A few weeks ago, as I stood at the counter flouring, egg dipping, and breading two pounds of eggplant rounds, a little dolly screaming at my feet wanting nothing more than to be held at the height of this witching hour, I found myself asking “WHY?!” I know better than to make this sort of thing at this sort of hour. I shouldn’t be so stubborn. But a craving for eggplant parmesan left me inflexible, and I pushed on until crumbs and parmesan covered every slice, trying to stay composed through every piercing cry. Oiy.
But as soon as those rounds entered the oven, I relaxed. And this is the beauty of The America’s Test Kitchen Family Cookbook eggplant parmesan recipe. Once the breading is done, the hard work is over — there is no standing at the oven, frying the eggplant in batch after batch. The Test Kitchen’s recipe calls for baking the eggplant on preheated baking sheets, a technique they developed to solve the oil-laden, pan-fried eggplant problem that leads to heavy, greasy eggplant parmesan. Oven-frying saves time to boot.
If you’ve made eggplant parmesan, you know, however, that no matter what time-saving tricks you’ve devised, it is still a labor of love. The eggplant should be salted and drained for about 40 minutes, which makes the slices less prone to soaking up gobs of oil. Breading takes time, too, and if you make your own sauce and breadcrumbs, you’re going to be spending some time in the kitchen.
But this time of year, there is nothing more comforting than a cheese-and-sauce bubbling casserole, and the Test Kitchen’s recipe is so good. I’ve shared the full recipe over on Food52, and I’ve included a little variation here in case exhaustion gets the best of you, and upon seeing those crispy eggplant rounds emerge from the oven, you throw in the towel and call dinner done — I’ve stopped here on more than one occasion. These crispy rounds are irresistible, and with a few slices of cheese, some bread , sauce, maybe some prosciutto or other cured meats, you can make a meal out of them. Little ones, teary eyed or otherwise, seem to like them, too.
A few other favorite eggplant recipes:
Eggplant Involtini Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta Eggplant Caviar on Grilled Bread Burnt Eggplant with Za’atar Flatbread
Making the sauce :
Dinner:
Description
This is a long-time favorite recipe from The America’s Test Kitchen Family Cookbook . What I love about this recipe is that there is no standing over the stove frying the eggplant in seemingly never-ending batches. This step is eliminated by baking the breaded eggplant slices on preheated baking sheets. The eggplant emerge from this step crispy and golden and are irresistible. I love serving them with homemade tomato sauce ( this one or this one ), fresh mozzarella, and basil.
- 2 globe eggplants, about 2 pounds total, sliced into 1/4- to 1/2-inch thick rounds
- Kosher salt
- 1 cup flour
- Pepper
- 4 eggs
- 4 cups dried breadcrumbs, such as panko
- 1 cup grated Parmesan cheese
- 6 tablespoons olive oil
- homemade tomato sauce, for serving
- fresh mozzarella
- fresh basil (optional)
- Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425° F. Combine the flour and about 1 teaspoon pepper in a large ziplock bag and shake to combine. Beat the eggs in a shallow dish. Combine the breadcrumbs, 1 cup of the Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a second shallow dish. (Alternatively, you can season the eggplant rounds once they are breaded with salt and pepper to taste.)
- Working with about 8 eggplant slices at a time, place them in the bag with the flour, seal, and shake until thoroughly coated. Remove the eggplant, shaking off any excess flour, and dip it into the eggs. Remove the eggplant from the eggs, allowing any excess egg to drip off, and coat evenly with the breadcrumbs, pressing them to adhere. Lay the breaded eggplant on a wire rack. Flour, dip in egg, and coat the remaining eggplant in breadcrumbs in the same manner.
- Remove the preheated baking sheets from the oven. Pour 3 tablespoons oil onto each sheet, tilting to coat the sheets evenly. Spread the breaded eggplant in a single layer over the hot sheets. Bake until the eggplant is well browned and crisp on the first side, about 15 to 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and bake until the second side is brown, about another 10 minutes.
- Serve with tomato sauce, mozzarella, and basil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
Description
This is a long-time favorite recipe from The America’s Test Kitchen Family Cookbook . What I love about this recipe is that there is no standing over the stove frying the eggplant in seemingly never-ending batches. This step is eliminated by baking the breaded eggplant slices on preheated baking sheets. The eggplant emerge from this step crispy and golden and are irresistible. I love serving them with homemade tomato sauce ( this one or this one ), fresh mozzarella, and basil.
- 2 globe eggplants, about 2 pounds total, sliced into 1/4- to 1/2-inch thick rounds
- Kosher salt
- 1 cup flour
- Pepper
- 4 eggs
- 4 cups dried breadcrumbs, such as panko
- 1 cup grated Parmesan cheese
- 6 tablespoons olive oil
- homemade tomato sauce, for serving
- fresh mozzarella
- fresh basil (optional)
- Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425° F. Combine the flour and about 1 teaspoon pepper in a large ziplock bag and shake to combine. Beat the eggs in a shallow dish. Combine the breadcrumbs, 1 cup of the Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a second shallow dish. (Alternatively, you can season the eggplant rounds once they are breaded with salt and pepper to taste.)
- Working with about 8 eggplant slices at a time, place them in the bag with the flour, seal, and shake until thoroughly coated. Remove the eggplant, shaking off any excess flour, and dip it into the eggs. Remove the eggplant from the eggs, allowing any excess egg to drip off, and coat evenly with the breadcrumbs, pressing them to adhere. Lay the breaded eggplant on a wire rack. Flour, dip in egg, and coat the remaining eggplant in breadcrumbs in the same manner.
- Remove the preheated baking sheets from the oven. Pour 3 tablespoons oil onto each sheet, tilting to coat the sheets evenly. Spread the breaded eggplant in a single layer over the hot sheets. Bake until the eggplant is well browned and crisp on the first side, about 15 to 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and bake until the second side is brown, about another 10 minutes.
- Serve with tomato sauce, mozzarella, and basil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
Find it online : https://alexandracooks.com/2014/09/19/crispy-eggplant-rounds-eggplant-parmesan/
These homemade fries emerge from the oven with crispy edges and light, creamy centers thanks to a simple trick and baking method. Read on to learn the secret to making exceptional oven fries at home.
As someone who loves fries but refuses to deep fry at home, I was intrigued when I first read about America’s Test Kitchen’s method for making oven fries.
The ATK method calls for soaking the cut potatoes in hot water for 10 minutes before baking them. When developing the recipe, ATK drew inspiration from the technique used in making traditional French fries, which calls for a brief blanching in hot oil before the final fry.
This blanching step “not only disrupts the starch molecules inside the potato (encouraging a fluffy interior), but also washes away some of the starch on the outside of the potato (preventing a leathery exterior).”
During their testing, much to their surprise, ATK discovered that soaking the potatoes in water before baking them had the same effect as blanching the potatoes in oil — a boon for home cooks!
Friends, the method works. When I made oven fries following the ATK method for my family, everyone around the table kept asking why the fries tasted especially good — why were they so crispy at the edges? Why so light, airy, and creamy in the middle?
I haven’t looked back since. These fries have been a family favorite for over a decade. I have no doubt you will love them, too 🍟🍟🍟
How to Make Crispy Oven-Baked Fries at Home, Step by Step
First, gather your potatoes.
Cut them into 1/4 to 1/2-inch thick sticks:
I prefer 1/4-inch thick:
Soak them in hot water for 10 minutes.
Then drain and dry them.
Spread them onto a sheet pan and toss with olive oil and salt. Cover the pan with foil and bake for 5 minutes covered; then 20-25 minutes uncovered.
When the edges are evenly golden, remove the pan from the oven and transfer to a platter for serving.
Taste, and finish with more flaky sea salt to taste:
Heaven!
Description
These homemade fries emerge from the oven with crispy edges and light, creamy centers thanks to a simple trick and baking method. Read on to learn the secret to making exceptional oven fries at home.
Slightly adapted from The America’s Test Kitchen Family Cookbook
A note on potatoes: Russets are most often cited as the best frying potato. Unlike many potatoes, Russets will release their starch (which is what causes potatoes to absorb oil) upon being soaked or rinsed. I’ve had success with Russets but also with a handful of others from our CSA and the farmers’ market, including Salem, Red Chieftain, and Kuka Gold.
Updated Method/Notes:
I find that for 2 lbs. of potatoes, an extra-large sheet pan is especially helpful. If you are using a standard-sized sheet pan, 2 Russet potatoes sliced will likely fit in a single layer.
I roast at 450ºF convection — I find that my potatoes cook a little more evenly when I cook them at a slightly lower temperature for longer.
I don’t stir the potatoes.
2 to 4 Russet potatoes, about 1½ – 2 pounds total, see notes above
1/4 cup olive oil
1 teaspoon kosher salt
nice flaky sea salt such as Maldon for seasoning at the end
- Adjust an oven rack to the lowest position, and preheat the oven to 475ºF (or 450ºF convection — this is what I do now). Cut the potatoes lengthwise, into 1/4-inch thick sticks: it’s helpful to cut the potatoes into 1/4-inch thick slabs first; then into 1/4-inch sticks.
- Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
- Drain the potatoes and dry them thoroughly with a tea towel (a bath or beach towel gets the job done better!). Line a sheet pan — extra large if you have it — with parchment. Place the potatoes on top of the parchment, drizzle with the 1/4 cup olive oil and sprinkle with the teaspoon of salt. Toss to combine.
- Spread the potatoes in a single layer on the baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 20 minutes or until the potatoes are golden and crisp. Check on the potatoes after 10 minutes — if they are not browning evenly, rotate the pan. Bake until the fries are golden and crisp, rotating the pan as necessary to help them brown evenly.
- Remove from the oven, and season with more sea salt and/or any other seasonings you wish. Serve immediately or as soon as they are cool enough to eat.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Vegetable
- Method: Oven
- Cuisine: American
