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gluten-free (or-not) authentic eggplant parmesan

authentic eggplant parmesan

Very loosely adapted from a recipe found in The Silver Spoon

Inspired by a dish served at Otto Strata, Melanzane Alla Parmigiana "Il Mattone"

Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 3 to 4 eggplants, peeled & cut lengthwise into 1/4-inch thick slices (about 3 1/2 to 4 pounds)
  • salt & freshly ground black pepper, for seasoning
  • 1 1/2 cups gluten-free all-purpose flour (or regular all-purpose flour)
  • 4 large eggs, lightly beaten
  • 3/4 cup olive oil (plus more if needed)
  • 2 cups marinara sauce (may not use all of it)
  • 16 ounces fresh mozzarella, thinly sliced (may not use all of it)
  • 1/2 cup Parmigiano Reggiano, freshly grated
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons butter
  • fresh chopped parsley, for garnish (optional)
  • fresh chopped basil, for garnish (optional)

Instructions

  1. Place the eggplant slices in a single layer on a baking sheet lined with paper towels. Generously salt both sides of each slice; then cover with another layer of paper towels. Let the salted eggplant sit for at least 1/2 hour or up to 1 1/2 hours. When you’re ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible.

  2. Arrange two shallow dishes next to your frying pan. Add the flour to the first dish. Add the eggs to the second dish and beat well. Each slice of eggplant is dredged in the flour then dipped in the beaten egg until well coated as you proceed with the frying process.

  3. Pour the olive oil into a wide and deep saucepan, preferably something that will fit about 3 to 4 eggplant slices at a time. Heat over burner set at medium-high. Test to see if the oil is hot enough by carefully dropping in a cube of eggplant—it should sizzle immediately. Fry 3 to 4 slices at a time, giving a few minutes on each side until they are evenly golden brown. Drain on paper towels and let cool. Season to taste with salt and freshly ground black pepper, if necessary.

  4. Preheat oven to 350° F. 

  5. Begin assembly by first spooning some marinara sauce in a thin layer over the bottom of a ceramic or glass baking dish, ideally a high-sided 8-inch square.  Place a layer of slightly overlapping eggplant slices, followed by a sparse coating of sliced mozzarella & a generous sprinkling of grated Parmigiano Reggiano, followed by approximately a 1/3-cup of marinara sauce along with some fresh basil pieces. Proceed with two more coated layers of eggplant slices. Finish up with one last layer of eggplant topped off with a slightly more generous layer of marinara sauce. Dot the top with evenly placed bits of butter.

  6. Bake in preheated oven for 30 to 35 minutes, or until bubbly and a golden brown crust has formed on the edges.  Remove from the oven and let it rest for about 15 to 20 minutes before cutting into it. If desired, garnish with a sprinkling of fresh chopped parsley and/or basil. Also delicious served tepid rather than piping hot.