Ah yes, the classic eggplant parm, Mary Berry style. Here in the U.S., we call it eggplant parmesan. In the U.K., Mary Berry calls it aubergine parmigiana. They’re both the same thing. An awesome dish that I’d happily eat any night of the week.
The Recipe
I’m not sure I can decide which I enjoy more, traditional lasagna, lasagna rolls, or eggplant parmesan. All three are excellent and I would never turn any one down if offered to me. This aubergine parmigiana dish includes no meat, so it’s a good vegetarian alternative to traditional lasagna. In addition, the flavors of eggplant are just about perfect when craving Italian food. This parm is very tender and flavorful. It includes a mixture of two cheeses; mozzarella and Parmesan, for just the right combination. And having the eggplant fried in olive oil before baking – well, that’s a no-brainer. Excellent. I couldn’t ask for anything more. Flavor on top of flavor on top of flavor.
I’d like to thank Mary Berry for this recipe. I pulled it from her Complete Cookbook and it’s just about perfect. The dish is straightforward and easy to prepare.
Ingredients
Serves: 6
2 Good Sized Eggplants (About 3 Pounds)
2 Eggs, Beaten
2 Ounces Plain Flour
Olive Oil
Salt
Ground Black Pepper
12 Ounces Mozzarella Cheese, Shredded
4 Ounces Parmesan Cheese, Shredded or Grated
Tomato Sauce (Please Use This Recipe & Double Up On It)
Pre-Heat the Oven
Arrange your oven racks so one is in the center position. Then, pre-heat the oven to 400°.
Prepare the Eggplant Slices
To start off, cut the eggplants into 1/2 inch rounds. Warm a large skillet over medium heat and add two tablespoons oil to the skillet. Mix the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Place the beaten eggs in one bowl and the flour mixture in another. One by one, dip each slice of eggplant into the eggs, so it’s completely covered with egg. Then, place each slice of eggplant into the flour, so it’s completely covered there as well. You should have a bunch of flour covered eggplant slices.
Place the slices of eggplant into the skillet (as many as can fit). You’ll need to do this in batches. Let fry for a few minutes on each side until browned on both sides. When each slice is finished, transfer to a plate and set aside. You’ll need to replenish the oil in the skillet and may need to replenish the flour. You should have enough egg.
Assemble the Eggplant Parmesan
In a 9″x13″ oven-safe casserole dish or equivalent, scoop a few ladlefuls of tomato sauce as the bottom layer. Then, cover that layer with eggplant slices. Add some of both types of cheese and then begin the process over again. Sauce, eggplant, cheese. Be sure to divide each ingredient carefully so you don’t run out of anything. You should have two or three layers of each and the cheese should be on the very top.
Bake the Eggplant Parmesan
Place the casserole dish in the oven and let bake for around 20-25 minutes. You’ll know it’s done when the cheese begins to brown. When that happens, remove from the oven.
Plate & Serve
Really, you can think of the parts of this recipe as pieces of a whole. You’ll need to prep the eggplant slices and then make the sauce. Once those are done, everything else is easy. So prep beforehand to make things flow smoothly.
After the eggplant parm is cooked, cut into slices, plate, and enjoy!
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