Stovetop Summertime Eggplant Parm
Yes, my oven is currently broken, why do you ask?
Recently my oven has been getting to temperature about a third of the time. If I had to choose, I’d say the best time of the year for this to happen has to be summer, when my braising rate is at an all-time low. So, I can’t complain that my oven is in fact, broken. Even if I really wanted those cookies I scratch-made the dough for and then couldn’t bake..
Good news is this recipe requires exactly zero minutes of oven time. Zero!
Oven functionality aside, I hardly want any hot food right now. I’ve been sustaining myself on a diet made up 85% of watermelon, soft-serve ice cream (hi, Magpies), cherry tomatoes, sliced turkey, and the occasional scrambled egg. That’s where this summertime eggplant parm comes in: it can, and should, be enjoyed at room temperature.
Crispy fried eggplant, punchy-sweet tomato-basil salad, and fresh mozzarella, that’s it! Yes, you have to bread and fry the eggplant, and I’m sorry about that. You could also grill (?) or simply pan-fry your eggplant if the whole dredge, egg, and bread thing gets you down. I don’t know about you, but I’m always so pleased with myself when I have some kind of breaded friend waiting for me in the fridge. Is there anything better than a cold fried chicken cutlet? Nah.
quick survey break!!
I’ve been thinking about the future direction of this substack more seriously recently and I’d love to hear back from any of you that are open to sharing your thoughts!
Aside from fun recipes, I specialize a prenatal, postpartum, and infant nutrition, and have a small business called Postpartum Provisions servicing new moms with home cooked meals. I’ve been considering weaving some postpartum nutrition content and recipes into this newsletter, however, before I do, I am curious if there any interest in that topic amongst my readers!
My foundation in food is based in healthy cooking, nutrition, etc., hence the name of this newsletter! So alternatively, If not postpartum-specific, is there any general interest in some more health-forward recipes that talk about the nutrition behind the food? Or maybe a bit of a split? 75% healthy recipes, 25% just for fun? Any other general feedback? Let me know! I plan to start publishing more content on substack so I want to make sure it’s exciting to receive! xoxo
Okay, onto the recipe!
stovetop summertime eggplant parm
serves 4-6
ingredients
1 large Italian eggplant, peeled and cut into 1/8th-inch thick rounds
1 1/2 teaspoons kosher salt, divided, plus more to taste
2 small or 1 large garlic clove, thinly sliced
2 cups cherry tomatoes, halved - the freshest and sweetest you can find
1 1/2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, thinly sliced
3/4 cup all-purpose flour
3 large eggs
1/2 cup whole milk
1 1/2 cups Italian-style breadcrumbs
2/3 cup grated Parmigiano Reggiano (I like to pulse mine in the food processor!)
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup neutral oil, I like safflower or peanut
8-ounce fresh mozzarella ball, thinly sliced
preparation
Line a baking sheet with paper towels. Arrange the eggplant slices over the baking sheet and season with a 1/2 teaspoon of salt (1/4 teaspoon per side). Set aside for 40 minutes to draw out moisture while you prepare the tomato salad and your breading station.
Make the tomato salad: In a medium bowl combine the garlic, tomato, red wine vinegar, olive oil, 1/2 teaspoon kosher salt, and basil. Stir to combine and set aside. *the fresh garlic should ease up in pungency by the time you’ve fried your eggplant and plate the dish. If raw garlic isn’t your jam, simply saute the garlic in the olive oil, making sure not to get any color on the garlic, cool the oil, and use that to dress your salad.
Set up your breading station: Add the flour to a wide, shallow bowl. Add the eggs and milk to a medium bowl and whisk to combine. Add the breadcrumbs, parmesan, 1/2 teaspoon salt, and black pepper to a quarter sheet or wide shallow bowl and stir to combine.
Bread the eggplant: using a paper towel, pat the eggplant dry on both sides to remove any moisture. Dredge the eggplant in the flour, being sure to coat completely and shake off any excess flour before transferring to the egg mixture. Coat in the egg mixture, making sure that no dry spots remain. Transfer the eggplant to the breadcrumb mixture and press to ensure full coverage. Repeat with the remaining eggplant slices.
Line a sheet tray or large plate with paper towels.
Heat a large cast iron skillet or heavy-bottomed pan over medium heat. Add the oil and heat to 350ËšF, or until shimmering. Add 4-5 pieces of eggplant at a time depending on the width of your eggplant slices and the size of your pan. Fry for 60-90 seconds per side, until golden brown. The eggplant should be thinly sliced and cook quickly. Transfer the eggplant the prepared sheet tray or plate and season immediately with salt.
Alternate the still warm eggplant with the fresh mozzarella so the cheese softens slightly. Top with the tomato salad and finish black pepper, to taste.
Looks amazing!! I like your idea for the 75/25 split :)