Eggplant Parmigiana with Black Truffle Carpaccio
Chef Tucker
Rated 5.0 stars by 1 users
Category
Vegetables
Cuisine
Italian
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Hey everyone, Chef Tucker here! Today, we’re whipping up Eggplant Parmigiana with Black Truffle Carpaccio. We'll start by salting our eggplant rings to draw out moisture, then bread and fry them until golden and crispy. Layer these beauties in a baking dish with Nonna’s Tomato Sauce, mozzarella, Parmesan, fresh basil, and luxurious Truffle Carpaccio. Bake until the cheese is melted and bubbly. This dish is the ultimate comfort food with a gourmet twist, thanks to the truffles. Get ready to enjoy layers of crispy, cheesy, truffle-kissed perfection. Let’s get cooking and make something amazing together! 🍆🧀🍅
Ingredients
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10 ounces Nonna’s Tomato Sauce ❄ (Sub-recipe available at the bottom of the page)
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1 large eggplant ❄
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4 eggs ❄
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1¼ cup all purpose flour
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1¼ cup breadcrumbs
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1 teaspoon dried oregano
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1 teaspoon dried rosemary
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½ teaspoon red chili flakes
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½ teaspoon dried thyme
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1½ teaspoons garlic powder
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1½ teaspoons onion powder
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1 packet Balinese Truffle Salt
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1 ounce Parmesan ❄
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5 ounces mozzarella ❄
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½ bunch basil ❄
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1 jar Truffle Carpaccio
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Cutting board
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Knife
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3 mixing bowls
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Foil or parchment-lined sheet tray
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Box cheese grater or Microplane
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Whisk
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Saute pan or cast iron pan
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Cooling rack (or paper towel-lined plate)
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Medium sauce pot
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Wooden spoon
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Metal spatula
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Tongs
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Baking dish
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Strainer
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3 cups canola oil
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Kosher salt
Mise en Place 🔪
Directions
Prep During Class 🥒
Preheat your oven to 425°F
Slice eggplant into ½ inch-thick rings.
Salt the eggplant rings and set them in a colander or strainer. They will start to expel liquid.
Grate the mozzarella and microplane the Parmesan. Set aside separately.
Chiffonade the basil.
In a medium saucepan over high heat, heat the tomato sauce until it reaches a boil. Once boiling, turn off the heat.
Set up your breading station. Whisk the eggs in one mixing bowl, then add the flour in another mixing bowl. In a third bowl, stir together the panko breadcrumbs, oregano, rosemary, chili flakes, thyme, garlic powder, and onion powder.
Dip each ring in the flour, then egg, then panko--creating a coating around each ring. Set aside on a foil or parchment-lined sheet tray.
How to Cook 🍳
Add the canola oil to your saute pan and heat over medium heat.
Pan-fry the eggplant on both sides until golden brown, then remove from oil and set on a cooling rack. Immediately season with Balinese Truffle Salt.
In a large baking dish, layer the breaded eggplant rings, cheeses, tomato sauce, basil, and Truffle Carpaccio.
Bake until the cheese is melted and lightly browned. Top with fresh basil and more truffles! Have at it!!!
Recipe Video
Recipe Note
This class includes Nonna’s Truffle Tomato Sauce. We’ve shared the recipe below so you can recreate it in your own kitchen.
Nonna’s Truffle Tomato Sauce
Ingredients
1/2 cup extra virgin olive oil
1 teaspoon red chili flakes
2 large yellow onions, thinly sliced
5 cloves garlic, coarsely chopped
1 cup red wine
1 32 ounce can whole peeled tomatoes
2 cups water
1 bunch basil
1 tablespoon finely chopped Truffle Carpaccio
Balinese Truffle Salt
To make
In a large pot over medium-low heat, stir together the olive oil and chili flakes for 2 minutes. Add the onions and a pinch of Balinese Truffle Salt and continue stirring until the onions are translucent. Add the garlic and cook for 1 minute. Add the wine to deglaze and continue stirring until nearly all of the wine has evaporated. Add the canned tomatoes, along with 2 cups of water. Turn the heat to high to bring the sauce to a boil, then adjust to maintain a gentle simmer. Simmer, stirring occasionally, for 2 hours.
Use a blender (immersion works well) to blend the reduced sauce until very smooth. Transfer to a storage container and season generously with Balinese Truffle Salt. Fold in the Truffle Carpaccio and basil while the sauce is still warm. Allow to steep at room temperature overnight, then store in your refrigerator.