Yogurtsoda Gratuitous food and travel.

It’s almost July, and you know what that means? It’s almost eggplant season! Maybe I’m a little too excited about a vegetable, but eggplants are one of my favorites, and eggplant parmigiana is one of my favorite ways to prepare it.

I’ve tried cooking the eggplant for this dish in a myriad of ways: baking, broiling, sauteing, but the best method I’ve found is to simply fry. Other methods produce a drier and slightly undercooked eggplant, and I like mine soft and buttery. Make sure to salt the sliced eggplant well ahead of time and pat dry before frying, this helps the eggplant absorb less oil.

3 large eggplants
olive oil
1/2 onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1 teaspoon dried oregano
2 14-ounce cans plum tomatoes
salt and black pepper
1/2 teaspoon balsamic vinegar
1 handful fresh basil, torn
3/4 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
3/4 pound buffalo mozzarella, thinly torn

1. Remove the stalks from the eggplant, slice them lengthwise into 1-inch thick slices, and lightly salt in a colander. Meanwhile, pour enough olive oil into a large pan to come up 1/2 inch and put on medium-high heat. Pat eggplant dry and fry in batches, about 2 minutes each side, turning once. Set eggplant aside. Pour out remaining oil from pan, reserving 2 tablespoons in pan.

2. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic is golden. Break up tomatoes with a spoon and add to pan. Stir, place lid on pan, and simmer slowly for 15 minutes. When the tomato sauce is reduced and sweet, season it with salt, pepper, vinegar, and add the basil.

3. In a 9″ x 13″ baking dish, spread a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of eggplant. Repeat these layers until all the ingredients are use up, finishing with a little sauce and another sprinkling of Parmesan. Sprinkle the breadcrumbs on top, followed by the torn mozzarella.

4. Place the dish in the oven and bake at 375 degrees for half an hour until golden, crisp and bubbly. Serve warm.