from Sophie Dahl’s Miss Dahl’s Voluptuous Delights.