This is the third eggplant parmesan (parmigiana) recipe in the parmigiana series. The Italian-American version is normally made with a flour, egg, and breadcrumb coating. This eggplant parm recipe is the one you would find in a New York Pizzeria. The eggplant is typically sliced on a meat slicer then battered and deep-fried. The pieces are then layered with marinara sauce, a ton of mozzarella cheese, and of course grated Parmigiano Reggiano cheese. Today I’ll show you how to make the New York classic without the use of a meat slicer!
20 MINUTE MARINARA:
SICILIAN STYLE EGGPLANT PARMIGIANA:
NEAPOLITAN STYLE EGGPLANT PARMIGIANA:
INGREDIENTS:
βͺ2-3 pounds eggplant
βͺ3 cups plus marinara sauce
βͺ1/2 cup plus grated Parmigiano
Reggiano
βͺ1 pound mozzarella
βͺ1/4 cup basil leaves
βͺolive oil for frying
βͺ1 plus cup flour
βͺ4-5 large eggs
βͺ1 plus cup breadcrumbs
βͺsalt and pepper to taste
INSTRUCTIONS:
1. Cut eggplant into 3/8″ disks, layout on a baking tray, and salt aggressively.
2. After 2 hours or so wash the salt off or remove with wet paper towels, then dry the pieces well with more paper towels.
3. Mix a 1/4 cup of grated Parmigiano Reggiano into 1 cup of Italian seasoned breadcrumbs.
4. Working in batches, dredge eggplant in flour, and shake off excess. Place floured eggplant in the egg batter, then into the seasoned breadcrumbs. Fry the eggplant discs until golden in olive oil. About 3-4 minutes per side.
5. Blot fried eggplant of excess oil with paper towels and begin assembling.
6. Place a thick layer of marinara sauce in a baking dish then add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
7. Do not put any mozzarella on top. Bake for 30 minutes at ~375f in the middle of the oven. If desired add mozzarella on top for the last 2-3 minutes and broil on low. Check at all times so it doesn’t burn.
8. Let eggplant parmigiana rest for 30 minutes before serving. Enjoy!
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