Contents
Chef and food writer Alison Roman always shares the best recipes that she has rigorously tested. This time the recipe we are going to try is Alison Roman eggplant parm, which combines parmesan cheese, tomato sauce, grilled eggplant, and breadcrumbs. Using Alison Roman’s cooking technique, this eggplant parm is lighter, fresher, tangier and crunchier, making it a very tasty and addicting dish.
Alison Roman eggplant parm
Ingredients
- 2 large globe or 4 pounds eggplant, sliced about 0.5 – 1 inch thick
- 1 cup olive oil, divided in half (buy here)
- Kosher salt
- Freshly ground black pepper
- 2 small yellow, white, or red onion, thinly sliced (buy here)
- 8 garlic cloves, thinly sliced (buy here)
- Red pepper flakes (optional) (buy here)
- 8 or more anchovy fillets (optional) (buy here)
- 2 28-oz can whole San Marzano tomatoes (buy here)
- 1½ cup panko bread crumbs (buy here)
- 2/3 cup (about) grated parmesan (buy here)
- 4–6 tbsp capers, coarsely chopped
- 4 tbsp chopped fresh oregano or marjoram (optional, or use half the amount of dried) (buy here)
- 2/3 cup parsley, coarsely chopped and divided
- 16 oz fresh mozzarella, thinly sliced or torn
Cooking Equipment
Dining In: Highly Cookable Recipes: A Cookbook
Features 125 effortlessly chic recipes, including Instagram-famous Salted Butter and Chocolate Chunk Shortbread, emphasizing flavorful, time-saving techniques that appeal to both seasoned cooks and novices.
Instructions
For eggplant
- Preheat oven to 450°
- In a baking tray, season eggplant with salt and pepper, then drizzle with half a cup of olive oil.
- Roast the eggplants in the oven for 25–30 minutes until soft and brown on both sides. Turn the eggplant half way. (Make sure the sides of the eggplant are browned, because the flavors in this dish come from there)
For sauces
- Heat 4 tablespoons of olive oil in a pot over medium-high heat.
- Add onions and garlic, season with salt and pepper. Stirring occasionally, cook until the onions and garlic are wilted and starting to brown around the edges.
- If using, add red pepper flakes and anchovies. Stir to combine with the onions.
- Pour the juice from the canned tomatoes into the pot. Crush the tomatoes with your hand into the pot, leaving some texture.
- Season again with salt and pepper to taste. Let it simmer slowly and partially reduce, for 15–30 minutes.
- If it’s very tasty and thick enough, remove it. Divide into two parts. Set half aside, while the rest is frozen or refrigerated.
- Heat 4 tablespoons of olive oil in a frying pan over medium heat.
- Add the bread crumbs, then season with salt and pepper. Cook, stirring frequently, until the breadcrumbs are the color of toast evenly, for 5-7 minutes.
Nothing Fancy: Unfussy Food for Having People Over
A New York Times bestselling cookbook that encourages stress-free entertaining with a collection of all-new recipes emphasizing easy-to-execute vegetables, versatile grains, crunchy snacks, and a variety of meats.
Eggplant parm
- Take about half of the tomato sauce, pour it and spread it on the bottom of a 2 quart (8 cups) baking dish or skillet
- Put the eggplant on top of the sauce, cover the gap, a little overlapping is okay.
- Add half the parmesan, parsley, capers and oregano on top.
- Sprinkle half the breadcrumbs on top evenly, followed by half the mozzarella.
- Repeat layering, ending with mozzarella. Add parmesan or black pepper if you like.
- Place in the oven, roast for about 15–20 minutes, until the cheese is browned and everything is bubbly around the edges.
- Remove from the oven. You can add more parsley to your Alison Roman eggplant parm. Let it cool slightly before eating.
How to Enjoy
To enjoy Alison Roman’s Eggplant Parmesan, follow these steps:
- Serve the Eggplant Parmesan while it’s still warm for the best flavor and texture.
- Garnish with fresh basil leaves or chopped parsley for a pop of color and freshness.
- Serve with a side of pasta, such as spaghetti or penne, tossed in marinara sauce for a classic combination.
- Pair with a simple green salad dressed with lemon vinaigrette to balance the richness of the Eggplant Parmesan.
- Serve with crusty bread or garlic bread to soak up the sauce and complement the flavors of the dish.
Enjoy the rich, comforting flavors of Alison Roman’s Eggplant Parmesan as a delicious and satisfying meal!
How to Store
To store Alison Roman’s Eggplant Parm, follow these steps:
- Allow the Eggplant Parmesan to cool completely after cooking.
- Transfer the leftovers to an airtight container or wrap them tightly in plastic wrap.
- Store the Eggplant Parmesan in the refrigerator for up to 3-4 days.
When reheating, you can either use the microwave or reheat it in the oven at a low temperature to ensure it heats evenly without drying out.
Sweet Enough: A Dessert Cookbook
A New York Times bestseller, is a stylish cookbook featuring simple and chic dessert recipes designed for quick and easy baking projects, catering to both dedicated bakers and those who think they aren’t bakers.
That’s Alison Roman’s eggplant parm recipe. For those of you who want other delicious recipes from Alison Roman, you can get them in Alison Roman’s cookbooks which are very worthy for you to have to improve your cooking skills.
