Eggplant Parmesan Recipe with an Italian Chef

Italian food and cooking is at the heart of the Italian culture. It is impossible to live in Italy, or be part of the Italian culture without understanding the importance of food in everyday life. It isn't just about the food but about the "convivialità" (time shared at the table with family or friends). We have embraced the importance of food and learned just how important this shared time is. This week we make an authentic Eggplant Parmesan recipe with a twist.

We are partnering with Roberto Pisano, an Italian American chef who teaches classes and offers private chef services in the greater Seattle area, to share some of his family recipes and traditions with us and with you. Settle in with a cup of espresso, or better yet, a glass of wine, and get inspired to cook one of the most beloved Italian dishes, Eggplant Parmesan (Parmigiana di Melanzane).

-Notice the gorgeous hand crafted knives Roberto uses-this is how we met- he filled his kitchen with these stunning hand crafted kitchen knives from the Italian artisans at Fontani in Scarperia Italy. As an Italian American Roberto loves to fill his kitchen with Italian artisan products.

Roberto's Family Tradition

When I was a kid my mother, the daughter of Calabrian immigrants, would always make whatever meal we requested for our birthdays.  Invariably I would ask for her special Eggplant Parmesan - - a universal favorite, yes, but admittedly a bit of an unusual request for a child of tender years.  My mother followed the traditional Neapolitan preparation that still prevails today among chefs and home cooks alike, but whenever I replicated that approach as an adult cooking for myself I found the result to be more than a little “heavy” for my taste.  I wanted something less oily but still moist, not collapsing limply on my plate but still tender while firm.

Beloved by Italians and Italian Americans alike this Neapolitan Classic, Parmigiana di Melanzane, or as it is known in the English-speaking diaspora, Eggplant Parmesan, has taken on several different approaches in it’s preparation.  It is, basically, a layered vegetable casserole traditionally consisting of sliced Eggplant, Mozzarella, Parmigiano Reggiano and Tomato Sauce. Other ingredients are sometimes added or substituted for personal preference, but in the end you may think of it as a “Vegetable Lasagna”.  Central to its preparation is the precooking of the main ingredient, the Eggplant - - and herein lies my principal departure from most traditional preparations, albeit with a respectful nod to tradition.

In most preparations the eggplant is typically precooked in a sautée pan of hot oil before layering in a baking dish with the other ingredients. But as we all know eggplant is a notorious sponge and the result is often very oily and, some may say, greasy. One may think to use the eggplant raw and let it cook once layered and baked in the casserole but that only produces a chewy and decidedly unsavory result. My solution is to dredge the eggplant slices in egg whites then bread crumbs followed by baking the slices in the oven until golden brown but still firm and tender . . .  After the pieces are baked "fritter-like", they're ready for assembly. The other thing I do differently is swapping out the commonly used Mozzarella with Provolone. The Provolone melts every bit as well but is far more flavorful than the Mozzarella options available in most US Supermarkets.

Following is a more detailed step by step illustration of my approach, so stay with me until the end as this may well become your favorite take on this classic dish.

Roberto's Eggplant Parmesan Recipe

Signore e Signori, allow me to present my definitive Eggplant alla Parmigiana . . .

First, let’s gather our ingredients - - Italian-style Eggplant, a few Eggs, Seasoned Bread Crumbs, Shredded Provolone, Parmigiano Reggiano for grating, Fresh Basil, a good homemade Tomato Sauce, and Extra Virgin Olive Oil.  I find that 4 medium Eggplants are the perfect amount for final assembly of three layers in a 10 x 13 inch baking dish.

Shave the skin from the Eggplant in alternating strips; I like to leave a little on for flavor and texture. Then cut into 1/2 inch thick rounds. The thicker slices allow for a slightly firmer result and prevent overcooking or limp, floppy slices. And no, it's not necessary to salt these to reduce bitterness like in the old days as modern cultivars are grown to be far less bitter. Now dip the rounds in egg whites and coat with fine seasoned bread crumbs.  I set the yolks aside for use elsewhere and use the Egg Whites only because they are the perfect flavorless “glue” for the breading and I want my finished dish to taste like Eggplant, not Eggs! 

After the Eggplant rounds are breaded they are ready for baking on a well-oiled baking sheet at 350 degrees F (180 C), 15 minutes each side for a total bake time of 30 minutes. Cook in batches then set them all aside and you’re now ready for assembly.  You should have enough to build three layers.

Start by applying a thin coating of Tomato Sauce (preferably homemade) to the bottom of your baking or casserole dish. And remember, the final dish will only be as good as your Tomato Sauce.

Now arrange a layer of the baked eggplant slices on the sauce, cutting a few smaller shapes as necessary to fill in the gaps between the rounds.

Top this first layer of eggplant with another thin coat of tomato sauce, some torn fresh Basil leaves, grated parmesan and the shredded Provolone. Alternatively you could use another good melting cheese such as mozzarella or fontina. 

Now repeat the process, applying a second layer of Eggplant topped with a thin coating of Tomato Sauce, followed by the other toppings.  Be careful to apply the sauce sparingly otherwise the cumulative layering may result in a final product that is too loose and soupy. 

Finish your top layer with a thin coat of Sauce and bake, covered, in a preheated 350 degree F (180 C) oven for 35 to 40 minutes, removing the lid halfway through the cooking time . . .

. . . and adding a little more shredded mozzarella and grated parmesan to the top during the last 10 minutes.

E Voila!

This is how a perfect Eggplant alla Parmigiana should look.

Not greasy, not bitter, not mushy, and it holds its shape when sliced and plated! - - just the savory goodness and pure flavor of Eggplant, good quality Italian Cheese and homemade Tomato Sauce!

I like to let my final dish rest overnight at room temperature, covered, to let the flavors develop and meld.  Best served slightly re-warmed but never hot. 

This is a real crowd-pleaser and one of my most requested dishes from dinner guests.   It freezes well, too, and any leftovers make for the best Eggplant Panini on the planet! Squisita!

Buon Appetito!

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