Eggplant Parmesan

From America's Test Kitchen Season 5: In an Italian-American Kitchen

Why this recipe works:

We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Parmesan cheese. For our eggplant Parmesan recipe, we… read more

We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Parmesan cheese. For our eggplant Parmesan recipe, we wound up skipping the frying altogether, instead baking the slices that had been coated in flour, eggs, and bread crumbs seasoned with Parmesan cheese. We then layered the eggplant with a simple tomato sauce, leaving the top layer of eggplant exposed so it stayed crisp.

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Serves 6 to 8

Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

Ingredients

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