Frederic Melton
Eggplant Parmesan is a delicious Sicilian dish that combines fried eggplant, fresh tomato sauce, and spices, baked with layers of mozzarella and ricotta cheese. The creamy ricotta cheese adds a decadent and rich taste to the dish. The recipe may vary, but the core ingredients remain the same. Some recipes suggest substituting mozzarella with ricotta, while others recommend adding beaten eggs to the ricotta mixture for a fluffier texture. This dish is a great vegetarian option and can be made gluten-free by skipping the breading.
| Characteristics | Values |
|---|---|
| Main Ingredients | Eggplant, ricotta cheese, parmesan cheese, tomato sauce, basil |
| Additional Ingredients | Mozzarella cheese, breadcrumbs, oregano, eggs, salt, pepper, olive oil |
| Oven Temperature | 350-450°F (175-230°C) |
| Baking Time | 20-45 minutes |
| Dish Type | Vegetarian, gluten-free |
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What You'll Learn
Ricotta and Parmesan cheese mixture
Ricotta and Parmesan cheese are a popular combination in eggplant parmesan. The creamy ricotta and nutty parmesan complement each other well, and the mixture is often used as a layer in baked eggplant dishes. This combination is also a great way to make a meatless meal more decadent and satisfying.
To make a ricotta and parmesan cheese mixture for eggplant parmesan, you can start by whipping the ricotta to give it an extra creamy texture. Then, grate a good quality block of parmesan reggiano and mix it with the ricotta. You can also add other ingredients to this mixture, such as eggs, oregano, salt, and pepper, to enhance the flavour and texture.
One popular way to use this ricotta and parmesan cheese mixture is in baked eggplant stacks or layers. You can slice eggplants, bread them, and bake them until crispy. Then, layer the baked eggplant with the ricotta and parmesan cheese mixture, as well as tomato sauce or marinara sauce, and fresh basil. Repeat the layering process until all the ingredients are used, creating a delicious and beautiful dish.
The ricotta and parmesan cheese mixture can also be used in an eggplant parmesan casserole. After preparing the eggplant slices and the cheese mixture, layer them in a baking dish with tomato sauce. Finish with a layer of the cheese mixture and sprinkle with parmesan. Bake until golden brown and bubbly, and you'll have a delicious and comforting vegetarian meal.
The ratios of ricotta to parmesan cheese in the mixture can vary depending on personal preference. Some recipes call for equal parts of both cheeses, while others use more ricotta than parmesan. Experimenting with different ratios can help you find the perfect balance of flavours for your taste.
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Breading and frying the eggplant
Preparing the Eggplant:
Before breading, it's important to prepare the eggplant slices. Cut the eggplant into uniform slices, about 1 cm thick. Some recipes suggest sprinkling the slices with salt and letting them sit for 30 minutes to draw out any bitter liquid. After salting, rinse the eggplant slices in cold water to remove the salt, and pat them dry with paper towels.
Breading Station:
Set up a breading station with three dishes: one with a flour mixture, one with a scrambled egg mixture, and the last with breadcrumbs mixed with Parmesan cheese. You can use homemade or store-bought breadcrumbs, and regular or panko breadcrumbs depending on your preference. Toasting the breadcrumbs before coating can add extra flavour.
Dipping and Coating:
Take each eggplant slice and dip it first in the flour mixture, coating both sides. Then, lightly toss it in the egg mixture, ensuring it's well-coated. Finally, coat the eggplant with the Parmesan-breadcrumb mixture. Make sure each slice is evenly and thoroughly coated.
Frying:
Heat a large frying pan over medium-high heat and add olive oil. The amount of oil will depend on your preference and the size of your pan, but typically around 2-4 tablespoons are used. Once the oil is hot, carefully place the breaded eggplant slices in the pan. Fry each side until golden brown, adding more oil if necessary. Work in batches to avoid overcrowding the pan.
Baking Option:
As an alternative to frying, you can bake the breaded eggplant slices. Arrange the slices on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F until tender and golden brown. Baking is a lighter and healthier option that still yields delicious results.
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Preparing the tomato sauce
You can also make the tomato sauce ahead of time and simply coat the bottom of your baking pan with a couple of ladles of sauce. This will form the base of your eggplant Parmesan.
Some recipes suggest adding fresh oregano to your tomato sauce, which can brighten up the dish and add an extra layer of flavour. You can also use a store-bought marinara sauce if you don't want to make your own tomato sauce from scratch.
Once you've assembled your eggplant Parmesan, you'll bake it in the oven until the sauce is bubbly. This usually takes around 30-45 minutes, depending on your oven and the size of your dish.
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Layering the dish
There are a few ways to layer Eggplant Parmesan, depending on the recipe and your personal preference. Here is one method:
First, prepare the components: breaded eggplant slices, ricotta cheese mixture, tomato sauce, shredded mozzarella cheese, and grated Parmesan cheese. You can make the ricotta cheese mixture by blending ricotta cheese, Parmesan, salt, and fresh basil until creamy and thick. You can also add eggs and oregano to this mixture.
Next, start assembling the dish. Spread some tomato sauce over the bottom of your baking dish. Add a layer of eggplant slices, followed by a layer of the ricotta cheese mixture. Spoon another layer of tomato sauce over the ricotta and sprinkle with mozzarella cheese. Repeat this process, layering eggplant, ricotta, tomato sauce, and mozzarella until all your ingredients are used up. Finish with a final layer of eggplant, tomato sauce, and mozzarella.
For an extra cheesy touch, sprinkle the top of the dish with grated Parmesan cheese. This will add a nutty, salty flavour and create a golden brown crust.
First, prepare your eggplant slices by coating them in flour, dipping them in a scrambled egg mixture, and then coating them with a mixture of breadcrumbs and Parmesan cheese. Bake the breaded eggplant slices until crispy.
Now you can start layering. Spread some tomato sauce or marinara sauce in your baking dish. Add a layer of the crispy eggplant slices, followed by a layer of whipped ricotta cheese. Repeat this layering process until all your ingredients are used, ending with a layer of eggplant and ricotta.
Finally, sprinkle the top of the dish with grated Parmesan cheese and some fresh basil leaves.
Feel free to experiment with the layering process and adjust the recipe to your taste. You can also try adding other ingredients, such as spices, onions, or garlic, to enhance the flavour of your Eggplant Parmesan.
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Baking instructions
Preparation
Firstly, prepare your baking dish and preheat your oven to 400°F. Then, slice your eggplant and sprinkle with kosher salt, leaving it to sit out for an hour. Next, pat the slices dry with a paper towel and dip them in flour, tossing them in egg mixture and coating them with a mixture of parmesan cheese and breadcrumbs.
Baking
Place the breaded eggplant slices on a baking tray and bake for around 15 minutes until crispy. While the eggplant is baking, prepare your ricotta mixture by blending ricotta cheese, parmesan, salt, and fresh basil in a food processor until creamy and thick.
Layering
Once the eggplant is crispy, take it out of the oven and start layering. Coat the bottom of your baking dish with tomato sauce, then lay down a layer of eggplant slices. Top the eggplant with a layer of the ricotta mixture and repeat the layering process until all the ingredients are used.
Final baking
Finally, bake the layered dish until heated through and garnish with fresh basil. The baking time will vary depending on the oven and the size of the dish, but it should take around 20 to 45 minutes at 350-450°F for the dish to be ready.
Tips
- You can substitute whole milk ricotta cheese for mozzarella in eggplant parmesan for a creamier texture.
- Using a mix of panko and traditional breadcrumbs will give the eggplant a golden, ultra-crispy crust.
- You can make this dish gluten-free by skipping the breading and frying process and simply roasting the eggplant slices.
- This dish can be prepared in advance and frozen for up to 3 months. When ready to eat, simply thaw and bake until heated through.
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Frequently asked questions
Yes, ricotta cheese is a common ingredient in eggplant parmesan.
The amount of ricotta cheese used will depend on the number of servings and personal preference. Typically, recipes call for 1 cup of ricotta cheese for a standard batch of eggplant parmesan.
Yes, you can substitute ricotta cheese with other cheeses such as mozzarella, Parmigiano Reggiano, or farmer's cheese.
It is recommended to use whole milk ricotta cheese for eggplant parmesan as it has a creamier and less grainy texture compared to inexpensive or part-skim ricotta.
The ricotta cheese is typically added in layers between the eggplant and sauce. Start by spreading half of the ricotta mixture over the first layer of sauce and eggplant, then repeat with another layer of sauce, eggplant, and the remaining ricotta mixture.
