Eggplant Parmesan For Two
By America's Test KitchenPublished on June 14, 2012
Time
50 minutes
Yield
Serves 2
Ingredients
1 medium eggplant (about 1 pound)¼ cup all-purpose flour 1 large egg ½ cup panko bread crumbs ¾ cup grated Parmesan cheese Salt and pepper ½ cup plus 3 tablespoons olive oil 4 garlic cloves, minced¼ teaspoon red pepper flakes 1 (14.5-ounce) can diced tomatoes ¼ cup chopped fresh basil ½ cup shredded provolone cheese
Before You Begin
Hunt's diced tomatoes are our favorite
Instructions
- Following photos in “Cutting Eggplant Down to Size,” cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
- Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
- Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.
bread eggplant
cook eggplant
make sauce
assemble
Time
50 minutesYield
Serves 2Ingredients
1 medium eggplant (about 1 pound)
¼ cup all-purpose flour
1 large egg
½ cup panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese
Test Kitchen Techniques
Ingredients
1 medium eggplant (about 1 pound)
¼ cup all-purpose flour
1 large egg
½ cup panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese
Test Kitchen Techniques
Ingredients
1 medium eggplant (about 1 pound)
¼ cup all-purpose flour
1 large egg
½ cup panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese
Test Kitchen Techniques
Why This Recipe Works
Instead of cutting the eggplant into rounds for our Eggplant Parmesan for Two, we sliced them into larger steaks to streamline preparation and cooking. Our tasters found that salting the eggplant to reduce its bitterness was an unnecessary, time-consuming step that we omitted from this recipe. We sped things along further by using panko—Japanese-style bread crumbs—rather than taking the time to make our own. When we baked the eggplant, we missed the crispiness that frying provided. So instead we combined the methods by first cooking the eggplant steaks on a skillet then finishing them in a hot oven. Instead of wasting the leftover eggplant, we diced it and threw it into the sauce. Adding Parmesan to the bread crumbs answered tasters’ complaints of bland eggplant.
Before You Begin
Hunt's diced tomatoes are our favorite
Instructions
- Following photos in “Cutting Eggplant Down to Size,” cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
- Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
- Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.
bread eggplant
cook eggplant
make sauce
assemble
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