Recipe: Sous Vide Eggplant Parmesan

  By Jack Lawson    

June 4, 2020

Eggplant parmesan is, to me, the perfect comfort meal. It's a bit of work, but with sous vide eggplant turns buttery and soft - with none of the bitterness of scrapy textures you might have (unforunately) experienced.

To simplify this recipe, feel free to use your facourite store bought tomato sauce. The one included in this recipe is a personal favourite, but nonna knows best.

  • Prep: 1 hr 15 mins
  • Cook: 3 hrs

Ingredients

2 medium eggplants, about 2 lbs

2 oz parmesan regiano cheese, grated

2 oz pecorino cheese, grated

4 oz of fresh mozarella, sliced into thin rounds

3 tbsp of freshly chopped basil

2 tsp kosher salt

2 tbsp panko bread crumbs, or equivalent

For the Sauce

1 medium onion, diced into fine cubes

1 tsp red pepper flakes, or to taste

1 tbsp extra virgin olive oil

3 crushed cloves of garlic

2 whole sprigs of fresh basil

1 can of San Marazano tomatoes, or your favourite brand

Directions

1Wash your eggplant gently with cold water then slice into thin rounds

2In a colander, salt the eggplant and let stand for 30 minutes. This will extract a lot of the moisture from the eggplant leading to less bitterness and a better cook.

3While the eggplant is drying out, begin making your homemade tomato sauce (if desired)

4To do so, add olive oil to pan and heat until shimmering, but not smoking

5Add your diced onions and saute for 3-5 minutes until translucent

6Working quickly, add the crushed garlic and red pepper flakes - cook until the garlic is fragarent

7Add the can of tomatoes, plus liquid, and scarpe up the bottom of your pan.

8Reduce heat to a bare simmer and add the sprigs of basil. At this point the sauce can go for up to 45 minutes easily. The longer you cook the mellower the tomatoes will become

9In the meantime, set water bath for 183 degrees Fahrenheit

10When the eggplant is finished drying out place in a single layer inside a vacuum sealable bag

11Working in layers, spoon your tomato sauce on top of the first layer along with a mix of parmesan, pecorino, freshly chopped basil and thin slices of mozzarella. Repeat until you're out of eggplant, but still have some of your cheese-herb mix for finishing

12Set the vacuum sealed eggplant into your water bath. Try to keep it as plate as possible - serving side up, so to speak

13Cook for 3 hours. Keep in mind that eggplant releases gases during cooking - as such your bag may float a little, use clips to mitigate this

14After 3 hours drain the cooking liquid and, extremely carefully, slide the eggplant onto an oven safe plate.

15In a bowl combine what's left of your cheese-herb mix with your panko breadcrumbs

16Distribute the cheese-herb-breadcrumb mix on top of your eggplant and set underneath a broiler on high until golden brown

17Finally, plate and serve (or reserve for eggplant sandwiches down the line)

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