I recently started eating eggplant, or as posh Jen calls it: aubergine, to supplement meat in dishes. Being the happy carnivore that I am, I've been trying to cut down my protein intake and I found that eggplant has a meaty texture that is both delicious and satisfying.
I chose eggplant parmigiana because one week our team from work had planned to go out for a team dinner. The restaurant's online menu promised eggplant parmigiana, which Jen drooled over in anticipation all week. When we got there and placed our order, we discovered to our dismay that it was all a cruel lie. That was the first of many gastronomic disappointments that night-- the food was atrocious-- but thankfully paid for by the company, so we couldn't complain too much (though we did anyways).
Anyways, back to the parmigiana. Being a new eggplant eater, I really had no idea how to cook it. I just knew that if done wrong, that the dish would be bitter. I Googled recipes online and settled on Stefano Faita's eggplant parmigiana. For those of you who don't know who Stefano Faita is, he owns "Dante", the kitchen hardware store in Little Italy, and recently co-opened "Impasto", the new to-die-for Italian bistro, also in Little Italy. I thought what a better way to celebrate Jen's time in la belle province than with a eggplant parmigiana from one of Montreal's best Italian chefs?!
Some notes: Sebastien and I followed the recipe to a tee, the only thing we did differently was that we half-ed the recipe (having only 2 eggplants) and we used Italian Romano breadcrumbs instead of regular boring breadcrumbs. This proportion was enough for dinner and breakfast for the two of us, and one little piece for Seb's lunch tomorrow.
It was a little bit labor intensive, but next time, we will bake off the eggplant in the oven instead of frying each piece individually.Seriously, whatever time it took, it is so worth it. I would gladly slave away in the kitchen for this.It was AMAZING. I like it much more than lasanga and the eggplant was so creamy, it literally melted in your mouth. I also think that I will only make tomato sauce this way as well.
I know you don't have an oven right now, Jen, but keep this for a cold winter night because believe me, it will be a hit!
Without further ado, the recipe.
STEFANO FAITA's EGGPLANT PARMIGIANA
INGREDIENTS
5 large eggplants
4 tbsp. of coarse salt
2 garlic cloves, minced
3 tbsp. of extra virgin olive oil
1 (28 ounce) can diced tomatoes
1/4 tsp. dried oregano
1 bay leaf (optional)
Handful of chopped basil
Salt and freshly ground pepper, to taste
Vegetable oil, for frying
2 tbsp. butter
1 cup bread crumbs
1 cup freshly grated Parmesan cheese
18 ounces shredded mozzarella cheese
PREPARATION
Peel the eggplants and then cut lengthwise into ½-inch thick slices.
Arrange the eggplant slices on a baking tray. Sprinkle with coarse salt. Let drain for 25 to 30 minutes. (The salt will draw out the bitter juices from the eggplant.)
While the eggplant is draining, make the tomato sauce. Add olive oil to a saucepan over medium heat. When oil is hot, add the garlic. Cook until garlic starts to soften, about 2 minutes. Add tomatoes, oregano, bay leaf and season with salt and pepper. Bring to a boil then reduce heat and let sauce simmer, until slightly thickened, about 15 minutes. Stir in fresh basil.
Wipe the excess salt and juices off the eggplant slices or rinse the eggplant with water and pat dry well. Heat a large fry pan over medium heat. Add enough oil to come up 1-inch of the side the pan. When oil is hot, add eggplant slices in batches, being careful not to overcrowd the pan. Fry eggplant on both sides until golden brown. (Use 2 fry pans to make the process go faster.) Drain eggplant slices on paper towel to remove excess oil.
Preheat oven to 375 degrees F.
To assemble the dish: Add a ladle of sauce to the bottom of a 13-inch x 9-inch baking dish. Add a few knobs of butter. Layer eggplant slices, sauce, bread crumbs, Parmesan cheese and mozzarella into baking dish. Repeat to make 3 layers, finishing with cheese. Bake until golden brown and bubbling, about 25 to 30 minutes. Let stand 5 minutes and then serve.
Arrange the eggplant slices on a baking tray. Sprinkle with coarse salt. Let drain for 25 to 30 minutes. (The salt will draw out the bitter juices from the eggplant.)
While the eggplant is draining, make the tomato sauce. Add olive oil to a saucepan over medium heat. When oil is hot, add the garlic. Cook until garlic starts to soften, about 2 minutes. Add tomatoes, oregano, bay leaf and season with salt and pepper. Bring to a boil then reduce heat and let sauce simmer, until slightly thickened, about 15 minutes. Stir in fresh basil.
Wipe the excess salt and juices off the eggplant slices or rinse the eggplant with water and pat dry well. Heat a large fry pan over medium heat. Add enough oil to come up 1-inch of the side the pan. When oil is hot, add eggplant slices in batches, being careful not to overcrowd the pan. Fry eggplant on both sides until golden brown. (Use 2 fry pans to make the process go faster.) Drain eggplant slices on paper towel to remove excess oil.
Preheat oven to 375 degrees F.
To assemble the dish: Add a ladle of sauce to the bottom of a 13-inch x 9-inch baking dish. Add a few knobs of butter. Layer eggplant slices, sauce, bread crumbs, Parmesan cheese and mozzarella into baking dish. Repeat to make 3 layers, finishing with cheese. Bake until golden brown and bubbling, about 25 to 30 minutes. Let stand 5 minutes and then serve.
Let me know what you think!
PS- No picture for this one because we scoffed it too fast. It was beautiful though. :)
