Eggplant Parm
A step closer to the original. However, this will still favor that bold family style serving.
Unfairly characterized as a vegetarian substitute, the eggplant parm is delicious enough to stand on its own. Meat lovers be damned!
Getting the Eggplant Right
Eggplant parm differs from its relatives, the chicken and veal parms, in that it requires slightly more prep work.
In this version, we’ll take a vegetable peeler and remove the purple skin of the eggplant. While you certainly can leave it on, this will help create a uniform surface for the eventual breading.
Secondly, it is important to dehydrate the eggplant a bit. When cut thin, allow these slices to rest on paper towels, with a new paper towel sheet between each layer of eggplant. If this is your first time doing this, you will be shocked at how much moisture is absorbed.
Removing this moisture will allow for the eggplant to cook better and become softer through the pan frying.
For All Parms, The Same Rules Apply
Be sure to have a solid red sauce on hand, some breadcrumbs that can hold their own, and of course, some delicious cheese.
Ready To Get Started?
This recipe does not include the Sawce Classic Red Sauce. Be sure to throw this together before starting the eggplant!
What You’ll Need:
Serves 6
1 eggplant
1 cup all purpose flour
1 cup of breadcrumbs, seasoned with 1/4 cup of Italian Herb Spice
2 eggs, whisked
Peanut Oil (or other frying oil)
1-2 tbsp butter (for frying)
Tomato Sauce (see above)
Parmesan cheese to grate
8 oz mozzarella (dry or wet mozzarella will work fine)
Parsley to garnish (optional)
Lets Do This
Chop off the green stem of the eggplant. Using a vegetable peeler, remove the purple skin of the eggplant
Using a knife, or a mandoline, slice the eggplant thinly, into circles about a 1/4 inch each. Set the eggplant on a paper towel, covering with a new paper towel and continue adding the eggplant. Repeat this process until all eggplant are stacked and covered. Press down and allow to drain for at least 10 minutes
In three separate bowls put the flour (1), eggs (2), and breadcrumbs (3). Season the breadcrumbs with the spices
Dip each eggplant piece into the flour, then the egg, and then into the breadcrumbs to coat. Repeat for all eggplant and set aside
Heat the oil in a cast iron or other heavy pan over medium heat. Add the butter. It should melt and foam, but not brown
Once hot, add the eggplant a piece at a time, careful not to crowd the pan. Cook for roughly 2 minutes per side or until cooked through. Eggplant should have a nice golden brown crust
Remove from pan and set aside to drain
Assembling the Parm
Preheat your broiler
In a baking pan, ladle a layer of sauce to cover the bottom of the pan
Place eggplant pieces on the sauce, so they lay next to each other. If there is empty space, you can cut the eggplant into smaller pieces to fit
Top with another layer of sauce to cover the eggplant
Grate a layer of Parmesan cheese over the eggplant
Layer the mozzarella slices over the eggplant
Repeat the eggplant-sauce-cheese layer until the tray is full
Top with remaining mozzarella and a grating of Parmesan cheese
Place the tray under the broiler and cook until the cheese has melted and begins to brown
Remove the tray from the broiler and using a flat spatula, cut eggplant servings similar to a lasagna. Garnish with chopped parsley and serve
You can also serve the eggplant on top of some bread as opposed to a baking tray
Ready to cook? We teach this class!
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