#SundaySupper Eggplant Parmesan #SoulWarming

November 4, 2012

There are two secrets to perfect egglant parmesan:

  1. peeling
  2. sweating

The skin of an eggplant is quite bitter and can ruin the whole dish.  Be sure to take a few extra minutes to peel your eggplant before slicing it.

Eggplant is packed with water.  To make it fry up crisp, you want to draw some of the water out.  To do that, you want to “sweat” the eggplant.  That means you will slice it and salt each side, very generously.  After just a few minutes, you will notice beads of “sweat” on the slices.  That is the moisture being drawn out.  After about 30 minutes, rinse the slices with water, pat dry, and they’re ready to get dressed for the frying pan!

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Nothing quite makes my mouth water like freshly fried eggplant. Especially when there is a pot of homemade marinara close by.

Eggplant Parmesan {+Roasted Red Pepper Tomato Sauce}

Ingredients

Roasted Red Pepper Tomato Sauce:

  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 3 roasted red peppers, peeled, seeded and chopped (you can used jarred, or make at home)
  • 2 (28-ounce) cans crushed tomatoes and juices
  • 3 tablespoons freshly chopped italian parsley
  • 3 tablespoons freshly chopped basil leaves
  • 1/2 tablespoon Italian seasoning
  • Salt and black pepper
  • Sugar, to taste

Eggplant:

  • 2 cups breadcrumbs
  • Oliv oil, for greasing dish (I use myMisto)
  • 3 tablespoons finely chopped Italian parsley
  • 1/2  tablespoon Italian seasoning
  • 1 tablespoon finely chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 3 large eggs, beaten
  • 2 tablespoons water
  • 2 medium eggplants (about 2 1/4-pounds), cut into round slices (it’s your preference how thick you want to slice them, my husband likes them really thin) and sweated
  • All-purpose flour, for dredging
  • Vegetable oil, for frying
  • Roasted Red Pepper Tomato Sauce
  • 12 ounces grated mozzarella, plus1/2 pound fresh mozzarella, thinly sliced
  • 12 ounces grated fontina
  • 3/4 cup grated Pecorino Romano
  • Fresh basil leaves, torn

For the Roasted Red Pepper Tomato Sauce:

Directions

Heat the oil in a large Dutch oven over medium-high heat.  Add the onion and cook until soft.  Add the garlic and red pepper flakes and cook for 1 minute.  Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes.  Emulsify with a hand blender and process until smooth.  Add the parsley, basil and oregano and season with salt and pepper.  Cook for 10 minutes longer and season with sugar to cut the acidity.

For the Eggplant:

Preheat the oven to 400 degrees F.  Lightly spray the bottom and sides of a 15 by 10 by 2-inch baking dishwith olive oil and set aside.

Place the bread crumbs into a large shallow bowl.  Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper.  In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture.  Shake off any excess breading and transfer the egg plant to a baking sheet.  Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat .  Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch.  Using tongs, transfer to a paper towel-lined baking sheet.  Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce.  Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and fresh basil.  Repeat to make 3 layers ending with the sauce. Bake for 20 minutes, until sauce is bubbling. Top with the fresh mozzarella and remaining Romano and bake another 10 minutes, until hot and just beginning to brown. Let rest 10 minutes before serving, slice and serve!

Check out more #SoulWarming dishes from the #SundaySupper community below:

Main Entrees:

Chili/Stews:

Soups:

Desserts/Beverages:

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We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

65 Responses to “#SundaySupper Eggplant Parmesan #SoulWarming”

  1. Laura Hunter Says:

    I always sweat my eggplant but I never thought to peel it. I will have to give that a try next time I make it. I love the sound of your red pepper sauce.

  2. Hezzi-D Says:

    I love eggplant parmesan. Your sauce sounds incredible as I really like red peppers as well.


  3. Your eggplant looks so crispy and inviting! Just want to dive in! Thanks for joining us this week.


  4. What a great sounds tomato sauce. I love anything roasted red pepper.


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  8. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  9. I’ve never peeled my eggplant. Must give it a try!


  10. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  11. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  12. There is nothing better than a good Eggplant Parmesan… I love your tips and can’t wait to try your recipe!


  13. […] – Gotta Get Baked Cholula Chicken Enchiladas – Kwistin’s Favorites Eggplant Parmesan – The Hand That Rocks The Ladle Roasted Roots and Fruits with Sausage – Shockingly […]


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  16. taranoland Says:

    I agree with you about the two secrets, if you don’t peel them they are bitter. These look so crisp and yummy!!


  17. Oh how did you know I have been wanting to try Eggplant Parm? I just hadn’t found a recipe that really called my name…until now!!! All I can say is yummmmmmmm my tummy will thank you :)


  18. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  19. Eggplant parm is one of my favorite dishes!

    Thanks for sharing the cooking tips…those are the best 2 tips when preparing eggplant! I do love a crispy crust!


  20. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  21. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  22. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  23. Great tips on frying eggplant. I’ve never really been a fan because of the texture. Maybe it was because it was too wet. I’ll have to give yours a try and it might just convert me to loving eggplant.


  24. I simply love eggplants, and can eat them in any form there is. Breaded and with tomato sauce and cheese is incredibly delicious!


  25. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]

  26. sheilaly Says:

    This looks great! I have never made anything with eggplant. I will have to try it.


  27. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  28. OH MY!! This looks so good, look at all the wonderful ingredients. It must have such a depth in flavor


  29. You’re going to think I’m absolutely crazy but I don’t like eggplant (I’m looking sheepish as I type this). I do love all things battered and fried though so I could probably make this, using all your super helpful tips, with zucchini (which I love). The fried batter on your eggplant looks perfect!


  30. Eggplant Parmesan is one of my favorite dishes! I love that you added roasted red peppers to your sauce. Perfect!

  31. Leslie Limon Says:

    I have been craving Eggplant Parmesan for weeks! I’m hoping my produce vendor will get some eggplant very soon. :)


  32. Chicken Parm is one of my favorites, this looks great with the eggplant!


  33. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  34. Thanks for the eggplant tips!


  35. I had no idea that’s what it was called. I always draw out the moisture from cucumbers the same way otherwise they seem to watery to me. Thanks for the tips. Next time I will peel the skin off my eggplant. ;)

  36. Soni Says:

    One of my favorite dishes and love your tips of peeling and sweating!Roasted red pepper sauce sounds fantastic!Will definitely be trying this one out :)

  37. akiasi Says:

    Oh, these are such beautiful fried eggplant–they look perfect. Eggplant Parmesan is one of my favorite dishes. I’m going to try your recipe!

  38. Faye Leong Says:

    This is the first time I came across with crispy eggplant….I must try this out and thank you for the useful preparation tips!


  39. […] Eggplant Parmesan – The Hand That Rocks The Ladle […]


  40. Great idea peeling the eggplant first! I love fried eggplant, but they always soak up so much oil, I try not to have them too often. This recipe looks pretty awesome.


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