Eggplant Parmesan
Eggplant Parmesan — a simple, save-worthy recipe.
Ingredients
- 2 large eggplants
- 3 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tsp tomato paste
- 150ml dry red wine
- 2 cans (400g each) crushed tomatoes
- 2 tsp dried oregano
- 1/2 cup roughly chopped or torn basil
- Salt and pepper to taste
- 2 cups panko breadcrumbs
- 2 cups Parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
- 4 large eggs
- 1 cup AP flour
- 1/2 cup finely chopped dill
- Plenty of vegetable oil for frying
Method
- 1
Slice the eggplants into 1.5-2 cm thick rounds. Sprinkle both sides generously with salt and let them sit over paper towels for 2-3 hours to release some of their moisture.
- 2
Prepare the sauce: heat the olive oil in a pot over medium heat. Add onions and a bit of salt so that they start to sweat. Sauté for 5 minutes, then add the garlic and tomato paste, cook for another minute. Add the red wine, reduce by half, then add the tomatoes and 1 tsp of oregano. Simmer for 15 minutes uncovered or until the sauce has thickened. Remove from heat, add basil plus some salt and pepper to taste.
- 3
As for the breading: transfer the flour to a rimmed plate, the eggs (beaten) to a bowl, and a mixture of breadcrumbs, 1 cup of Parmesan and 1 tsp of oregano to a shallow bowl.
- 4
Pat dry the eggplant slices and bread each one of them: from flour, to egg, to breadcrumbs.
- 5
Fry each slice in vegetable oil, the temperature should be around 175-180C.
- 6
Assemble the dish: first some sauce, then the eggplants, then dill, then Parmesan and mozzarella cheese. Do as many layers as you can fit in your casserole dish.
- 7
Bake at 180C for 30 minutes covered, then for 15 uncovered. Let the dish rest before serving. Garnish with more fresh dill.
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