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EGGPLANT - Eggplant Parmesan
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| William-Sonoma Meet The Sous Chef INGREDIENTS | |
| Sauce | |
| Extra-virgin olive oil, 1 cup | |
| Garlic cloves, 15 (peeled and left whole) | |
| Whole fennel seeds, 1½ teaspoons | |
| Whole canned tomatoes (preferably San Marzano tomatoes), two 28-ounce cans (one can drained of juice, the juice from the other can reserved) | |
| Dried red pepper flakes,, (preferably Calabrian chile flakes), ½ teaspoon | |
| Kosher salt, ¾ teaspoon | |
| Large | basil sprig, 1 |
| Eggplant Parmesan | |
| Extra-virgin olive oil, 6 tablespoons | |
| Japanese eggplant, 2 (sliced on a bias into ¼-inch-thick pieces) | |
| Garlic clove, 1 (very thinly sliced) | |
| Dried red pepper flakes,, (preferably Calabrian chile flakes), ½ teaspoon | |
| Fresh mozzarella cheese, ⅓ pound (thinly sliced crosswise into 9 pieces) | |
| Finely grated Pecorino cheese, ½ cup | |
| Leaves of 2 marjoram sprigs | |
| Breadcrumbs | |
| Extra-virgin olive oil, 1½ teaspoons | |
| Unsalted butter, ½ tablespoon | |
| Fresh breadcrumbs, ½ cup | |
| DIRECTIONS 1. Make the sauce: To a heavy-bottomed small saucepan set over low heat, add the: | |
| 1 cup | extra-virgin olive oil |
| 15 | whole garlic cloves |
| Cook gently until the garlic is golden and tender (a paring knife will easily slip into the center of the biggest clove), stirring occasionally, about 30 minutes. While the garlic poaches in the oil, in a small skillet set over medium heat, add the: | |
| 1½ teaspoons | fennel seeds |
| Toast the fennel seeds until fragrant and golden, 1½ to 2 minutes. Cool, then pulverize until powder-fine in a spice grinder. In a medium bowl, add the: | |
| Whole canned tomatoes | |
| Use your fingers to roughly shred the tomatoes, placing the shredded tomatoes in a separate medium bowl and discarding the seeds. Once the garlic is golden and tender, transfer the garlic and half of the oil (save the remaining infused garlic oil for another use) to a medium saucepan set over medium heat. Add the shredded tomatoes to the pan along with the: Reserved tomato juice (from the can of whole tomatoes) | |
| Ground fennel seeds | |
| ½ teaspoon | dried red pepper flakes |
| ¾ teaspoon | kosher salt |
| Simmer the sauce for 1 hour, then add the: | |
| Basil sprig | |
| Turn off the heat and cool slightly before removing the basil sprig and passing the sauce through a food mill (if using a food processor, remove the basil sprig and garlic cloves and pulse until the sauce is semi-smooth). 2. Make the eggplant Parm: Preheat the oven to 350°. To a medium skillet set over medium-high heat, add: | |
| 2 tablespoons | extra-virgin olive oil |
| Half of the eggplant slices Make sure the eggplant is in an even layer without overlapping. Cook until the eggplant is browned, 2 to 3 minutes, and then use the tongs to turn the eggplant over. Around the edges of the pan, drizzle in: | |
| 1 tablespoon | extra-virgin olive oil |
| Once the eggplant starts to sizzle, add: Half of the sliced garlic Cook the eggplant until the other side is browned, 1 to 2 minutes longer. Transfer the eggplant and garlic to a paper-towel-lined baking sheet and repeat with the remaining olive oil, eggplant and garlic until all of it is browned. 3. To the 1-quart baking dish, add 2 tablespoons of the tomato sauce and cover with one-third of the cooked eggplant. Top with one-third of the: | |
| Sliced mozzarella | |
| Finely grated Pecorino cheese | |
| Repeat twice, creating 3 layers and ending with the last one-third of the Pecorino. 4. Bake the eggplant Parmesan until the cheese is melted, about 10 minutes. Adjust an oven rack to the uppermost position and heat the broiler to high. Move the baking dish to the top rack and broil the eggplant Parmesan until the cheese is browned and bubbling, 1 to 2 minutes (watch the cheese closely, as broiler intensities vary). Remove from the oven and cool for 10 minutes. 5. While the eggplant Parmesan cools, make the breadcrumbs. In a small skillet set over medium heat, add the: | |
| 1½ teaspoons | extra-virgin olive oil |
| ½ tablespoon | unsalted butter |
| Swirl the pan often until the butter is melted, then add the: | |
| ½ cup | breadcrumbs |
| Cook, stirring often, until the breadcrumbs are golden-brown, 2 to 3 minutes. Turn the toasted breadcrumbs out onto a plate. Sprinkle the cooled eggplant Parmesan with the toasted breadcrumbs and the: | |
| Marjoram leaves | |
Slice into pieces and serve.
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