Long, deep-fried eggplant slices, served on top of a light sauce-which preserves the crispness of the deep-frying. It also brings Parmigiano-Reggiano cheese into the picture, restoring some sense to the name "eggplant parmigiana". Dean and Deluca
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Units: US | Metric
- 3 cups olive oil, for deep-frying
- 1 1/4 lbs eggplants
- 2 large garlic cloves
- 1/2 teaspoon salt, plus additional to taste
- 1/2 cup flour
- fresh ground black pepper
- 2 eggs, lightly beaten
- 1/2 cup breadcrumbs
- 6 tablespoons grated parmigiano-reggiano cheese, plus thinly shaved slices cheese (to garnish)
- 1 tablespoon dried sage
- 8 canned tomatoes
- 1 tablespoon capers
- 1 teaspoon capers
- 1 teaspoon extra virgin olive oil
- 1 dash of grated nutmeg
- 1Put olive oil in a large, heavy pan over moderate heat. Bring to 365 degrees.
- 2Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the "bulge," turning eggplant into a fairly rectangular block.
- 3Cut off skin on all sides.
- 4Slice the rectangular block lengthwise into 4 long "cutlets," each about 1/2 inch thick.
- 5Smash the garlic cloves with the flat side of a knife on the counter, remove the peel, and sprinkle the garlic with 1/2 teaspoon salt.
- 6Rub the garlic well against the eggplant slices, then discard.
- 7Season the flour with salt and pepper.
- 8Coat the eggplant slices with the flour.
- 9Dip each slice into the eggs.
- 10Mix together the bread crumbs, the 6 tablespoons of cheese, and the dried sage.
- 11Coat the eggplant slices with the bread-crumb mixture.
- 12When oil is heated, immerse eggplant slices, 2 at a time.
- 13Cook for 3 minutes, or until eggplant is golden brown outside, soft inside.
- 14Drain on a rack and dab lightly with papertowels while the other two sices are cooking.
- 15Remove them when done and drain and dab.
- 16To prepare sauce: Squeeze the juice from the canned tomatoes, then place tomatoes in blender along with the capers.
- 18Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper.
- 19Pour the sauce onto 4 dinner plates.
- 20Top with eggplant cutlets.
- 21Season with salt, pepper, and a dash of nutmeg.
- 22Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano.
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Nutritional Facts for Eggplant Parmigiano-Reggiano With Tomato and Caper Sauce
Serving Size: 1 (594 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 264.8
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 2.5 g
- Cholesterol 111.1 mg
- Sodium 924.1 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 8.1 g
- Sugars 10.1 g
- Protein 12.8 g