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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Nasir Hayat
[email protected]This recipe is a great way to use up leftover eggplant. The eggplant parmesan was delicious and easy to make.
Lovely Gujjar375 Lovely Gujjar 375
[email protected]I love eggplant parmesan, and this recipe did not disappoint. It was easy to make and turned out perfectly.
HAFIZ IHSANULLAH ROHANI
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The eggplant parmesan was a hit with my family and friends.
Akim
[email protected]I followed the recipe exactly, but my eggplant parmesan didn't turn out as good as I hoped. I think I might have overcooked the eggplant.
Chad Der
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The eggplant parmesan was delicious.
Mehran Shaikh
[email protected]I've tried several eggplant parmesan recipes, and this one is by far the best. It's the perfect combination of crispy, cheesy, and flavorful.
Carter Stone
[email protected]This recipe is easy to follow and produces a delicious eggplant parmesan. I would definitely recommend it.
Seppy Ncube
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly, and the overall dish was delicious.
Joe Roman
[email protected]This is the best eggplant parmesan I've ever had. The crispy eggplant, gooey cheese, and flavorful sauce are a perfect combination.
Hamidun Islam
[email protected]5 stars! This recipe is a keeper. I used fresh mozzarella and homemade tomato sauce, and it was incredible.
Zay Castillo
[email protected]This recipe taught me how to make eggplant parmesan from scratch. It was a bit time-consuming, but totally worth it.
Ayobami Ayanbode
[email protected]I've made this recipe several times now, and it's always a hit. It's easy to follow, and the results are consistently delicious.
Stephen augustine
[email protected]OMG! This eggplant parmesan is a game-changer! The flavors are out of this world, and the texture is perfect. Even my picky kids loved it.