Eggplant Parmesan Redux December 10, 2007

I got eggplant in my CSA box this week so I decided to make one of Seth’s favorites: Eggplant Parmesan.

I found this recipe on the Food Network site. I cut it in half to feed two people, and I revised it to fit with the WAP diet (whole-grain bread instead of white bread, whole-grain flour instead of white flour, mineral-rich sea salt, coconut oil instead of vegetable oil).

I’ll let you know how it turns out!

1 medium eggplant, cut into 1/2-inch-thick round slices
Sea salt, as needed, plus 1 tablespoon
2.5 cups fresh breadcrumbs from whole wheat sprouted or sourdough bread
1/2 tablespoon oregano
1/2 tablespoon thyme
Freshly ground black pepper
Coconut oil for frying
1/2 cup whole wheat (spelt, rye or kamut) flour for dredging, soaked overnight in a little buttermilk or whey
3 large eggs, preferably pastured, beaten
1 tablespoon raw whole milk
Olive oil, as needed
3.5 cups QUICK MARINARA SAUCE, recipe follows
1/2 cup grated Parmesan, divided
1/2 pound fresh mozzarella, thinly sliced

THE DAY BEFORE: Soak flour in a buttermilk or whey overnight

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together 3/4 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

QUICK MARINARA SAUCE

1/2 tablespoons extra-virgin olive oil
1/4 medium onion, diced
2-3 cloves garlic, chopped
3.5 cups whole, peeled, canned tomatoes in puree (one 28-ounce can), roughly chopped in food processor (or by hand)
1 sprig of fresh thyme
1 sprig of fresh basil
1/2 tablespoon sea salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.