Eggplant parmesan is a hearty, satisfying vegetarian dish. This version is prepared in elegant stacks, rather than the traditional casserole method, making it equally appropriate for a weeknight meal or entertaining. It’s served with a salad made with kumato tomatoes, which are darker and sweeter than the traditional types. If you can’t find them, Roma or cherry tomatoes (or even a mix of the two) are great stand-ins.
Recipe: Rina Oh
Eggplant Parmesan with Kumato-Cucumber Salad
Yields 4 servings
Ingredients:
Eggplant:
1 large eggplant, sliced 1/4 inch thick
1/4 cup all purpose flour
1/2 cup seasoned breadcrumbs
1 egg, beaten
Frying oil
2 cups homemade or store-bought marinara sauce
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
Salad:
1 plum tomato, chopped
4 kumato tomatoes, quartered
1 seedless cucumber, thinly sliced
1/4 cup lemon segments, sliced in half
Vinaigrette:
Juice of 1/2 lemon
Zest of 1 lemon
1/4 cup extra virgin olive oil
Salt and pepper to taste
Directions:
1. In a large straight-sided skillet, pour oil to a 1/2 inch depth. Heat over medium heat until temperature reaches 350 degrees.
2. Dredge eggplant in four, dip in egg, and then dredge in breadcrumbs.
3. Working in small batches, fry breaded eggplant until golden, and set on paper towels to drain. In a saucepan, heat marinara sauce.
4. Preheat oven to 350 degrees. Cover the bottom of a small baking dish with marinara sauce. Place four slices of eggplant on the bottom, and top each with marinara sauce and mozzarella cheese. Repeat with remaining eggplant, sauce and mozzarella, making four stacks. Top the final piece with sauce, mozzarella and parmesan cheese. Cook until warmed through and cheese is melted, about 10 minutes.
5. Mix all vinaigrette ingredients together in a small mixing bowl. Dress cucumbers, tomatoes and lemon segments. Finish salad with a sprinkling of lemon zest.