A breading-free version of eggplant parm that's sweet, silky, and absolutely delicious.
Having grown up in an Italian neighborhood in Brooklyn, back when kids still played stickball in the streets and old ladies spent their days watching the cars go by while resting on pillows in the windowsill, I have a soft spot for Italian-American dishes. That includes the stateside version of eggplant parm, which is made with breaded and fried slices of eggplant. Kenji's already done a prettyfor that style of the dish.
What I love about her version is it's all about the sweetness of the fried eggplant, tomato sauce, and mozzarella, and their soft, melting textures. Where the American one has a breaded heft that soaks up the sauce, this one is juicier and smoother all the way through. I start by slicing the eggplant about a quarter inch thick. I did it in rounds here, but you could also go lengthwise. Then I shallow-fry the slices in vegetable oil until they're browned on both sides. The eggplant will soak up the oil, so you'll have to top it up between batches.Then, in a baking dish, I start layering the ingredients. A lot of recipes call for low-moisture mozzarella when the cheese is going to be melted, because it dumps less water than fresh mozzarella.
Some will note at this point that there's no Parmigiano-Reggiano in my eggplant parm. A lot of recipes, including Italian ones, call for it in this dish, but I consider it optional. First, because the name "eggplant Parmigiana" has nothing to do with the city of Parma .
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