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Eggplant Parmesan
Small Family, Middletown, RI
“This is one of our daughter Emily’s favorite meals. It is also very good reheated and served as leftovers.”
Jonathan Small
INGREDIENTS Serves 3 to 4
1 medium or two small eggplant
Kosher salt or sea salt 1⁄2 cup all-purpose flour Ground black pepper
2 large eggs
1 cup panko
2 to 4 tablespoons light olive oil (do not use extra-virgin olive oil)
1 1⁄2 cups marinara sauce
1⁄4 cup grated Parmesan cheese
6 ounces mozzarella cheese, shredded
9 ounces fresh linguine or other pasta
1 tablespoon extra-virgin olive oil
Several fresh basil leaves, julienned
PREPARATION
1. Select firm eggplant with rounded bottoms and shal- low dimples, which will be less seedy than those with elongated, deeper dimples. (Some mistakenly refer to them as male and female eggplant, but botany stu- dents will know there are no such things.) Cut the egg- plant in 1⁄4-inch slices. Salt generously and layer the slices between paper towels in a colander. Let stand for 20 minutes to 1 hour. (Salt- ing draws out excess water from the eggplant through osmosis and breaks down the cell walls, which makes the eggplant firmer and less mushy or oily after sau- téing.) Rinse the salt off the eggplant and pat dry with paper towels.
2. Preheat oven to 350°F.
3. Place 3 small bowls in a row next to the stove. Put the flour in the first bowl, and sea- son with salt and pepper.
116 – TASTE OF HOME