Today's recipe is a true gem, close to my heart - the Classic Eggplant Parmesan. It's a dish that carries me back to evenings filled with laughter, music, and the comforting embrace of loved ones. In those moments, there was always an abundance of wine, delectable food, and above all, an atmosphere of love and warmth. This dish was a timeless classic in my household and in countless Italian-American homes. Its allure lies in its decadence and simplicity.
Being an Italian American is a source of immeasurable pride. It's a heritage rich in history, tradition, and a profound love for family. For me, it's about cherishing the flavors that have graced our tables for generations, and finding solace in the embrace of classic dishes like Eggplant Parmesan. This is the Eggplant Parmesan that I grew up with, passed down through generations from my Nonna, to my father, and then to my mother.
So, when you try this dish from my kitchen, know that you're not just tasting a recipe. You're experiencing a piece of my history, a slice of my heart.
Ingredients:
Thinly sliced eggplant, skin on (about 1 1/2 lbs)
Extra virgin olive oil, for frying
Seasoned Italian breadcrumbs
2 cups whole milk ricotta
1/2 cup finely grated Parmesan cheese
2 cups shredded Local mozzarella cheese
1 tsp minced fresh parsley
1 tsp garlic paste
Sea salt
Black pepper
Dried chili flake
3 farm eggs
1/2 cup milk
Begin by thinly slicing the eggplant and laying the slices on sheet trays.
Sprinkle them with a bit of salt and let them sit for about 30 minutes. **
Afterward, rinse them off and pat them dry.
In a bowl, mix together eggs and whole milk
Dip each slice into the egg mixture, making sure they're coated all around.
Coat each slice evenly with seasoned Italian breadcrumbs. (Tip: Season the breadcrumbs additionally with some sea salt, garlic powder, black pepper, and fresh Parmesan cheese)
7. Heat up extra virgin olive oil in a cast iron pan. 8. Fry the breadcrumb-coated eggplant slices until they're golden brown.
9. Rest on a plate with paper towels to get rid of excess oil.
10. In a separate bowl, prepare the creamy ricotta mixture.
11. Combine ricotta, Parmesan, parsley, a touch of chili flake, sea salt, and black pepper.
12. Start with a layer of marinara sauce, then add a layer of the golden, crispy eggplant slices.
13. Spoon on the creamy ricotta mixture, spreading it out evenly.
14. Repeat the layering of eggplant slices, marinara, and ricotta until all of the eggplant is used.
15. Top with a generous layer of marinara and a sprinkle of creamy local mozzarella cheese.
16. Bake at 350 degrees for 1 hour.
17. Let rest for at least 10 minutes before slicing.
18. Enjoy with a generous helping of Parmesan on top!
