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Eggplant Parmigiana

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:

  1. Please visit my “How To Make Tomato Sauce" page for the recipe.

  2. Prep the Eggplant

  3. Peel eggplants and slice into ½-inch thick rounds.

  4. Use a cookie cutter to punch out discs.

  5. Lightly salt the eggplant rounds and place on a wire rack for 30 mins to draw out moisture.

  6. Julienne the skins, season with salt, and set aside.

  7. Dredge and Fry

  8. In 3 shallow bowls, set up:

  9. Flour, salt, pepper, mushroom powder, paprika

  10. Beaten eggs

  11. Panko breadcrumbs

  12. Heat 4 inches of oil in a dutch oven over medium heat.

  13. Dredge eggplant in flour, then egg, then panko.

  14. Fry until golden brown. Drain on a rack or paper towels.

  15. Fry the julienned skins until crisp. Drain and set aside.

  16. Stack and Broil

  17. Preheat oven to broil.

  18. On a baking dish or plate, layer fried eggplant with:

  19. Tomato sauce

  20. Mozzarella

  21. Basil and parsley

  22. Stack in 3 layers.

  23. On the top layer, grate over some parmigiano.

  24. Broil for 3–5 mins until the cheese melts.

  25. Finish and Serve

  26. Garnish with more herbs and the crispy eggplant skins.

  27. Serve immediately.


That ooey gooey goodness...

Recipe Video:




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