NAGAD Eggplant Parm

SCD baker Regina coined the term NAGAD (not as good as Doug's) when describing her experience making eggplant parm. I experienced the same results during my attempt. Good, but not AS good. I had never even purchased an eggplant before I decided to try this. It took me a while to find them in the grocery store :)

Anyway, since Doug hasn't passed on his SCD eggplant parm recipie yet (ahem), I worked out my own with a little help of Cooks Illustrated. I've tried it 3 different times now, the biggest influence on the success of the dish is the thickness of the eggplant slices. My audience agreed the thinner the slices, the better.




Draining the eggplant. It seems really dry when you first slice it, but adding the salt really draws out the liquid.

Breaded eggplant slices on the preheated/oiled pan

First layer, see how nice and brown those slices are?

Fully assembled

Out of the oven, yum!!

Eggplant
2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
2 cups almond flour
1 teaspoon pepper
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce
3 14.5 ounce cans diced tomatoes (this is not technically SCD legal. to make it SCD, use fresh tomatoes)
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced
1/4 teaspoon red pepper flakes (omit or use less if you don't want any kick to the dish)
1/2 cup fresh basil leaves chopped (optional)
2.5 cup grated Parmesan cheese
10 fresh basil leaves torn, for garnish (optional, I never did this)


Instructions

1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes.

2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Mix almond flour with pepper, and 1/4 teaspoon salt; set aside.

3. Beat eggs in pie plate. As you go, wipe extra liquid and salt off each eggplant slice. Dip eggplant slices in eggs, let excess egg run off, then coat evenly with almond flour mixture. You might need to make more almond flour mix depending how heavily you are coating the slices.

4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet (should just be enough to cover the baking sheet with a film), tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Process all 3 cans of diced tomatos if you don't want chunks in the sauce. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.

6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking pan or big casserole dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of parmesan. Layer in remaining eggplant and cover with remaining sauce. Sprinkle with remaining Parmesan. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.