Mark Bittman’s Eggplant Parmesan
- Total Time
- An hour, or a little more (sadly)
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil as needed
- 2pounds eggplant, preferably small ones but in any case, firm
- Salt and pepper
- 1medium onion, chopped
- 2pounds fresh plum tomatoes or one 28-ounce can, chopped
- Parmesan cheese, grated
- Chopped parsley for garnish, optional
Preparation
- Step 1
Put ⅛ inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. Start trimming and slicing eggplant: ½-inch slices, or maybe ⅜-inch, but not as thin as ¼ inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.
- Step 2
Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. Heat the oven to 400.
- Step 3
Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.
Private Notes
Comments
I brushed the eggplant on both sides with oil and baked it in half pans for about 25 mins/side at 375 degrees turning once. I cooked them and made the sauce the day before. I used very little sauce when assembling and served some on the side. Since everything was cold it needed to bake for about 45 mins--time for two cocktails! Delicious and simple. Served two people for two dinners along with a green salad. This is delicious cold too. Great summer first course for six.
I cook eggplant slices, seasoned with olive oil, salt & pepper on my Panini grill - no mess, fuss or turning and it uses less oil. I use this grill for onion slices, peppers, etc.
We always love Mark's recipes. They are simple and delicious.
No thank you. I have eaten/cooked Southern Italian/Siciliano all my life and we pretty much never salt our eggplant. And they come out fantastic. That has become much an urban cooking myth. Old eggplants with big seed clusters, THAT is what makes for bitter eggplant.
Turned out a little too oily. Eggplants are sponges. Next time I'll take the Panini grill suggestion or roast in the oven before assembly.
I like the idea of skipping the breading step but the Fried eggplant came out super oily. Also the amount of onion overwhelms the whole thing. I would roast or broil the eggplant next time and go with garlic and basil in the sauce instead of onion. I think that will result in a fresher taste overall.
Great simple and tasty recipe as is. I have made it quite a few times always to kudos. I love Mark’s recipes.