Rachael Ray’s Eggplant Parmesan
This recipe is inspired by Rachael Ray’s take on Eggplant Parmesan. It features roasted eggplant slices layered with a simple tomato sauce and melty cheeses.
Ingredients:
- For the Eggplant:
- 2 large or 3 medium eggplants
- Salt
- 1/2 cup extra-virgin olive oil (EVOO)
- For the Sauce:
- 5 cloves garlic
- 1 clove crushed
- 4 chopped or thinly sliced
- 1 onion, finely chopped
- Pinch of black or red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 tablespoon aged balsamic vinegar
- 2 (28-ounce) cans crushed tomatoes
- 1 (28-ounce) can tomato passata (strained tomatoes)
- Fresh basil leaves, chopped
- 5 cloves garlic
- For the Breading and Cheese:
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Cooking Guide:
- Prep the Eggplant:
- Slice the eggplants into rounds about 1/4 to 1/2 inch thick. Lay them flat on a baking sheet and sprinkle generously with salt. Let them sit for 30 minutes to draw out moisture.
- After 30 minutes, pat the eggplant slices dry with paper towels.
- Roast the Eggplant:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the eggplant slices with olive oil. Arrange them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Make the Sauce:
- While the eggplant roasts, heat a large pot over medium heat. Add the crushed garlic and cook for 30 seconds until fragrant.
- Add the chopped onion and cook for another 5 minutes, or until softened.
- (Optional) Add a pinch of red pepper flakes for a bit of heat.
- Stir in the tomato paste and balsamic vinegar, scraping up any browned bits from the bottom of the pot. Cook for another minute.
- Pour in the crushed tomatoes, tomato passata, and a generous amount of chopped fresh basil. Season with salt and pepper to taste.
- Bring to a simmer, then reduce heat and let the sauce simmer for 20-30 minutes, or until slightly thickened.
- Assemble and Bake:
- In a shallow dish, whisk the beaten eggs. In another shallow dish, combine the flour and panko breadcrumbs.
- In a third shallow dish, mix together the grated Parmesan and shredded mozzarella cheese.
- Dip each eggplant slice in the egg mixture, then dredge in the flour mixture, followed by the cheese mixture.
- Spread a thin layer of sauce in the bottom of a baking dish. Arrange half of the breaded eggplant slices in a single layer over the sauce. Top with half of the remaining sauce, followed by half of the cheese mixture.
- Repeat with another layer of eggplant, sauce, and cheese.
- Bake and Serve:
- Bake the Eggplant Parmesan for 20-25 minutes, or until the cheese is melted and bubbly. Let it cool slightly before serving.
Tips:
- For a richer flavor, use a combination of whole milk and grated Parmesan cheese in the egg wash.
- Want to skip the frying? You can also pan-fry the eggplant slices in a thin layer of olive oil instead of roasting them.
- To test if the eggplant is cooked through, pierce a slice with a fork. It should slide in easily.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Serve your Eggplant Parmesan with a side of marinara sauce for dipping, crusty bread, or a simple green salad.
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