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Eggplant Parmigiana Class

Chef Tucker
Cook time: 120 minutes
Servings: 3
Difficulty: Intermediate
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Before you start

  1. To Create Nonna’s Truffle Tomato Sauce
  2. 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.
  3. 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.
  4. 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.

What you'll learn

  • Learn to create signature sauces and cheese blends in various recipes.
  • Discover different methods for preparing and treating the eggplant to achieve the desired texture and flavor in your dish.
  • Enhance your layering and assembly skills.

Mise En Place

Whisk
Knife
Cheese Grater
Strainer
Chopping Board
Saute Pan
Wooden Spoon
Parchment Paper
Sauce Pot
Tongs
Spoon
Bowl
Sheet Tray

Shopping List

To Make Nonna's Truffle Tomato Sauce

Extra virgin olive oil, ½ cup

Red chili flakes, 1 tsp

Thinly sliced yellow onions, 2x

Coarsely chopped garlic, 5 cloves

Red wine, 1 cup

Whole peeled tomatoes, 32 oz can

Water, 2 cups

Basil, 1 bunch

Balinese Truffle Salt, to taste

Finely chopped Truffle Carpaccio, 1 tbsp

To Make the Eggplant Parmigiana

Eggplant, 1x

Mozzarella, 5 oz

Parmesan, 1x

Basil, ½ bunch

Nonna’s Tomato Sauce, 10 oz

Eggs, 4x

All purpose flour, 1¼ cup

Breadcrumbs, 1¼ cup

Balinese Truffle Salt, to taste

Dried oregano, 1 tsp

Dried rosemary, 1 tsp

Red chili flakes, ½ tsp

Dried thyme, ½ tsp

Garlic powder, 1 ½ tsps

Onion powder, 1 ½ tsps

Truffle Carpaccio, 1 jar

Canola oil, 3 cups

Kosher salt, to taste

Prep

  1. Homework 1 Day before the Class: To Make Nonna’s Truffle Tomato Sauce
  2. 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.
  3. 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.
  4. 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.
  5. To Make the Eggplant Parmigiana
  6. Preheat your oven to 425°F.
  7. Slice eggplant into ½ inch-thick rings.
  8. Salt the eggplant rings and set them in a colander or strainer. They will start to expel liquid.
  9. Grate the mozzarella and microplane the Parmesan. Set aside separately.
  10. Chiffonade the basil.
  11. In a medium saucepan over high heat, heat the tomato sauce until it reaches a boil. Once boiling, turn off the heat.
  12. 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.
  13. 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

  1. Add the canola oil to your saute pan and heat over medium heat.
  2. 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.
  3. In a large baking dish, layer the breaded eggplant rings, cheeses, tomato sauce, basil, and Truffle Carpaccio.
  4. Bake until the cheese is melted and lightly browned. Top with fresh basil and more truffles! Have at it!!!

From the chef

Get ready to cook up one of Chef Tucker's all-time faves - Eggplant Parmigiana! In this mentorship class, you'll learn the art of layering, nailing the perfect breading, and mastering her Nonna's Truffle Tomato sauce like a gangster. This next-level dish is pure comfort!

Please note that this recipe includes homework on making the secret sauce one day before the class, so get that simmering pot ready!

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