how2heroes » Eggplant Parmesan

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Serves 6-8

Ingredients

Tomato-Basil Sauce

2 tbsp olive oil
1 heaping tbsp chopped garlic
½ cup dry white wine
2 (28-oz each) cans diced tomatoes
½ cup chopped basil leaves
salt to taste
pepper to taste

For Eggplant

1 large eggplant
2 cups plain breadcrumbs
1 tbsp Italian seasoning
½ tbsp granulated garlic
½ tbsp salt
½ tbsp ground black pepper
4 eggs
½ cup whole milk
½ cup flour
1 cup canola oil
2 cups (about 8 oz) shredded mozzarella cheese, divided
½ cup grated Romano or Parmesan cheese, divided

Equipment

9” x 13” baking dish

How-to

Make Sauce

Heat oil over medium heat in a medium saucepot. Add garlic and cook until golden (but making sure not to burn), about 1 minute
Add white wine, and reduce mixture by half, about 2-3 minutes
Add tomatoes and bring to a simmer (low boil)
Add basil, salt and pepper to taste, stir, return to a simmer, then remove from heat and set aside

Add Breading & Fry Eggplant

Cut eggplant into ¼“ round slices, throwing away both ends
Combine breadcrumbs, Italian seasoning, granulated garlic, ½ tbsp salt and ½ tbsp black pepper in a medium bowl
Heat canola oil in a large sauté pan on medium heat to 350º
Beat eggs with milk for an egg wash
Place each eggplant slice in flour and coat both sides, shaking off excess flour
Dip each eggplant slice into the egg wash, then dredge both sides with breadcrumbs. Repeat until all slices are breaded
Fry breaded eggplant slices in heated oil in batches, about 4-5 slices at a time, cook until golden brown, about 2 minutes per side. Transfer cooked slices onto a paper towel. Repeat until all eggplant is finished. If you do not have enough oil in the pan after a few batches, add additional ½ - 1 cup more oil to pan, heat to 350º, then finish frying

Assemble & Bake

Preheat oven to 400º
In large casserole pan or 9” x 13” baking dish, evenly coat the bottom with ½ cup of the tomato sauce. Arrange a single layer of eggplant on top of the sauce, top with 1 cup sauce, half of the Romano or Parmesan cheese, and half of mozzarella cheese. Repeat with one more layer (reserve some sauce for serving) and place pan in oven to bake for about 15-20 minutes, or until cheese on top is lightly-browned and melted
Slice into squares (it will slice with more ease if you allow it to cool at least 10 minutes) and serve with a spoonful of tomato sauce on top and additional Romano or Parmesan cheese if desired

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Remon Karian

Remon Karian is known for his entrepreneurial spirit, his love to entertain and his passion for making others happy. Born to an Armenian heritage, Remon grew up rooted in strong family values, interwoven with tradition and, of course, delicious food. Remon credits his inspiration to his father, Marcel, who began the family legacy with his own Italian restaurant, Café Fiorella, in Belmont. It was in his father’s kitchen that Remon, at the age of 13, discovered his ability and love for cooking while learning to make brick-oven pizza. Having started to work at such a young age, Remon witnessed firsthand not only how satisfying and rewarding the restaurant business was but also how demanding. At 23, he combined the practical experiences and knowledge he had gained working in his father’s café, with the business acumen that he learned from Bentley University to start his own venture, Fiorella’s, in Newton, MA. It was the special bond of family, food, business and his love for hospitality that served as the key ingredients in the making of Fiorella’s.