Eggplant Parmigiana
- Daniel
- Aug 24, 2022
- 2 min read
Updated: May 21
This is one of the dishes that I served for a special lunch event at The Simpler Living. My theme is to cook something simple with the use of vegetables; simplicity is the ultimate sophistication. Here're some shots from the event:
Fond memories...
Chef Oliver Glowig turned a simple dish into something elegant. Yes, this recipe is inspired by him. Chef Oliver Glowig uses a combination of fresh mozzarella, parmigiano and scamorza. Scamorza is a special kinda dried smoked cheese only available in Italy. I can't find it anywhere in Singapore, so I kept it simple by using just mozzarella and parmigiano.
This...
Or this...
You can present this dish in a baking dish that will sit beautifully in the center of a dinner table, or in individual serving plates. Both serve up brilliantly. You will get a tomatoey ooey gooey goodness with eggplants melting in your mouth sensation. I really hope you will give this a try.
Ingredients:
Inspired By Oliver Glowig
(Serve 4)
Eggplant, 2 Large
Unbleached All Purpose Flour, 1/2 Cup
Sea Salt, Pinch
Black Pepper, Pinch
Dried Mushroom Powder, Pinch
Smoked Paprika, Pinch
Eggs Lightly Beaten, 1
Panko, For Dredging
Sunflower / Canola / Peanut / Vegetable Oil, For Frying
Tomato Sauce Homemade
Fresh Mozzarella
Fresh Basil Coarsely Chiffonade, A Handful
Fresh Parsley Coarsely Chopped, A Handful
Parmigiano Reggiano
Equipment:
Oven
Dutch Oven / Deep Fryer
Round Cookie Cutter
Baking Dish
Directions:
Please visit my “How To Make Tomato Sauce" page for the recipe.
Prep the Eggplant
Peel eggplants and slice into ½-inch thick rounds.
Use a cookie cutter to punch out discs.
Lightly salt the eggplant rounds and place on a wire rack for 30 mins to draw out moisture.
Julienne the skins, season with salt, and set aside.
Dredge and Fry
In 3 shallow bowls, set up:
Flour, salt, pepper, mushroom powder, paprika
Beaten eggs
Panko breadcrumbs
Heat 4 inches of oil in a dutch oven over medium heat.
Dredge eggplant in flour, then egg, then panko.
Fry until golden brown. Drain on a rack or paper towels.
Fry the julienned skins until crisp. Drain and set aside.
Stack and Broil
Preheat oven to broil.
On a baking dish or plate, layer fried eggplant with:
Tomato sauce
Mozzarella
Basil and parsley
Stack in 3 layers.
On the top layer, grate over some parmigiano.
Broil for 3–5 mins until the cheese melts.
Finish and Serve
Garnish with more herbs and the crispy eggplant skins.
Serve immediately.
That ooey gooey goodness...
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