Eggplant Parmesan Alison Roman: A Delicious Twist on a Classic Dish

The History of Eggplant Parmesan

Eggplant Parmesan, also known as Melanzane alla Parmigiana, is a classic Italian dish that has been enjoyed for centuries. Its origins can be traced back to the southern regions of Italy, where eggplants were abundant and commonly used in cooking. The dish consists of thinly sliced eggplant, breaded and fried until crispy, layered with tomato sauce, mozzarella cheese, and Parmesan cheese, and baked until golden brown.

Alison Roman's Take on Eggplant Parmesan

Alison Roman, a popular food writer and cookbook author, has put her own spin on this classic dish by adding some unexpected flavors and ingredients. Her recipe for Eggplant Parmesan calls for a mixture of ground lamb and pork sausage to be added to the tomato sauce, giving it a rich and meaty flavor. She also suggests using grated fontina cheese instead of mozzarella, which adds a nutty flavor and melts beautifully.

Ingredients You'll Need

To make Alison Roman's Eggplant Parmesan, you will need:

• 2 large eggplants
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 lb ground lamb
• 1 lb pork sausage
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cans crushed tomatoes
• 1/2 cup red wine
• 1/2 cup chopped fresh basil
• 1/2 cup grated fontina cheese

Instructions

Preparing the Eggplant

1. Preheat your oven to 375 degrees F.

2. Slice the eggplants into 1/4-inch rounds.

3. Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper in a third shallow dish.

4. Dip each eggplant slice into the flour, then the egg mixture, and finally the breadcrumb mixture, pressing the breadcrumbs onto both sides of the eggplant.

5. Place the breaded eggplant slices on baking sheets lined with parchment paper.

6. Bake for 20-25 minutes, or until golden brown and crispy.

Making the Sauce

1. In a large saucepan, cook the ground lamb and pork sausage over medium heat until browned.

2. Add the onion and garlic and cook until softened.

3. Add the crushed tomatoes, red wine, and basil and bring to a simmer.

4. Reduce the heat and let the sauce cook for at least 30 minutes, stirring occasionally.

Assembling the Dish

1. Spread a layer of the tomato sauce in the bottom of a 9x13 inch baking dish.

2. Add a layer of the baked eggplant slices.

3. Sprinkle a layer of grated fontina cheese over the eggplant.

4. Repeat the layers until you have used up all the eggplant, sauce, and cheese.

5. Bake the Eggplant Parmesan for 30-35 minutes, or until the cheese is melted and bubbly.

Tips for Making Eggplant Parmesan Alison Roman

• Make sure to slice the eggplant as evenly as possible so that they cook evenly.
• Use fresh breadcrumbs instead of panko if you prefer a softer texture.
• Feel free to substitute ground beef or turkey for the lamb and sausage if you prefer.
• You can make the tomato sauce ahead of time and keep it in the fridge for up to 3 days.
• Serve the Eggplant Parmesan with a side salad or some garlic bread for a complete meal.

Frequently Asked Questions (FAQs)

Q: Can I make this dish vegetarian?

A: Yes, you can omit the ground meat and use a vegetarian alternative like soy crumbles or mushrooms.

Q: Can I freeze Eggplant Parmesan?

A: Yes, you can assemble the dish ahead of time and freeze it for up to 3 months. Just make sure to thaw it completely before baking.

Q: Can I use a different type of cheese?

A: Yes, you can use any type of melting cheese you like, such as mozzarella, provolone, or cheddar.

Q: How long will leftovers last in the fridge?

A: Leftovers can be stored in the fridge for up to 4 days.

Q: Can I use canned eggplant instead of fresh?

A: It's not recommended, as canned eggplant can be mushy and lack flavor.

I hope you enjoyed learning about Eggplant Parmesan Alison Roman and that you're inspired to try making this delicious dish at home. Let me know if you have any questions or feedback in the comments below.