Eggplant parmigiana

Adapted by
November 2017
Yield: 16 servings


150 grams extra virgin olive oil
75 grams garlic, thinly sliced
650 grams yellow onion, diced small
4 cups basil leaves
4 gallons Pomí tomato purée
75 grams fermented garlic, thinly sliced
15 grams fermented chile powder
Eggplant Parmigiana
vegetable oil
12 pounds large Black Beauty eggplants
1.5 kilograms all-purpose flour
1.5 kilograms semolina flour
15 grams Ground black pepper
15 grams Ground white pepper
8 grams fermented chile powder
4 grams ground juniper berries
5 grams red pepper flakes
1 cup coarsely chopped parsley
400 grams Grana Padano, grated
175 grams extra virgin olive oil
1 kilogram fresh mozzerella . thinly sliced
Vegetable oil for deep frying
200 grams olive oil
800 grams yellow onion, diced medium
25 grams garlic, minced
20 grams red pepper flakes
100 grams brown sugar
150 grams honey
600 grams red wine vinegar
150 grams golden raisins
1 gram ground cinnamon
25 grams capers, minced
10 grams cocoa powder
2 kilograms Graffiti eggplant, cut into 1-inch cubes
100 grams tomato conserva, thinly sliced
2 grams lemon zest
2 grams orange zest
5 grams Lemon thyme leaves
black pepper
To Assemble and Serve
parsley leaves
Micro Italian basil
Spicy Sicilian olive oil


For the Pomodoro

In a large pot, heat olive oil and add garlic. When garlic is light golden, add onion. When onion is translucent, stir in basil. When basil is wilted and fragrant, add tomato purée, fermented garlic, and chile powder. Reduce by one-third and season with salt. 

For the Eggplant Parmigiana

Heat oven to 350°F with fan on medium-high speed. In a pot or deep fryer, heat oil to 350°F. Using a mandolin, cut eggplant lengthwise into ¼-inch-thick slices. On sheet trays lined with wire racks, lay eggplant slices and season lightly with salt. Let the eggplant weep for at least an hour. In a large bowl, combine remaining ingredients, seasoning with 30 grams salt. Dredge eggplant slices in flour mixture and fry until light golden and crisp. Drain on racks. Line a hotel pan with parchment paper and lightly coat with nonstick spray. In the bottom of the pan, spread 6 ounces of Pomodoro Sauce. Press 1 layer of eggplant down on top of the Pomodoro. Top with more Pomodoro and some red pepper flakes, herbs, Grana Padano, and 2 tablespoons olive oil. Repeat with 2 more layers. Scatter mozzarella across the top. Build 3 more layers, and top with three 6-ounce ladles of Pomodoro and the remaining herbs. Cover with plastic and foil and bake 70 minutes. Remove pan from oven, remove covering, and place parchment over the top. Place another hotel pan on top of parchment and press down gently. Cool. Cut Eggplant Parmigiana into 4-inch square portions. 

For the Caponata:

In a deep fryer, heat vegetable oil to 350°F. In a large sauté pan over medium flame, heat olive oil and sauté onion, garlic, and red pepper flakes. When onions are soft, add sugar and honey and allow mixture to thicken and start to caramelize, about 3 minutes. Add vinegar, raisins, cinnamon, capers, and cocoa. In the deep fryer, fry eggplant until golden, about 1 to 2 minutes. Drain and add to pan with caramelized mixture. When combined, add tomatoes, zests, and thyme. Stir and allow to thicken for about 5 minutes. Season with salt and pepper. Cool, cover, and refrigerate.

To Assemble and Serve

Heat oven to 350°F and warm Eggplant Parmigiana. In a small sauté pan, gently warm 40 grams Caponata. Onto the center of a serving plate, spread Caponata and top with Eggplant Parmigiana. Finish with herbs and oil.