Welcome to the The Dinner Dude‘s kitchen, where every dish tells a story and every flavor takes you on a journey. It’s your friendly neighborhood chef Mark Zoch here, and today, I come bearing the blueprint to a culinary skyscraper that’s sure to tower over your taste expectations — the Eggplant Parmigiana Tower.
Come along on this delicious journey and find comfort in height, taste in layers, and a story in every bite. Isn’t it time we let our dishes do more than just satisfy hunger? Let’s let them inspire us.
Eggplant Parmigiana Tower Recipe
Eggplant Parmigiana Tower
Equipment
Ingredients
- 1 kg of eggplant
- 600 gr of tomato sauce
- 80 gr of grated parmesan
- 350 gr of mozzarella
- Flour to fry
- Fresh basil
- Extra virgin olive oil
- 1/4 onion
- Salt to taste
- Oil to fry
Instructions
- Cut the eggplant into 4 - 5 mm slices, place them in a colander with coarse salt and place a weight on it so that the bitter water of the vegetable comes out. Leave them like this for 30 - 60 minutes then rinse them under fresh water till the salt and the bitter water residue has gone away.
- Slice the onion finely, fry it with 4 to 5 tablespoon of oil, add the tomato sauce, a few leaves of basil and leave it to cook at low heat for about 20 minutes. Add salt and if the tomato is sour, correct by adding a half teaspoon of sugar.
- Cut the mozzarella into slices and let them lose water too.
- At this point take the eggplant, dab with absorbent paper, flour and fry them in hot oil, then always place them on absorbent paper.
- Take an ovenproof dish, start to spread a couple of ladles of tomato sauce and place the first layer of eggplant slices without leaving any spaces.
- Add parmesan cheese, a few leaves of chopped basil, mozzarella and salt.
- Repeat the process finishing with the eggplant, tomato sauce, a good sprinkling of parmesan and some basil leaves.
- Bake in a hot oven at 180°C for 30 - 40 minutes.
- To taste Parmigiana at best, let it cool down a little bit so that you can fully savor all flavors.
- You can serve Parimigiana as an appetizer cutting it with a pastry cutter, or as a main dish.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Cooking Methods for Eggplant Parmigiana Tower
A griddle is a fantastic tool for frying eggplant slices. Its large, flat surface allows for even heat distribution, ensuring your eggplant slices cook uniformly. Plus, flipping the slices on a griddle is a breeze! Just remember to keep the heat at medium to prevent them from burning.
Roasting eggplant in a Dutch Oven can bring out their sweet, nutty flavor beautifully. The heavy lid traps the heat inside, allowing the eggplant to roast evenly. And the best part? You can do it right on your stovetop!
Another alternative is to create a lighter version by baking the eggplant slices after dredging them in flour, egg, and a mixture of Panko breadcrumbs with Italian seasoning. Bake the breaded eggplant slices until they are golden and crispy.
To infuse more flavors, add a thin layer of basil pesto between the stacks of eggplant, mozzarella, and Parmesan. The pesto will provide a fresh and herby contrast to the richness of the cheeses.
Tips for making Eggplant Parmigiana Tower
The Eggplant “Parmigiana” Tower is a true celebration of flavors. The eggplant’s subtle sweetness, the tangy tomato sauce, the creamy mozzarella, and the crispy breadcrumbs all come together to create a dish that’s truly more than the sum of its parts.
Cooking Tips
Eggplant Parmigiana, a culinary gem in the Italian repertoire, presents a harmonious blend of simplicity and depth, its layered complexity echoing the rustic elegance of its Mediterranean roots. Preparing an Eggplant Parmigiana Tower is like conducting a symphony—each element, from the thinly sliced, tender aubergine to the rich tomato sauce and fragrant basil, must come together in perfect harmony.
To begin, I feel a certain anticipation, akin to setting the stage for a grand performance. It’s imperative to select eggplants with firm, glossy skins, indicative of freshness and readiness to become the foundation of our tower. Upon slicing the eggplant, one might feel a profound respect for the ingredient, acknowledging its potential to absorb flavors and develop a creamy texture when baked. These slices, once lightly salted, will weep their bitterness away—an emotional release needed to ensure the sweetness of the eggplant shines through in the final dish.
Next, the crafting of the tomato sauce imbues a sense of nostalgia, reminiscent of the warm, comforting embrace of home-cooked meals. Gentle simmering allows the tomatoes to break down into a velvety sauce, while the fragrance of garlic and herbs permeates the air, stirring eagerness and appetite. Here, patience is a virtue; the sauce must be given time to develop its character, much like a story that unfolds with each turned page.
As for the breading of the eggplant, there lies a playful artistry. Each slice is delicately dipped into flour, whisked eggs, and breadcrumbs, a process that evokes the tactile joy of crafting with one’s own hands. Ensuring that each piece is evenly coated and crisped to golden perfection when fried, requires attention and care. The result is a delightful contrast in textures; a crunchy exterior giving way to suppleness within.
In assembling the Eggplant Parmigiana Tower, it invites an emotional investment, much like assembling a cherished puzzle. The excitement builds with each layer, alternating between eggplant, tomato sauce, and a generous sprinkling of mozzarella and Parmesan, which promise to melt and unite the strata under heat’s gentle touch. The tower mustn’t rise too high lest it collapse, yet each tier added is a small triumph, a step closer to the completed ensemble.
Baking, the final act, is a quiet celebration of transformation. There is profound gratification in witnessing the ingredients meld into a coherent whole, under the broiling grace of the oven. As the cheeses bubble and brown, a sweet sense of accomplishment emerges, culminating in the joy of sharing the final dish with others.
Serving Suggestions
Eggplant Parmigiana, or Parmigiana di Melanzane, is a staple of Italian cuisine, embodying a delicious combination of fried eggplant slices, tomato sauce, and cheese baked to perfection. The presentation of this dish in a tower format not only adds an element of elegance to the dining experience but also heightens the anticipation of savoring the layered textures and flavors.
When serving an Eggplant Parmigiana Tower, it is imperative to consider both the visual appeal and the practicality of service. This dish is best presented on a flat plate or a wide shallow bowl to provide stability for the stack’s height. The tower should be the centerpiece, surrounded by a delicate garnish that doesn’t overshadow the main attraction. A light drizzle of high-quality olive oil or a balsamic glaze can add a reflective sheen and a depth of flavor. A small sprig of basil or a scattering of fresh herbs provides a pop of color and a hint of freshness that complements the rich flavors.
Temperature-wise, the dish should be served hot, allowing the cheese to be in its most tantalizing, melted state, promoting the gooey, stringy texture when a portion is removed. A sharp, thin-bladed knife accompanied by a fork or two can aid in divvying up the tower without compromising its structural integrity, allowing for clean cuts that reveal the sumptuous layers.
Understanding the hearty nature of the dish, it pairs well with a crisp, light-bodied white wine or a slightly chilled red with bright acidity to cut through the richness. For sides, a simple arugula salad dressed with lemon and olive oil, or a selection of lightly grilled vegetables, can provide a refreshing counterpoint to the Eggplant Parmigiana Tower’s decadent layers.
The charm of the tower presentation also allows for a communal dining experience; therefore, consideration can be given to placing the tower in the center of the table to let the diners serve themselves, promoting interaction and shared enjoyment of the meal.
Lastly, if there are dietary restrictions to consider, such as gluten intolerance or veganism, adaptations can be made, such as using gluten-free breadcrumbs for the eggplant or substituting the cheese for plant-based alternatives. These should be kept in mind when preparing to serve, ensuring that the presentation and serving methods are inclusive of all guests’ needs.
FAQs
- Can I make this dish vegan? Absolutely! You can replace the mozzarella with a vegan cheese alternative and use a vegan-friendly breadcrumb.
- Can I use other types of cheese? Yes, you can experiment with different types of cheese. Just make sure they melt well.
- Can I freeze the Eggplant “Parmigiana” Tower? Yes, you can freeze it. Just make sure to cool it completely before freezing.
- How long does this dish last in the fridge? It should last for up to 3 days in the fridge.
- Can I use other vegetables instead of eggplant? Yes, you can. Zucchini or squash would be good alternatives.
Conclusion
As we bring our journey through the towering layers of our Eggplant Parmigiana Tower to a close, it’s bittersweet, much like the delicate balance of flavors within this exceptional creation. At The Dinner Dude, we’re passionate about transforming timeless classics into something extraordinary, and this dish is a perfect example of how traditional flavors can be reimagined and enjoyed in a new light.
Whether you’re dining solo, enjoying a meal with loved ones, or sharing this experience with guests, know that the Eggplant Parmigiana Tower is not just food – it’s a testament to what we at The Dinner Dude stand for: creativity, quality, and the comforting embrace of good eating. Every forkful is an assurance that no matter what’s happening in the world outside, inside the walls of your home – or our kitchen at https://dinnerdude.com – you can always find a bit of comfort, one delicious layer at a time.