MARK BITTMAN'S EGGPLANT PARMESAN
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. Do this two or three times, and that's it. Bake until it's bubbly and golden brown. It's great hot or at room temperature, so it's perfect for a potluck.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put 1/8 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: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 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.
- 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.
- 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.
EGGPLANT PARMESAN DECONSTRUCTED
Provided by Melissa Clark
Categories weekday, side dish
Time 1h15m
Yield 6 to 8 side dish servings
Number Of Ingredients 12
Steps:
- Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
- Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
- Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
- While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
- Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 6 grams
EGGPLANT PARMESAN - MARK BITTMAN
Steps:
- Slice tops off of eggplants to check on thickness of the skin. If the skin is particularly thick, peel the eggplants. Cut eggplant into ½ inch thick slices. If you find the bitterness of eggplant distasteful, sprinkle the eggplant slices with salt, let rest in a colander for about an hour. Then rinse with water and pat dry. Preheat oven to 350 degrees. Put 3 tablespoons of olive oil in a large skillet over medium-high heat. When oil is hot, dredge eggplant slices, one at a time, in flour, shake off the excess flour, and place in the skillet for 3-4 minutes a side until browned. Fit as many slices of eggplant in your skillet at a time as you can without crowding them too much. Season with salt (if you did not salt the slices before cooking) and pepper. Once cooked on both sides, let eggplant slices rest on paper towels. Add more oil to the skillet as needed Lightly oil a baking dish, then spoon a small amount of sauce into it, spreading as evenly as you can. Top with a layer of eggplant slices, followed by a thin layer of mozzarella and Parmesan, and topped with some basil leaves. Repeat the layers in this order until all ingredients have been used except for the basil and Parmesan you set aside for garnish, and add these last. Bake for 20-30 minutes, or until bubbling hot.
EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN
This baked eggplant parmesan is one of our favorite eggplant recipes!
Provided by Phoebe Moore
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk the eggs and almond milk.
- In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
- Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
- In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
- Remove from the oven and top with fresh basil.
EGGPLANT PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
Steps:
- 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 the 1 1/2 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.
- 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.
- Yield: about 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved
EGGPLANT FRITTERS
You can make eggplant into fritters, seasoned with almost anything you like, but my taste here runs to Parmesan; the combination is magical. Fritters are usually deep-fried, but it isn't necessary in this case. Here they are made into flat, pancake like forms and cooked in far less oil. Like most fried foods, these are best hot; but, as with most fritters, they're acceptable up to a half hour after they've been made (and, though I wouldn't serve them to company this way, they're pretty good cold).
Yield makes about 6 servings
Number Of Ingredients 10
Steps:
- Trim and peel the eggplant and cut it into 1-inch cubes. If the eggplants are large, sprinkle them with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 1 hour. Rinse.
- Set a large pot of water to boil. Blanch the eggplant in the boiling water for about 5 minutes or until soft. Drain in a colander, pressing to get rid of as much moisture as possible. Combine in a food processor with the egg, parsley, Parmesan, garlic, and cayenne and process until smooth. Pulse in enough bread crumbs or flour to make a batter that will hold together.
- Put enough oil in a large nonstick skillet to coat the bottom to a depth of about 1/4 inch. Turn the heat to medium-high and wait until the oil is hot; when it's ready, a pinch of flour will sizzle. Drop the batter from a spoon, as you would pancake batter, and cook until nicely browned on both sides. Do not crowd the fritters, and adjust the heat as necessary so they brown without burning. Total cooking time per pancake will be about 6 minutes. Serve hot or warm, with lemon wedges.
- Somewhat easier, if anything. In step 1, grate or shred an equal amount of zucchini; wring in a towel to squeeze out as much moisture as possible (if the zucchini are salted, the resulting pancakes will have slightly better texture, but it isn't imperative). Blanching is not necessary. Combine by hand with the remaining ingredients and cook as directed.
More about "eggplant parmesan mark bittman food"
WHAT'S FOR DINNER: CREAMY BAKED NOODLES WITH EGGPLANT
From melscooking.blogspot.com
Estimated Reading Time 3 mins
MARK BITTMAN’S EGGPLANT UN-PARMESAN – SOL I PAPAR
From solipapar.wordpress.com
Estimated Reading Time 6 mins
10 EGGPLANT RECIPES THAT MAKE THE MOST OF SUMMER'S BOUNTY ...
From oregonlive.com
Estimated Reading Time 3 mins
THE BITTMAN BIBLE: EGGPLANT PARMESAN | THREE SISTERS COOKING
From threesisterscooking.wordpress.com
Estimated Reading Time 3 mins
THIS EGGPLANT BOLOGNESE WILL WOW YOU | BY MARK BITTMAN ...
From heated.medium.com
Estimated Reading Time 3 mins
PASTA WITH FRIED EGGPLANT | HOW TO COOK EVERYTHING BY MARK ...
From coolfooddude.com
Estimated Reading Time 4 mins
MARK BITTMAN’S EGGPLANT PARMESAN - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 1 minCalories 171 per serving
THE BARBER BUNCH: BITTMAN RECIPE- EGGPLANT PARMESAN
From thebarberbunch.blogspot.com
Estimated Reading Time 1 min
EGGPLANT PARMESAN | BUSYMOMBLOGS
From busymomblogs.wordpress.com
Estimated Reading Time 2 mins
A LITTLE EGGPLANT PARM - A NEWSLETTER
From anewsletter.alisoneroman.com
Is Accessible For Free True
BACK TO BASICS: GOOD FOR YOU, GOOD FOR THE EARTH : NPR
From npr.org
Estimated Reading Time 7 mins
A FEAST WITH EGGPLANT, ARUGULA AND PASTA - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 4 mins
FASTEST CHICKEN PARM — MARK BITTMAN
From markbittman.com
Estimated Reading Time 2 mins
PASTA WITH ROASTED EGGPLANT AND MEAT SAUCE - MARK BITTMAN
From markbittman.com
Estimated Reading Time 1 min
PRAISING THE VERSATILE EGGPLANT - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 6 mins
A FEAST WITH EGGPLANT | THE SEATTLE TIMES
From seattletimes.com
Estimated Reading Time 6 mins
SPICY VEGAN EGGPLANT PARMESAN - TURNIP THE OVEN
From turniptheoven.com
Estimated Reading Time 4 mins
5 DISHES TO REMIND YOU THAT EGGPLANT IS DELICIOUS | BY ...
From heated.medium.com
Estimated Reading Time 6 mins
MARK BITTMAN | BUSYMOMBLOGS
From busymomblogs.wordpress.com
NY TIMES COOKING - HAVEUHEARD.COM
From haveuheard.com
EGGPLANT PARMESAN - MARK BITTMAN
From pinterest.com
MARK BITTMAN: EGGPLAN AND CHICKEN PARMESAN
From yahoo.com
BITTMAN’S SPICY AND SAVORY VEGETARIAN RECIPES - TODAY.COM
From today.com
MARK BITTMAN
From in.pinterest.com
MARK BITTMAN’S EGGPLANT PARMESAN RECIPE | RECIPE | NYT ...
From pinterest.ca
EGGPLANT PARMESAN - TODAY
From today.com
MARK BITTMAN RECIPES ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
HOW EAT JUST PLANS TO REACH PROFITABILITY WITH PLANT-BASED ...
From businessinsider.com
MARK BITTMAN: EGGPLANT UN-PARMESAN
From yahoo.com
MARIO BATALI’S EGGPLANT PARMESAN - FOOD52
From food52.com
EGGPLANT PARMESAN MARK BITTMAN RECIPES
From tfrecipes.com
ALAN DIVACK'S (MOSTLY FOOD) BLOG: EGGPLANT WITH TOMATO ...
From alandivack.blogspot.com
MARK BITTMAN: EGGPLAN AND CHICKEN PARMESAN | RECIPES ...
From pinterest.jp
MARK BITTMAN’S EGGPLANT PARMESAN | DRUPAL APICIUS
From willdonovan.com
EGGPLANT PARMESAN - MARK BITTMAN - PINTEREST.COM
From pinterest.com
MARK BITTMAN’S EGGPLANT PARMESAN - MASTERCOOK
From mastercook.com
MARK BITTMAN'S EGGPLANT PARMESAN RECIPE - FOOD NEWS
From foodnewsnews.com
THE THOUGHTFUL VEGETARIAN: EGGPLANT PARMESAN
From thoughtfulvegetarian.blogspot.com
DR OZ: MARK BITTMAN SCRAMBLED TOFU & EGGPLANT UN-PARMESAN ...
From recapo.com
RECIPE: MARK BITTMAN'S EGGPLANT UN-PARMESAN | THE …
From wnyc.org
MARK BITTMAN ARCHIVES - GOOD FOOD ST. LOUIS
From goodfoodstl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love