THE GREAT FILM DIRECTOR MIKE NICHOLS TOLD MY HUSBAND,
Chris, and me one evening, “There’s one absolute in life: Everyone loves
Italian food.”
Fortunately, I don’t have to look any further than my own kitchen to find it.
My Italian husband often cooks up my favorite meal, eggplant parmigiana.
And since this issue dabbles in many culinary delights, I wanted to share his
recipe. Chris even made his special dish on Good Morning America and won a
culinary cook-off, so you know it’s not just my bias.
Buon appetito!
CHRIS’S EGGPLANT PARMIGIANA
SERVES 8–10
FOR THE EGGPLANT:
2 medium eggplants (about 3 pounds)
1 teaspoon coarse sea salt, plus more for sprinkling
3⁄4 cup Wondra flour
4 eggs
1⁄4 cup water
2 cups breadcrumbs
1⁄4 teaspoon red pepper flakes
1⁄2 cup extra-virgin olive oil (more if necessary)
4 cups marinara sauce (recipe follows)
3⁄4 cup ricotta cheese
3 cups freshly grated mozzarella
6 tablespoons freshly grated Parmigiano-Reggiano
18 basil leaves
8 ounces smoked mozzarella, sliced
Preheat oven to 375 degrees. Peel eggplants vertically, then slice into 1⁄2-
inch-thick rounds. Sprinkle slices with sea salt and place in colander for half an
hour, then pat dry with paper towels. Place flour (to seal eggplant and keep it
firm) in a medium-size bowl and set aside. Mix eggs and water in a separate
bowl. In a 9-by-13-inch glass casserole dish, combine breadcrumbs, red pepper
flakes, and sea salt and mix well.
Using tongs, coat eggplant slices first in flour, then egg mixture, then
breadcrumbs. Pour olive oil into a 12-inch cast-iron or other heavy-bottomed
skillet and place over medium-high heat. When oil is hot, fry breaded slices,
five or six at a time, for 1 to 2 minutes per side until golden brown. Drain on a
cookie sheet lined with paper towels.
Thinly coat the bottom of a 9-by-13-inch ovenproof dish with one cup marinara
sauce. Arrange a third of the eggplant slices on top of the sauce, then spread
with a thin layer of the ricotta cheese. Follow with one cup of grated mozzarella,
then two tablespoons of Parmigiano-Reggiano. Top with six fresh basil leaves,
torn and distributed evenly. Repeat process (excluding ricotta) twice more for
a total of three layers. Top the third layer with the remaining two cups of sauce,
then the sliced smoked mozzarella. Bake for 35 minutes until dish is bubbly
and cheese is lightly browned. Let rest for 30 minutes before serving. |
FOR THE MARINARA SAUCE:
1 tablespoon extra-virgin olive oil
1 cup yellow onion, chopped
1 tablespoon garlic, minced
1 tablespoon anchovies (packed in olive oil), finely chopped
1 tablespoon fresh oregano, chopped (or 1 teaspoon, dried)
2 teaspoons fresh thyme
1 bay leaf
1 (28-ounce) can of crushed tomatoes
1 (28-ounce) can of diced tomatoes
2 tablespoons tomato paste
Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add
onion and garlic and sauté until softened but not brown—about 4 to 5 minutes. Add anchovies and herbs and stir for another minute. Add crushed and diced tomatoes and tomato paste, and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
CRISTINA GREEVEN CUOMO
Editor in Chief |
