Cooking with Carole

Eggplant Parmesan

Parmigiana di Melanzane

Serves 2




2 small eggplants

sea salt

1 1/2 cup flour

2 eggs

1/2 cup whole milk

vegetable oil

olive oil


marinara sauce

1/2 lb fresh mozzarella cheese

1 to 1 1/2 cups grated parmesan cheese 

fresh basil

1 small gratin dish


•• Peel the eggplants and cut into thin rounds or cut lengthwise into very thin slices. •• You will want to salt the eggplant and let it sit for up to 4 hours or overnight. This is a very important step in eliminating the bitterness of the eggplant. •• Lay the thinly sliced eggplant in a single layer in a colander. •• Use a sprinkle of salt in your hands and salt the eggplant lightly. •• Place the next layer of sliced eggplant on top of the previously salted eggplant. •• Salt this layer as well and continue to do this until you have used all of the eggplant. •• Place a piece of plastic wrap over the eggplant then place an object(s) on top of the eggplant to weigh it down. I find that a few cans of tomatoes does the trick! •• Place the colander in a bowl and set aside.  •• After 4 hours or the overnight, you will observe that the eggplant has turned slightly brown and the bowl has a reserve of brown water. ••  Now you can create a sweet dish without any bitterness which is common in the flesh of the eggplant! •• 

•• The Batter ••

•• Mix together 1 1/2 cups of flour, 2 eggs and a 1/2 cup whole milk. •• The consistency of the batter should be semi-thick and similar to pancake batter.  My tip is to add the flour 2 tbsps at a time until you have achieved the proper consistency.  You may also need to add a little more flour or milk at your discretion. ••

•• The Eggplant ••

 •• Wipe the eggplant dry with paper towels. •• Prepare a sheet pan lined with 3 layers of paper towels and keep the roll nearby for further use. •• Heat a generous amount of vegetable oil in a large sauté pan and drizzle some olive oil on top.  •• Once the oil is hot, add the eggplant to the batter, coat it well and then drop into the hot oil.  •• When the eggplant begins to brown, turn it over and sauté the reverse side likewise, then remove and place onto the lined baking sheet.  •• You are now ready to assemble! •• 

•• The Parmesan ••

•• Preheat your oven to 375 degrees. •• In a small lightly buttered gratin dish, create a single layer of eggplant and add one ladle of marinara sauce over the eggplant, just enough to cover. •• Layer with small cubes or slices of fresh mozzarella cheese, grated parmesan and the leaves of fresh basil, to taste. •• Repeat the layering, ending with the eggplant on the top along with a generous sprinkling of grated parmesan cheese. •• Dot the top layer with small pats of butter and place into your preheated oven for 20 minutes. •• Observe thereafter and continue to cook for an additional 10 minutes. •• Remove the dish from the oven and allow the Eggplant Parmesan to rest. •• Serve with any left-over marinara sauce ladled over top or to the side. ••

•• buona mangiata! ••