There’s a restaurant that makes this and I’ve spent years trying to get it right. Finally, the last couple of times it’s been perfect. Brace yourself for awesomeness. I wish I could claim it for my own but all the props go to Edo’s Squid in Richmond, VA. Except for the habanero part, that was my doing.
- 1 cup flour
- 2 cups parmesan cheese, grated (only buy fresh parmigiano-regianno in the block, not pre-grated)
- 3 eggs
- 1/2 cup olive oil
- 2 habaneros, diced
- 2 large eggplants
- 1 large can (28 ounce) pureed Italian tomato sauce (buy the expensive one, you won’t regret it)
- Cook habaneros in about a tablespoon of oil for 5 minutes, then add tomatoes to sauce pan, add salt and bring to a boil. Reduce and simmer for 15-20 minutes, then strain excess liquid.
- Crack eggs in bowl and whisk for about 20 seconds. Pour flour on plate and sprinkle generously with pepper and salt. Preheat skillet to med-high and add about 2 tablespoons of the oil. Cut the eggplant into 1/4 inch slices length-wise. Dip the slices first in the egg, then in the flour mixture, covering both sides. Fry eggplant in batches in the oil until brown on both sides and stack them, layering with the cheese in a pan (biggest pieces on bottom).
- Bake at 400 for 15 minutes. Pull out of oven, pour on tomato sauce and sprinkle with remaining parmesan. Bake for 10-15 more minutes. Enjoy the best eggplant parm you have ever had.