Deconstructed Eggplant Parmesan

UPDATED:  I know I just posted about this recently, but I have made some changes and want to spread the love.

This was a very interesting and impressive recipe, if I do say so myself.  Each layer of this meal had its own unique quality, yet paired very well with its counterparts.  The egg patties were light and fluffy, the sauce sweet and flavorful, the eggplants rich and smooth, and nothing beats a big, honking slice of melted fresh mozzarella. 

A short post for a tall stack of deliciousness.  

Deconstructed Eggplant Parmesan Adapted from Gourmet Magazine 

For Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (14-ounce) can whole tomatoes in juice
• 1/2 cup water
• 1/2 teaspoon sugar
• 1/4 cup finely chopped basil

For Eggplant Stacks:

• 2 (1-pound) eggplants
• 6 tablespoons olive oil, divided, plus additional for drizzling
• 3/4 cup fresh plain dry bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup finely chopped flat-leaf parsley
• 3 garlic cloves, minced, divided
• 6 large eggs, lightly beaten
• 1/2 cup water
• 1/4 teaspoon hot red-pepper flakes
• 1/2 pound arugula, coarse stems discarded, coarsely chopped
• 1 cup packed basil leaves, coarsely chopped
• 1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

Make tomato sauce: 
Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.

Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.

Bake eggplant: 
Preheat oven to 450°F with rack in lowest position.

Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with  oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

Make egg patties and sauté arugula: 
Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

Assemble stacks: 
Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

Comments

[Wendy]

I saw this recipe in Gourmet, ripped it out, and then moved to my pile of recipes I will probably never make but keep because it looks/sounds delicious and can't bear to throw away. I moved from my make this week pile because as I read it, it sounded just too complicated for something only I would eat. My husband hates eggplant.

[Elle]

I love this! For some reason, I have terrible luck making eggplant parm. this one looks doable and delicious!

[Maria]

Ok, I have to eat that! It looks super good!! I am a huge eggplant fan!

[Mary Ann]

This looks amazing. I would love it. and I am totally impressed with your skills on the cauliflower soup- yum!

[Stacey Snacks]

I love eggplant most!

However, if it is thick and mushy, it is evil!

[Megan]

I was eyeballing that recipe online - but since I'm the only person in my house that would eat it, I had to pass. But I'm glad to know it was good!

[Chelsea]

As someone who actually tried your version of this recipe, I give it two thumbs WAY up!

[Carmen]

ooh this looks REALLY good! i saw this recipe in the magazine and thought about making it but my husband is not an eggplant fan .. i might have to make it just for myself!!

[Michelle]

I'd eat this in a heartbeat..yum!

[The Duo Dishes]

Deconstructed is the thing! It's cool to see all the ingredients right in front of your eyes.

[Cathy]

I really LOVE eggplant when it is done right. And I really hate it when it is done wrong. You've clearly done it right! I am going to bookmark this recipe for some weekend night (because this is not looking like a weeknighter to me!) when I am in the mood for really awesome eggplant dish!

[Lo!]

I love it when you can recreate a dish like this. Deconstruction rocks! (then again, so does eggplant!!)

[Maria]

I love eggplant! Can't wait to make this one!

[Miranda Hagan]

This looks wonderful...

[KrisKishere]

That's a beautiful, innovative idea!

[StreamingGourmet (Amy Wilson)]

I have an eggplant in the fridge and have been looking for something to do with it. Thanks!

[Nicole (dishin')]

What an awesome idea. I usually have trouble cooking eggplant without breading it but I'll have to give this a try!

[HoneyB]

Love the photo! Looks delish!

[The Duo Dishes]

The picture says it all! Everything about each layer looks good. The egg layer actually sounds great under all that goodness.

[lisaiscooking]

I love eggplant parm and seeing new and different ways to serve it. Your stack with the mozzarella looks great!