Kosher Eggplant Parmesan

Eggplant Parmesan

Makes 6 first course servings. Makes 4 luncheon servings.

This tasty, non-oily, oven to table dish can be made in stages. The sauce can be made ahead of time and refrigerates and freezes well; the eggplant can be broiled at any time; and the whole dish can be assembled, refrigerated and finally baked as needed.    

The recipe is simple – it’s layers of tomato sauce, eggplant, parmesan cheese and then topped with mozzarella and panko.  

INGREDIENTS:

  • 4 tablespoons extra- virgin olive oil

  • 3 garlic cloves, finely chopped

  • 1 onion, finely chopped

  • 14 ounce can crushed tomatoes (San Marzano)

  • 1 tablespoon double concentrate tomato paste.

  • 6 sun dried tomato halves in oil, cut into thin strips

  • 1 ½ cup loosely packed fresh basil leaves, torn into small pieces

  • Kosher salt

  • Freshly ground black pepper

  • 5 baby eggplants, 5-6 inches long

  • 5 tablespoons extra- virgin olive oil

  • Kosher salt

  • Freshly ground black pepper 

  • ¾ cup grated imported Parmesan cheese

  • 5 ounces shredded mozzarella

  • ¼ cup Panko

PREPARATION:

TO MAKE THE SAUCE:

  1. Heat the oil in a small saucepan.

  2. Add the onion and the garlic and simmer, covered, over low heat until tender, about 7 minutes. 

  3. Add the tomatoes, the tomato paste, sun dried tomatoes and the basil. Bring to a boil, reduce the heat and simmer, covered, for another 10 minutes, stirring from time to time.

  4. Season with salt and pepper.

PREHEAT THE BROILER:

  1. Discard eggplant stems. Peel and cut the eggplant into ½ inch rounds.

  2. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then make a large shallow basket and place the eggplant slices on it. Using a pastry brush, brush the circles with oil on one side only then add salt and pepper.  

  3. Broil close to the heat source, without turning, until lightly brown, about 5 minutes. You will have to do this in 2 batches.

TO ASSEMBLE AND BAKE THE DISH:

  1. Preheat oven to 375F.

  2. Coat an 8x12 baking dish with half of the tomato sauce. Arrange eggplant rounds on top and sprinkle with all of the Parmesan cheese. Spoon the rest of the tomato sauce over the eggplant, sprinkle with mozzarella, and top with Panko.

  3. Bake, uncovered for about ½ an hour or until bubbly.  

NOTE:

This photo shows unpeeled eggplant, but since I’ve revised the recipe I now peel the eggplant.