Emeril Lagasse’s Homemade Eggplant Parmesan Recipe

Today, Chef Emeril Lagasse is teaching you how to make a delicious eggplant parm from home! Make your own with the recipe below!

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Flourless Eggplant Parmesan
* 2 large eggplants, peeled and cut lengthwise into 1/4-inch slices
* Kosher salt
* Extra virgin olive oil, as needed
* Quick Pomodoro Sauce, for assembling
* 1 pound grated whole milk mozzarella cheese
* 4 ounces Parmigiano-Reggiano, grated
* 1 large bunch fresh basil leaves, torn
* Garlic Bread, for serving, recipe follows

Sprinkle the eggplant slices with kosher salt and set aside on a wire rack to drain, 20 to 30 minutes.Blot dry with paper towels and repeat with the second side.
Heat a large skillet over medium heat. When hot, drizzle a bit of the olive oil over the bottom of the pan until hot but not smoking. Cook the eggplant slices, in batches and adding more oil as needed, until lightly golden on both sides and pliable. Set the softened eggplant slices aside.
Preheat the oven to 375 degrees F.

Spoon a layer of the Quick Pomodoro Sauce over the bottom of a 9- by 13-inch baking dish. Working one at a time, sprinkle some of the mozzarella on one side of each eggplant slice, top with a basil leaf, then fold the edge over to make a little eggplant package.. Arrange the filled and folded eggplant slices over the sauce in the baking dish, shingling slices to fill the pan evenly.

Top with more basil leaves, the grated Parmesan, and then add another layer of the Pomodoro Sauce. Sprinkle the top with the remaining mozzarella.
Bake until golden brown and bubbly, 25 to 40 minutes. Serve warm with Garlic Bread.

Quick Pomodoro Sauce
* ¼ cup extra virgin olive oil, plus more for drizzling
* 15 cloves cloves garlic, thinly sliced and then coarsely chopped
* 1 large onion, small diced
* ½ cup dry white wine
* Kosher salt and freshly ground black pepper
* 3 large ripe tomatoes, cored and diced
* 2 tablespoons chopped fresh parsley

Heat a large skillet or saucepan over medium high heat. Add the ¼ cup olive oil and the garlic and cook until the garlic is fragrant, 1 to 2 minutes. Add the onion and cook until softened and lightly golden, 3 to 4 minutes. Add the white wine and cook until it has nearly evaporated.Sprinkle with salt, then add the tomatoes, drizzle with a bit more olive oil and add the parsley. Bring to a simmer, stir, cover, and continue to cook, until the tomatoes have released their liquid and softened. Uncover and continue cooking until reduced to sauce consistency, 15 to 20 minutes.
Serves 6 to 8.

Garlic Bread
* One loaf of French bread, 15 to 20 inches long
* 2 sticks softened butter (at room temperature)
* ¼ cup finely grated Parmesan cheese
* 2 teaspoons dried Italian Herb seasoning
* Pinch of celery salt
* 6 cloves garlic, minced then mashed to a paste with a pinch of salt

Preheat the oven to 375 degrees F and line a large baking sheet with aluminum foil.
Cut the bread in half lengthwise to form two equal portions (or in quarters if desired) and place the bread cut sides up on the baking sheet.
In a small mixing bowl, combine the butter, Parmesan, Italian herbs, celery salt, and garlic and mix well to form a smooth spread. Spread the butter mixture evenly over the cut sides of the bread.
Place the baking sheet in the upper third of the oven and bake for 12 to 15 minutes, or until lightly golden around the edges. Cool slightly, then slice into pieces and serve hot.
Serves 8.