Eggplant Parm-We-Like-A Lot

September 23, 2009

The new eggplant parm is lighter feeling and easier. The eggplant is even recognizable. Nicely fried chunks of eggplant, topped with a simple tomato sauce, not too much, and Parmesan cheese. Now this classic dish is no longer a mysterious, thick, doughy, gloppy, tinny tasting casserole. Light, Fresh, Very Good Looking.

Here are the Eggplant Parmesan irritants egging me on for a round of problem-solving.

1.  Frying, Breading? Should I bread and fry the eggplant before topping it with tomato sauce and cheese?  No, just don’t want to.  Every time I do, it’s an utter mess. The flour burns, the eggplant is oily.  This time we cheaters are frying it naked in a deeper vat (about 2 inches in my old chicken fryer) of hot oil.  Yes, this makes the eggplant less greasy because the hot oil envelopes and seals the eggplant sponge.

2.  Salt it?  I can never get a straight answer on this.  I tend to salt big round eggplant and not the other small varieties.   Sprinkle the slices/pieces with kosher salt and let them drain in a colander for about 30 minutes.  Rinse them off and squeeze pat them dry.

3. Sauce?  Not too much.  Make it simple so that you get a nice bite of eggplant that you can recognize with a bit of tomato and salty, savory cheese.

4. Cheese?  Get a good Parmesan Reggiano or substitute another good Italian hard cheese, Romano, Pecorino, Asiago, and that other one I can’t think of right now, will all work fine.  It just needs good strong flavor.  Bake it on the casserole near the end of cooking and pass some around the table.

Why do we always think we have to have big slices in eggplant parm? After salting this batch, we thought better and chopped it up.

Using plenty of oil keeps the eggplant from being too greasy. You won't miss the breading.

Can't face the oil? Boil the eggplant in water. It just won't taste quite as rich, but it works. And there's always the grill and the broiler.

You can tell which one is fried? Still the boiled eggplant--on the right--tasted pretty great, too.

Deconstructed Eggplant Parmesan

Go easy on the proportions.  You’ll just have to wing it.

Fried, grilled or boiled eggplant chunks  (two medium for a 9 x 13 baking dish)

Tomato sauce (like my tomato sauce ), probably 2 or 3 cups.

Grated Parmesan cheese, probably a cup-ish, and some to pass at the table.

Place the eggplant in a gratin or casserole.  Lightly spoon on the tomato sauce  so that it’s not drenched, but will make a nice bite.   Cook in a 400 F oven for about 20 minutes.   Remove from the oven and sprinkle with some cheese.  Return to the oven for about 5 to 10 minutes.  You can fry the eggplant ahead and hold it in the casserole.  Add the tomato sauce just before baking.   Makes about 8 to 10 servings.

Posted in Vegetables