Eggplant Parmesan
“Melanzane alla Parmigiana”
One of the classic preparations of Southern Italy, Eggplant Parmesan is especially popular in Naples and Sicily. Sometimes grilled, sometimes fried, this version is lightly breaded with bread crumbs and cheese before frying. A simple tomato sauce dresses the eggplant and the accompanying spaghetti for a delicious, meatless meal.
Preparation Time:
20
min
Cooking Time:
45
min
Servings:
6
Ingredients
1/3 cup (75 mL)
olive oil (approx.), divided
1
onion, finely chopped
3
cloves garlic, minced
2 cans (796 mL each)
good quality whole tomatoes
1
bay leaf
2 tsp (10 mL)
dried oregano leaves, divided
1 1/2 tsp (7 mL)
each salt and freshly ground pepper (approx.), divided
1 cup (250 mL)
freshly grated Parmigian-Reggiano cheese (approx.), divided
3/4 cup (175 mL)
plain dry breadcrumbs
1 tsp (5 mL)
dried basil leaves
1/2 cup (125 mL)
all-purpose flour
1
large eggplant, sliced into about 12 pieces, 1/2-inch (1 cm) thick
3
eggs, beaten
1 cup (250 mL)
shredded mozzarella cheese
1 lb (454 g)
Giovanni Panzani Spaghetti #5
Method
  1. Heat 1 tbsp (15 mL) oil in a large saucepan set over medium heat. Add the onion and garlic. Cook for 5 minutes or until softened. Add the tomatoes, bay leaf, half the oregano and 1/2 tsp (2 mL) each salt and pepper. Break up the tomatoes with a potato masher or spoon. Bring to a boil; reduce the heat and simmer, stirring often, for 25 to 30 minutes or until thickened. Discard the bay leaf.
  2. Meanwhile, preheat the oven to 375°F (190°C). Combine 3/4 cup (175 mL) Parmigiana-Reggiano cheese with the breadcrumbs, remaining oregano and basil and 1/2 tsp (2 mL) each salt and pepper in a shallow dish until well blended. Stir the flour with the remaining salt and pepper in a separate shallow dish. Beat the eggs with 1 tbsp (15 mL) water in a third shallow dish.
  3. Coat the eggplant slices first in flour, then in egg and then evenly in the breadcrumb mixture. (Discard any leftover coating ingredients.) Heat 2 tbsp (30 mL) olive oil in a large, nonstick skillet set over medium-high heat. In batches, brown the eggplant, for 2 minutes per side or until golden; transfer to a paper towel-lined plate. (Add additional oil between batches as needed and reduce heat to medium if pan becomes too hot).
  4. Arrange the eggplant on a baking sheet in six sets with two overlapping pieces each; spread 1/3 cup (75 mL) tomato sauce down the centre of each set. Sprinkle with mozzarella and remaining Parmiginao-Reggiano cheeses. Bake for 15 to 20 minutes or until the eggplant is tender and the cheese is melted. Broil for 3 to 5 minutes or until browned.
  5. Meanwhile, prepare the spaghetti according to package directions. Toss the hot, drained spaghetti with the remaining tomato sauce. Serve with the eggplant and extra cheese to taste.
Tips
Store dry breadcrumbs in the freezer to keep them fresher, longer.
Ingredient Notes
Eggplant is common in Italian cooking, especially in the southern regions. A variety of methods are used to achieve a nice texture and avoid the bitterness that is typically associated with eggplant. Frying is popular, however, eggplant can absorb quite a bit of oil; breading eggplant prevents much of the oil from soaking in. It is also helpful to use a nonstick skillet to prevent the eggplant from sticking. Salting the eggplant can release some of the bitter juices. And soaking eggplant (like in the Lamb and Eggplant Ragu) can produce a plumper texture.
Our chef's suggestions
Baked Penne with Vegetables and Provolone
Penne with Lamb and Eggplant Ragu
Capellini with Tomatoes, Olives, Anchovies and Capers












Eggplant Parmesan

“Melanzane alla Parmigiana”



Preparation time: 20
Cooking time: 45
Servings: 6


Ingredients

1/3 cup (75 mL)
olive oil (approx.), divided
1
onion, finely chopped
3
cloves garlic, minced
2 cans (796 mL each)
good quality whole tomatoes
1
bay leaf
2 tsp (10 mL)
dried oregano leaves, divided
1 1/2 tsp (7 mL)
each salt and freshly ground pepper (approx.), divided
1 cup (250 mL)
freshly grated Parmigian-Reggiano cheese (approx.), divided
3/4 cup (175 mL)
plain dry breadcrumbs
1 tsp (5 mL)
dried basil leaves
1/2 cup (125 mL)
all-purpose flour
1
large eggplant, sliced into about 12 pieces, 1/2-inch (1 cm) thick
3
eggs, beaten
1 cup (250 mL)
shredded mozzarella cheese
1 lb (454 g)
Giovanni Panzani Spaghetti #5



Method

  1. Heat 1 tbsp (15 mL) oil in a large saucepan set over medium heat. Add the onion and garlic. Cook for 5 minutes or until softened. Add the tomatoes, bay leaf, half the oregano and 1/2 tsp (2 mL) each salt and pepper. Break up the tomatoes with a potato masher or spoon. Bring to a boil; reduce the heat and simmer, stirring often, for 25 to 30 minutes or until thickened. Discard the bay leaf.
  2. Meanwhile, preheat the oven to 375°F (190°C). Combine 3/4 cup (175 mL) Parmigiana-Reggiano cheese with the breadcrumbs, remaining oregano and basil and 1/2 tsp (2 mL) each salt and pepper in a shallow dish until well blended. Stir the flour with the remaining salt and pepper in a separate shallow dish. Beat the eggs with 1 tbsp (15 mL) water in a third shallow dish.
  3. Coat the eggplant slices first in flour, then in egg and then evenly in the breadcrumb mixture. (Discard any leftover coating ingredients.) Heat 2 tbsp (30 mL) olive oil in a large, nonstick skillet set over medium-high heat. In batches, brown the eggplant, for 2 minutes per side or until golden; transfer to a paper towel-lined plate. (Add additional oil between batches as needed and reduce heat to medium if pan becomes too hot).
  4. Arrange the eggplant on a baking sheet in six sets with two overlapping pieces each; spread 1/3 cup (75 mL) tomato sauce down the centre of each set. Sprinkle with mozzarella and remaining Parmiginao-Reggiano cheeses. Bake for 15 to 20 minutes or until the eggplant is tender and the cheese is melted. Broil for 3 to 5 minutes or until browned.
  5. Meanwhile, prepare the spaghetti according to package directions. Toss the hot, drained spaghetti with the remaining tomato sauce. Serve with the eggplant and extra cheese to taste.

Tips

Store dry breadcrumbs in the freezer to keep them fresher, longer.

Ingredient Notes:

Eggplant is common in Italian cooking, especially in the southern regions. A variety of methods are used to achieve a nice texture and avoid the bitterness that is typically associated with eggplant. Frying is popular, however, eggplant can absorb quite a bit of oil; breading eggplant prevents much of the oil from soaking in. It is also helpful to use a nonstick skillet to prevent the eggplant from sticking. Salting the eggplant can release some of the bitter juices. And soaking eggplant (like in the Lamb and Eggplant Ragu) can produce a plumper texture.