Chef notes
Eggplant Parmesan is a favorite among many Italian-American families and it’s a dish Sebastian Maniscalco’s grandmother made at family gatherings throughout his childhood. His grandmother Serafina never wrote down her recipes, so after she passed away, the beloved dish existed only as a memory among family members.
Fast forward several years, Sebastian met Dominick “Dom” DiBartolomeo and tried his eggplant parmesan. And just like that, he was immediately reminded of his grandmother’s classic eggplant parmesan recipe. Today, this is the recipe the comedian enjoys with his family and it serves as a special nod to his grandmother’s culinary legacy.
Ingredients
- 3 large Italian eggplant, peeled and sliced 1/4-inch thick
- 4 large eggs, lightly beaten
- 2 cups seasoned breadcrumbs
- vegetable oil, for frying
- 2/3 cup olive oil
- 2 (28-ounce) cans whole peeled tomatoes, such as San Marzano
- 1 medium yellow onion, diced
- 1 tablespoon salt
- 1 cup finely grated Parmesan cheese
- 3 cups shredded mozzarella
Preparation
For the Eggplant:
1. Dip sliced eggplant in beaten egg, then coat evenly on both sides with breadcrumbs. Set aside.
2.In a large sauté pan, heat oil over medium-high heat until it reaches 360 F.
3.Pan-fry eggplant slices in batches until golden brown, 4 to 6 minutes. Drain on paper towel, then allow to cool to room temperature.
For the Marinara Sauce:
1.Heat olive oil in a large saucepan set over medium heat.
2.Add onion and salt and slowly sweat until slightly caramelized, about 10 minutes.
3.Blend or crush tomatoes by hand, then add to the pot. Reduce the heat to medium-low. Cook for 20 to 30 minutes, stirring occasionally, or until the mixture has reduced by 30%.
To Assemble:
1.Preheat the oven to 350 F.
2.In a 9-by-13-by-2-inch sheet pan, ladle 8 to 10 ounces marinara on bottom of pan.
3.Arrange a single, even layer of fried eggplant over the marinara. Top with 2 ounces grated Parmesan and 5 ounces mozzarella. Top with another layer of eggplant, followed by a thin layer of marinara sauce. Top with Parmesan and mozzarella. Repeat until all of the ingredients have been used up, finishing with more cheese on top.
4.Cover with aluminum foil and bake for about 45 minutes. Remove the foil and continue to bake for 15 minutes more, until golden browned. Allow to cool before slicing and serving.
