Eggplant Parmigiana

From 'Chef's Table'

Quattro chef Nicola Carro prepares a hearty meal without meat.
Difficulty: Difficult
Cook Time: min


  • For the Eggplant Parmigiana:
  • 3 medium Eggplant, sliced into 1/2 inch-wide rounds
  • 1 cup 00' flour, for dusting
  • Kosher salt, t.t.
  • 1 1/2 Fresh Mozzarella, diced
  • 1/2 Grana padano, diced
  • 1/2 bunch Basil, leaves picked
  • 4 cups Tomato Sauce
  • 4 cups Canola Oil, for frying
  • 6 4" Metal Ring molds
  • For the Tomato Sauce:
  • 2 Spanish Onions, sliced
  • 2 28 oz. Can Whole Peeled Tomatos
  • 1 cup Fresh Basil, picked leaves
  • 1/3 cup Extra Virgin Olive Oil
  • Salt & Pepper
  • Cooking Directions

    For the Eggplant:

    Lay sliced eggplant out in single layers on baking sheets lined with paper towel and season with salt. Allow the eggplant to release excess water for about 15 minutes.

    Place the flour in a shallow dish and dredge the eggplant rounds with flour, shaking off excess.

    Heat canola oil to 300 degrees over medium high heat in a large pot and fry eggplant in batches until very lightly brown and set aside to drain on a paper towel-lined tray.

    For the Cheese:

    In the food processor, combine the mozzarella and Grana padano and pulse until just combined.

    Add the basil leaves and blend until fully incorporated. Adjust seasoning and transfer to a disposable pastry bag.

    For the Tomato Sauce:

    In a large pot, sweat onions in olive oil slowly over medium heat. When the onions are soft, add the canned tomatoes. Cook over low heat for about 2 1/2 hrs. careful not to let the sauce stick to the bottom of the pot, stirring occasionally.

    Remove from heat and blend using an immersion blender, or a counter top blended in small batches being careful that the lid is tightly secured. While blending, add the basil leaves and adjust the seasoning with salt and pepper.

    When the basil has been completely incorporated, the sauce is ready. Allow to cool and keep in the refrigerator.

    For assembly:

    In a large shallow baking dish, arrange ring molds and put a dollop of tomato sauce at the bottom of each ring mold.

    Next, a layer of eggplant, then pipe a layer of the cheese, then a little more sauce, and finally another slice of eggplant.

    Repeat the process until you have 4 layers or until you reach the top of the ring mold, ending with a slice of eggplant topped with tomato sauce.

    Bake at 350F for 15mins, lift the ring molds out of the baking dish with a spatula and place on a plate. Carefully remove the ring mold and serve.

    Recipe Summary

    Main Ingredients: eggplant, fresh mozzarella, mozzarella, tomato sauce, tomatos, basil, evoo, spanish onions, basil

    Course: Dinner, Main Course

    More Info: Kid Friendly

    More Recipes You May Like
    Chef's Table: Eggplant Parmigiana
    Quattro chef Nicola Carro prepares a hearty meal without meat.
    Chef's Table: Taglione Alla Putanesca
    Quattro chef Fabrizio Carro layers fresh ingredients and red sauce over pasta.
    Chef's Table: Veal Alla Milanese
    Quattro chef Fabrizio Carro creates a hearty Italian dish.
    Labor-Inducing Eggplant Parmigiana
    Scalini's Restaurant Serves a Powerful Eggplant Parmigiana
    Carmine's Eggplant Parmigiana
    With 'Eat and Greet,' You Can Cook Along With the Chefs
    Mario Batali's Eggplant Parmigiana Packets
    A Healthier Take on a Traditional Italian Meal
    Mario Batali's Grilled Eggplant Parmesan
    A classic Italian dish from Mario Batali
    Emeril's Healthy Eggplant Parmesan
    Enjoy This Favorite Italian Dish Guilt-Free
    Cooking Light's Eggplant and Goat Cheese Sandwiches
    A Gourmet Sandwich That's Easy to Make