I Spent 30 Years Cooking Eggplant Parm Wrong Until I Tried THIS Technique

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Remove the stem ends of the eggplants and cut them into 1/2-inch thick slices, aiming for 12 to 14 slices.
2. Lay the slices on a rack or paper towels, season each side lightly with salt (about 1/8 teaspoon per eggplant), and let them sit for 30 minutes.
3. Pat the slices dry, cover them with towels, weigh them down with a heavy tray and something heavy, and let them sit for 20 minutes.
4. Return the slices to the rack to air-dry for 10 minutes.
5. Set up three 9-inch dishes: flour seasoned with salt and pepper; eggs whisked with salt and pepper; and breadcrumbs mixed with 1/2 cup of the Parmigiano, garlic granules, onion granules, dried parsley, lemon zest, salt and pepper.
6. Coat each slice in flour, shake off the excess, dip in egg, drain, then press into the breadcrumbs until packed. Rest the breaded slices on a rack for 10 minutes.
7. Preheat the oven to 375°F (190°C).
8. Heat oil in a large nonstick frying pan over medium heat to a depth of about 1/2 inch, until it reaches roughly 375°F (190°C).
9. Fry 3 to 4 slices at a time for about 90 seconds per side, or until golden brown. Drain on paper towels and repeat with the rest.
10. In a 12x8-inch deep dish or 13x9-inch shallow casserole, spread about a scant 1 cup of pomodoro sauce. Layer 3 slices (or 4 in the 13x9 dish) with mozzarella, about 1/3 cup Parmigiano, 6 to 8 basil leaves, and more sauce; repeat until the eggplant is used up.
11. Top with 1 cup of pomodoro sauce, the remaining mozzarella and the remaining 1/2 cup Parmigiano.
12. Bake on a middle rack at 375°F (190°C) for 40 minutes, then broil on high for 3 to 4 minutes until golden on top.
13. Rest at room temperature for 20 minutes before slicing.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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