Andrew Thomas Lee
Looking for something mouthwatering and inviting, high class, with a homey feel? Look no further than Ella’s by Christian Petroni’s eggplant parmesan. This flavorsome recipe will have your tastebuds thanking you and your appetite craving more. Ella’s eggplant parmesan is sure to be a staple in your menu.
“There’s nothing quite as special as an eggplant parm,” says Chef Christian Petroni. “My version is a mix of Neapolitan style and New York style – it’s light, simple, and what you end up with is something that I like to say feels like a warm hug. It immediately takes me back to my childhood in the Bronx.” (ellason2nd.com)
Eggplant Parmesan
Courtesy of Christian Petroni; Serves 6-8
Ingredients:
- 8 Eggplants
- 32 oz Italian breadcrumbs
- 1 Bag of Sicilian oregano
- 8 oz Pecorino cheese (Locatelli brand is preferred)
- 8 oz Parmesan cheese
- 8 Whole eggs
- 2 Cups of All-purpose flour
- 1⁄4 lb. Fresh basil
- Can of Frankies olive oil Marinara
- Salt and pepper
Directions:
- Peel eggplant completely and slice lengthwise (1⁄4-inch increments). In three containers, you will create a 3-step breading station: egg, flour, and breadcrumbs. Mix 1⁄3 of the pecorino and a nice dusting of Sicilian oregano in the breadcrumbs. Add a small cloud of parm to the egg mixture and whisk together.
- Dredge eggplant in flour, egg mixture, and then breadcrumb and place on a sheet pan lined with a wire rack (paper towel is fine if not available).
- Fill a large rondeau with about 1 1⁄2 inches of olive oil and heat olive oil to 300 degrees. Be careful not to burn the oil. Fry eggplant, flipping occasionally until it's a light golden-brown color and crispy.
- Once fried, place the eggplant on a baking sheet lined with a paper towel to absorb any excess oil. In a 9x9 pan, start with 5 oz of marinara spread evenly on the bottom.
- In a single layer, place your fried eggplant on top of the marinara (you can cut pieces where needed to fit). Add another layer of marinara on top of the eggplant and spread evenly. Finely grate fresh parmesan cheese on top of the marinara.
- Place 7-9 fresh basil leaves on top of the grated parm. Repeat until you have made 7 layers finishing with marinara, basil, and fresh parmesan.
- Preheat your oven to 325 degrees. Cover your pan with aluminum foil and place in the oven. Cook for 20 minutes. After 20 minutes, remove from the oven and discard your aluminum foil. Grate a nice layer of fresh parm on top. Turn your oven to broil and brown the top layer of parm.
- Once removed from the oven, cool your eggplant parm. Once cooled, run a butter knife along the inner edge of your pan to help release the eggplant. Invert your pan onto a large cutting board and your eggplant should fall right onto the board.
- Cut into equal portions and serve warm with additional marinara and a cloud of parmesan. Garnish with a fresh basil leaf.