Sep 23

Sep 23 Eggplant Parmigiana

This Eggplant Parmigiana is a comforting and flavorful vegetarian dish, perfect for gatherings or a cozy night in. Layers of crispy fried eggplant, homemade tomato sauce, creamy honey-whipped ricotta, and melty mozzarella come together in a cast iron skillet for a rich, satisfying meal. Topped with fresh basil and Parmesan, it bakes to golden perfection, with the eggplant becoming tender and the cheese bubbling deliciously. Whether you're serving it as a main course or a side dish, this classic Italian-inspired recipe is sure to impress vegetarians and meat-lovers alike!

Eggplant Parmigiana Tomato Sauce Ingredients (yields 3 cups)

2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1/2 teaspoon crushed red chili flakes (adjust for heat preference)
1 teaspoon dried oregano
Salt, to taste (about 1/2 teaspoon)
Freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
1/2 cup water

Eggplant Parmigiana Tomato Sauce Instruction

Sauté Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-6 minutes. Stir in the minced garlic and crushed red chili flakes, cooking for another minute until fragrant.
Add Tomatoes & Seasonings: Pour in the crushed tomatoes, then stir in the dried oregano, salt, and freshly ground black pepper. Add the 1/2 cup of water to thin the sauce slightly and stir to combine.
Simmer: Bring the sauce to a simmer over low heat, stirring occasionally. Allow it to cook for 20-30 minutes, letting the flavors meld and the sauce thicken.
Taste & Adjust: Taste the sauce and adjust the seasoning with more salt, pepper, or chili flakes as desired.
Set aside

Fried Eggplant Ingredients

2 eggplants, washed and sliced in 1 inch thick rounds
1/2 cup flour seasoned with salt and pepper, for dredging
2 eggs, seasoned with salt and pepper, whisked
1/8 cup water (to whisk into egg wash)
3 cups panko
Olive oil (about 1/2 to 3/4 cup, depending on pan size)

Fried Eggplant Instructions

Prepare the Eggplant: Pat the eggplant slices dry with paper towels after washing. If desired, sprinkle the slices with a little salt and let them sit for 20-30 minutes to draw out excess moisture. Rinse off the salt and pat dry again.
Set Up Breading Stations:
- Place the seasoned flour in a shallow dish.
- In a second dish, whisk the eggs with 1/8 cup of water to create the egg wash.
- Place the panko breadcrumbs in a third dish.
Bread the Eggplant:
- Dredge each eggplant slice in the seasoned flour, shaking off any excess.
- Dip the floured eggplant slices into the egg wash, coating them evenly.
- Press each slice into the panko breadcrumbs, ensuring a thick, even coating on all sides. Set aside on a plate.
Heat the Oil: Pour about 1/2 to 3/4 cup of olive oil into a large skillet, ensuring there is enough oil to cover the bottom of the pan with a 1/4-inch depth. Heat the oil over medium-high heat until it shimmers and is hot enough for frying (test with a small breadcrumb—it should sizzle immediately).
Fry the Eggplant: Working in batches, carefully place the breaded eggplant slices into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy.
Drain: Once fried, transfer the eggplant slices to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt. Repeat the frying process with the remaining eggplant slices, adding more oil to the pan as needed.

Honey Whipped Ricotta Ingredients

1 cup ricotta cheese
2 tablespoons honey (plus more for drizzling)
1 tablespoon olive oil
Salt, to taste (about 1/4 teaspoon)
Freshly ground black pepper, to taste
1/4 teaspoon crushed red chili flakes (adjust to taste)

Honey Whipped Ricotta Instruction

Whip the Ricotta: In a medium bowl, combine the ricotta cheese, honey, and olive oil. Using a whisk or hand mixer, whip the mixture until smooth and creamy, about 2-3 minutes.
Season: Stir in the salt, freshly ground black pepper, and crushed red chili flakes, adjusting the amounts to taste.
Set aside

Eggplant Parmigiana Layering Ingredients

1 cup of fresh basil leaves
8 ounces sliced mozzarella (you can use shredded as well)
prepared tomato sauce
prepared honey whipped ricotta
prepared fried eggplant
1/2 cup parmesan cheese, shredded

Instructions for Layering Eggplant Parmigiana in a Cast Iron Skillet

Preheat the Oven: Preheat your oven to 375°F (190°C).
Layer the Sauce: In a large cast iron skillet, spread a thin layer of the prepared tomato sauce on the bottom to prevent sticking.
First Layer of Eggplant: Place a layer of fried eggplant slices over the sauce, slightly overlapping if necessary.
Add Sauce and Ricotta: Spread another layer of tomato sauce over the eggplant. Then dollop spoonfuls of the honey whipped ricotta across the sauce. Sprinkle 1/3 of the basil leaves over the ricotta.
Add Parmesan: Sprinkle a layer of shredded Parmesan cheese over the ricotta and basil.
Second Layer of Eggplant: Add another layer of fried eggplant slices on top of the cheese.
Top with Sauce and Cheeses: Spread the remaining tomato sauce evenly over the eggplant. Then, layer the mozzarella slices (or shredded mozzarella) on top, followed by the remaining Parmesan cheese.
Bake Covered: Cover the skillet tightly with aluminum foil and bake at 375°F for 30-45 minutes, or until the eggplant is tender and fully cooked.
Brown the Cheese: After the initial bake, remove the aluminum foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden brown on top.
Cool and Finish: Remove the skillet from the oven and let it cool for 10 minutes. Top the eggplant Parmigiana with the remaining fresh basil leaves and sprinkle with extra Parmesan before serving.