This month, we’ve got a delicious recipe that involves melted parmesan cheese, savory tomato and red wine sauce, and crispy, breaded eggplant. Even though this recipe takes two hours to make, it’s absolutely worth it when every bite of this comfort food tastes heavenly.
Foley Family Wines Chef de Cuisine, Alec Graham’s take on eggplant parmesan is a wonderful dish designed to cheer you up from the shelter-in-place blues. Pair it with a generous glass of red wine that we have recommended below.
THE WINE
When pairing wine with eggplant parmesan, a good choice is a red wine that both balances the earthy flavors from the eggplant as well as the acidity of the tomatoes. We are particularly fond of the 2018 Foley Sonoma Sangiovese because of its bright acidity and smooth, round tannins that complement this dish perfectly.
Pinot Noirs are well known for their elegant, earthy notes and subtle acidity, which is why we recommend 2018 The Four Graces Reserve Pinot Noir which is made with 100% Pinot Noir and has beautiful, complex flavors of dried cherry and luxurious dark chocolate, with velvety tannins and a long, lingering finish.
These wines are incredible on their own; however, this recipe calls for 1/4th of a cup of red wine which both of these wines will work beautifully with. Fortunately, your dish will turn out delicious when you’re using wines like these.
THE RECIPE
Serves 4
Time 2 Hours
Ingredients
1 large Eggplant
1lb Italian Sausage
1 24oz jar of Tomato Sauce
1 yellow onion, diced
2 tbsp garlic, minced
¼ cup red wine
2 quarts of frying oil, canola, vegetable, or peanut
2 cups breadcrumbs
2 cups flour
4 large eggs
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
2 cups grated parmesan, divided
1lb low moisture mozzarella, shredded
Salt and pepper to taste
Olive Oil
Directions
- Preheat a medium pot on medium high heat. Add 1tbsp olive oil, and sear sausage until golden brown. Add onion and garlic, and cook until caramelized. Deglaze with red wine, and add tomato sauce. Reduce heat to low and simmer for 1 hour
- While the sauce is simmering, heat 2 quarts of oil to 325 degrees F in a large dutch oven. Slice the eggplant into 3/8th inch rounds and set aside.
- Prepare a breading station starting with a bowl of flour, a bowl with 4 beaten eggs, and a bowl with the breadcrumbs mixed with the basil, oregano, rosemary, and ½ cup of the parmesan. Bread each slice of eggplant by placing in flour first, then egg, then breadcrumb, making sure to knock off any excess coating between each step.
- Fry the breaded eggplant in the oil until golden brown, about 2 minutes on each side. Preheat your oven to 400 degrees F
- Prepare either 4 individual ramekins or a 10 inch cast iron skillet by lightly brushing with olive oil. Mix the mozzarella with the remaining parmesan cheese.
- Build the parmigianas by layering a small amount of sauce at the bottom, then add a layer of eggplant, cheese mixture, then sauce. Repeat until finished, making sure to reserve some sauce and cheese mixture to top.
- Bake the parmigianas for about 15 minutes, until the cheese is golden brown. Make sure to cool for 15 minutes before serving.
