We've tried many renditions, such a family fave. Parm has to be salty sweet and deliciously olive oily.
We've discovered that none are as fabulous as this one.
It has that specific NYC salty flavour with sweet eggplant layers. The earlier recipe in this blog is also great, but this one beats it.
For a 9" by 13", medium size Pyrex or baking dish: Peel off the bitter skin and THINLY slice 2 or 3 smaller but fat eggplants. As a guideline, each layer needs about 5 slices and you will need 3 layers.
Nevermind salting the eggplant!! Simply fry the eggplant in olive oil until brown on both sides. C'est tout! Place slices in a plate with paper towel to absorb any excess oil and SALT at this point. Keep going until you have lots.
It will be pure and sweet.
For the sauce, Mutti concassé tomotaoes are best. For this and everything.
First, slice, not chop, many cloves of garlic, like 6 to 8, or more. Sautée garlic until golden, starting in lots of cold olive oil, enough to cover the bottom of the pan. Goes fast so watch it. Add a few chili flakes and basil, then a can of Mutti tomatoes. This way you have flavored the sauce with enough punch but it's not overpowering. Let this sauce marry for a while on low heat.
You will need fresh mozz cheese. 2 to 3 medium size balls, sliced thinly.
Layer sauce, eggplant and spaced out mozz slices until you've got 3 layers. If you have fresh basil add to each layer.
For the topping, mix some panko with garlic salt, melted butter, paprika, salt and pepper. Add fresh chopped parsley. Sprinkle thisnon top of the parm dish.
Cook for about 30-40 min at 350F.
This dish is a dream...our family fave! Serve with crusty baguette and lots of butter!
Enjoy...
