Luca's Eggplant Parmesan Recipe

Name: Luca's Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut into 6 (1/2-inch slices); 1 ¾ teaspoons kosher salt, divided; ½ teaspoon fresh ground black pepper; ¼ cup extra virgin olive oil; 3 medium tomatoes, cut in half; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 fresh oregano sprig; 1 fresh thyme sprig; 1 bay leaf; 2 fresh basil leaves; ¼ cup extra virgin olive oil; 6 pieces burrata cheese or 6 pieces buffalo mozzarella cheese; 1 ½ teaspoons extra virgin olive oil; 6 fresh basil leaves, thinly sliced; 2 ounces freshly shaved parmesan cheese; ½ cup pancetta, cut into 1/8-inch cubes; 2 garlic cloves, chopped; 2 tablespoons olive oil; 1 cup artisan bread, cut into 1/8-inch cubes; ¼ cup chopped fresh parsley; ¼ cup freshly grated parmesan cheese; ¼ teaspoon fresh ground black pepper

Servings: persons

1 lb eggplant, cut into 6 (1/2-inch slices)
1 ¾ teaspoons kosher salt, divided
½ teaspoon fresh ground black pepper
¼ cup extra virgin olive oil
3 medium tomatoes, cut in half
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 fresh oregano sprig
1 fresh thyme sprig
1 bay leaf
2 fresh basil leaves
¼ cup extra virgin olive oil
6 pieces burrata cheese or 6 pieces buffalo mozzarella cheese
1 ½ teaspoons extra virgin olive oil
6 fresh basil leaves, thinly sliced
2 ounces freshly shaved parmesan cheese
½ cup pancetta, cut into 1/8-inch cubes
2 garlic cloves, chopped
2 tablespoons olive oil
1 cup artisan bread, cut into 1/8-inch cubes
¼ cup chopped fresh parsley
¼ cup freshly grated parmesan cheese
¼ teaspoon fresh ground black pepper

1
6 SLICES MELTED EGGPLANT:.
2
Season both sides of eggplant slices with 1-1/4 tsps salt; let stand at least one hour.
3
Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 tsp salt.
4
Heat oil in a large non-stick skillet over medium-high-heat.
5
Add eggplant slices; cook 3 minutes or until browned.
6
Turn slices over.
7
Cover, reduce heat to medium, and cook for 25 minutes or until eggplant is soft.
8
SLOW-ROASTED TOMATOES:.
9
Preheat oven 225 degrees F.
10
Sprinkle cut side of tomatoes with salt and pepper.
11
Place tomatoes, cut side down, in bottom of a 13 x 9 inch baking dish.
12
Top with oregano and remaining ingredients.
13
Cover with foil, bake at 225 degrees F for 2 hours.
14
Remove from oven, and cut slits in top of foil, allowing steam to escape.
15
PANGRATTATO:.
16
Heat a nonstick skillet over medium heat.
17
Add pancetta; cook 6 minutes or until crisp.
18
Add garlic, and cook 1 minutes.
19
Remove from pan.
20
Heat oil in pan over medium-high heat.
21
Add bread; saute 5 minutes or until toasted.
22
Remove from pan, and add to pancetta mixture.
23
Cool to room temperature.
24
Toss with parsley, Parmesan and parsley.
25
ASSEMBLY:.
26
Preheat oven to 375F.
27
Place eggplant slices on a jelly-roll pan.
28
Top each with tomato half and 1 piece burrata or mozzarella.
29
Bake at 375 for 7 minutes or until thoroughly heated and cheese starts to melt.
30
Place on a platter, and drizzle oil over cheese.
31
Top evenly with basil and Parmesan.
32
Sprinkle with Pangrattato.
33
Enjoy with a nice robust wine!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 lb eggplant, cut into 6 (1/2-inch slices), 1 ¾ teaspoons kosher salt, divided, ½ teaspoon fresh ground black pepper, ¼ cup extra virgin olive oil, and more.

Yes, Luca's Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Luca's Eggplant Parmesan

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