The Original Tomaino Eggplant Parmesean
"It's the warmth of Sunday gatherings, the comfort of a kitchen filled with stories, and the simplest way I know how to love the people sitting around my table. Every bite, every layer: it's years of tradition, nostalgia and heart, all baked together."
MARINARA INGREDIENTS:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 tablespoon minced garlic (I love a good heaping spoonful)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried Italian seasoning
- 1 tablespoon dried parsley
- 3 - 28 oz can of crushed or whole tomatoes (Italian brand)
- 1 - 6 oz can tomato paste
- ¼ to ¾ cup water
- 1 pinch of baking soda (to the pot)
- 1 teaspoon salt (more or less to preference)
- Pepper to taste
- Red chili pepper flakes to taste
- 1 to 2 cups red wine, burgundy or chianti…some for me, some for the pot, salut!!
EGGPLANT INGREDIENTS:
- 2 eggplants, medium sized, sliced into ½-inch thick rounds, salted and placed between paper towels
- 4 eggs, lightly beaten in a shallow bowl
- 1 tablespoon milk
- 3 cups GF breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 to 2 tablespoons + ¼ cup Parmesan cheese
- Pinch of red crushed peppers
- 1 to 2 cups GF flour in a shallow bowl
- 3 tablespoons olive oil
- 2 to 3 cups Ricotta cheese, whole-milk
- 1 teaspoon, minced garlic¼ teaspoon salt
- 18 slices fresh Mozzarella cheese, ¼” thick
- 2 cups fresh basil, chiffonade
DIRECTIONS FOR SAUCE:
Add a smidge of olive oil to the pot. Add the onions and garlic, and sauté until translucent. Add the seasonings to the onion mixture and combine well. Let cook down for 3 minutes. Add the tomatoes to the pot.
**Our family gets whole tomatoes and uses our hands to crush the tomatoes before placing them in the pot. We place our clean hands in the large can and break up the whole tomatoes. You can also use crushed tomatoes.
Add the remaining ingredients to the pot and bring to a rolling boil. Once at a boil, cover and reduce heat. Simmer for 30 minutes at a minimum. A day ahead is the best.
**Can also make in the Instant Pot to seal in flavor quicker. Pressure cook for 20 minutes.
DIRECTIONS FOR EGGPLANT:
Slice eggplant ½-inch thick into rounds and lay out on a parchment-lined baking sheet. Sprinkle with salt and layer paper towels on top; repeat until all eggplant slices are covered. On the last layer, cover with paper towels, followed by more parchment paper. Place a baking sheet on top of the sliced rounds and weigh it down with a heavy cookbook, a cast iron skillet or large family bible for pressure. Let sit for 20 to 30 minutes.
In a medium-sized bowl, combine ricotta cheese, garlic, ¼ cup Parmesan cheese, salt and combine well. Set aside.
In a shallow bowl, add the breadcrumbs, garlic powder, 1 to 2 tablespoons of Parmesan cheese, crushed peppers and combine well. In a medium to large skillet over medium heat, add a splash of olive oil. Do not let pan get too hot as olive oil will burn. Dredge each piece of eggplant in the flour, then egg, followed by breadcrumbs. Place the eggplant in the skillet and cook on each side until browned. Remove from the skillet and place on a paper towel.
When Ready to BakePreheat oven to 375°F degrees.In an oven safe baking dish (9x12) add ½ to ¾ cup of marinara sauce along the bottom of the dish. Place a single layer of eggplant over marinara to fill the pan; do not overlap pieces. Smear 2 tablespoons or so of ricotta mixture over each eggplant until covered and top with a fresh slice of mozzarella, followed by a sprinkling of basil. Add marinara over the top and layer until no more eggplant pieces. On the final layer, add a fresh piece of mozzarella, followed by marinara and more fresh basil.
Bake in the oven for 35 to 40 minutes, or until bubbly and browned on top.Remove and let rest for 5 minutes.
Plate and garnish with more basil and any extra parmesan cheese. Enjoy!