Wine Soaked/sauteed Eggplant Parmesan

It seems like a long time ago, but really it's only been about two years that my husband and I traveled to the Boston North end and I ordered the best Eggplant Parmesan I had ever eaten, EVER. Upon tasting it, I noticed a hint of wine in the eggplant...I may be wrong and proved wrong, but I can nearly swear to it.  So this is my first attempt to recreate the best eggplant Parmesan I've ever had.

The meal I prepared was served with a spinach salad and served over a mixture of orzo, quinoa and coconut oil.

The uniqueness in the dish I have prepared is due to the following: 

1. I decided to soak and sautee the eggplant in wine to infuse the Pinot Grigio flavor. 
2. Also, I baked the breaded eggplant instead of frying it in order to keep the eggplant from becoming a oil soaked biscuit. 

Cooks Notes:  

• The Eggplant Parmesan was very fresh tasting.  It was not oily, and very delightful.  The Pinot Grigio I used had a very subtle flavor, and I will suggest a sweeter wine if you really want the wine to stand out, perhaps a white zinfandel? It was not greasy, perfectly cheesy and the eggplant was perfectly tender, instead of soggy.  

 

You will need:

• a dry white wine, I'm used a Pinot Grigio, but after tinkering with this recipe I will also recommend using a sweet wine for a more noticeable flavor enhancement.

Ingredients:

1. Sauteing the eggplant:
   • 3 small eggplants or 2 large ones
   • 3/4 of a bottle of Pinot Grigio (750mL)
   • 6 cloves of garlic
   • 1 tsp of olive oil
2. Baking the eggplant
   • 3 eggs
   • 1 tsp of salt
   • (sauteed eggplant)
   • 3 cups bread crumbs (some may be discarded)
3. Layering the Eggplant Parmesan 
   • 1 cup of parmesan cheese
   • 16 ounces of ricotta (1 medium container)
   • 10 ounces of mozzarella (usually 1 1/2 regular size bags of shredded mozzarella)
   • 42 ounces of tomato sauce of your choice (1 3/4 jars of sauce)
   • 24 ounces of water (to thin out the sauce)

If you have any trouble with the measurements I've provided, mail me, and I can help you.

Sauteing the eggplant:

• 3 small eggplants or 2 large ones
• 3/4 of a bottle of Pinot Grigio (750mL)
• 6 cloves of garlic
• 1 tsp of olive oil

Directions

1. Cut the eggplant into 1/2 inch slides.  If you have any bad pieces you can set aside in salt water, for use on a different dinner project.
2. In a 9"X12" pan pour enough wine to cover the base of the pan at approximately 1/4 of an inch thick.  Layer the bottom of the pan with eggplant slices and let soak for approximately 10 minutes
3. Oil the a pan with 1 tsp of oil (use a napkin to evenly spread the oil on the surface of the pan.
4. Pour about 1/4 inch depth layer of wine in the pan and add the garlic cloves, add the first slices to soak to the pan and saute till both sides are brown-ish and the eggplant is tender.  Add more wine if needed or if you would like.
5. While eggplant is browning, continue soaking more slices.
6. Once the eggplant slices have browned place the next pre-soaked slices in the pan, adding wine as needed. 
7. Continue this process till you are out of eggplant slices.

Baking the eggplant

• • 3 eggs
  • 1 tsp of salt
  • (sauteed eggplant)
  • 3 cups bread crumbs (some may be discarded)

Directions

1. Whisk the 3 Eggs and Salt together, till fluffy
2. Wet the eggplant slices on both sides with the egg mixture 
3. Cover the eggplant slices in bread crumbs
4. Place in a cookie sheet covered in parchment paper and bake at 350 F for 30 minutes

Feel free to drizzle olive oil over the breaded eggplant or use a Misto, if you have one.

What I've learned from having made this dish over and over is that usually when pan frying the egg plant, the eggplant, although fried comes out drenched in olive oil. 

In order to reduce the amount of oil in the meal, and preparation I decided to bake the eggplant, since sauteeing had previously made it tender.

• 1 cup of parmesan cheese
• 16 ounces of ricotta (1 medium container)
• 10 ounces of mozzarella (usually 1 1/2 regular size bags of shredded mozzarella)

Layer prepared ingredients in the pan (see image).

Layers:

1. Thick layer of sauce, usually takes about half of a sauce jar with basil leaves and garlic cloves left from sauteing step.
2. Even layer of baked eggplant (fill gaps with fallen, baked egg crumbs)
3. Layer of Cheeses
4. Thin layer of sauce (fill the half empty jar with water, mix and add)
5. Final layer of baked eggplant, finish all the slices ensuring they are as even as possible
6. Add a final layer of cheeses, all the remaining cheese as even as possible.
7. Top with a final even layer of mozzarella
8. Thin out 3/4 of the second sauce jar and fill the final 1/4 jar with water to thin out the final amount of sauce to be added.   Pour the sauce evenly on top of the final cheese layer.  

What does thinning out the sauce do?  This allows for you to have a moister eggplant Parmesan, therefore it will not dry out in the baking.

Bake in the oven at 400 F for 45 minutes.

Serve over orzo, or angel hair pasta and a side of salad.

Enjoy!