Best Eggplant Parmesan Mark Bittman Recipes
MARK BITTMAN'S EGGPLANT PARMESAN
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. Do this two or three times, and that's it. Bake until it's bubbly and golden brown. It's great hot or at room temperature, so it's perfect for a potluck.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put 1/8 inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. Start trimming and slicing eggplant: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.
- Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. Heat the oven to 400.
- Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.
EGGPLANT PARMESAN - MARK BITTMAN
Steps:
- Slice tops off of eggplants to check on thickness of the skin. If the skin is particularly thick, peel the eggplants. Cut eggplant into ½ inch thick slices. If you find the bitterness of eggplant distasteful, sprinkle the eggplant slices with salt, let rest in a colander for about an hour. Then rinse with water and pat dry. Preheat oven to 350 degrees. Put 3 tablespoons of olive oil in a large skillet over medium-high heat. When oil is hot, dredge eggplant slices, one at a time, in flour, shake off the excess flour, and place in the skillet for 3-4 minutes a side until browned. Fit as many slices of eggplant in your skillet at a time as you can without crowding them too much. Season with salt (if you did not salt the slices before cooking) and pepper. Once cooked on both sides, let eggplant slices rest on paper towels. Add more oil to the skillet as needed Lightly oil a baking dish, then spoon a small amount of sauce into it, spreading as evenly as you can. Top with a layer of eggplant slices, followed by a thin layer of mozzarella and Parmesan, and topped with some basil leaves. Repeat the layers in this order until all ingredients have been used except for the basil and Parmesan you set aside for garnish, and add these last. Bake for 20-30 minutes, or until bubbling hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love