Best Mario Batali Eggplant Parmigiana Recipes

EGGPLANT PARMESAN: PARMIGIANA DI MELANZANE (MARIO BATALI)

Steps:

• Make the Tomato Sauce:.
• In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
• This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
• Put Together the Eggplant Parmigiana:.
• Preheat the oven to 350 degrees F.
• Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
• In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

MARIO BATALI EGGPLANT PARMIGIANA

Steps:

• Preheat 450 F. Oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake until turning deep brown on top, about 12-15 minutes. Remove from oven. Place on a plate to cool. Lower oven temperature to 350 F. In 8 by 12-inch brownie pan, place the 4 largest eggplant slices evenly spaced apart. Spread 1/4 cup of tomato sauce on each and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat until all the ingredients are used. Sprinkle the toasted bread crumbs over the top and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes. Serve immediately. Tomato Sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups Recipe courtesy Mario Batali