Eggplant Parmesan | Byron Talbott

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella is lower in fat, while processed cheese can be more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a lower-calorie option, and grated hard cheese can be less expensive.

Add balsamic vinegar and brown sugar to a small sauce pot on high heat.

Let the mixture reduce for about 10 minutes until it thickens and coats the back of a spoon.

Pour the balsamic glaze into a small container and let it cool to room temperature.

Thinly slice the Italian eggplant into around 8 slices using a knife or mandolin.

In one container, mix all-purpose flour, salt, pepper, and Parmesan cheese to create a breading mixture.

In another container, whisk together 2 whole eggs, a little salt, pepper, and milk to thin it out.

Dredge each eggplant slice in the flour mixture, then in the egg mixture, and back into the flour mixture.

Heat a small sauté pan on medium to high heat and add a little canola oil for shallow frying.

Fry the eggplant slices for about 3 to 4 minutes on each side until golden brown.

Remove the fried eggplant slices and place them on a dry paper towel to blot off excess grease.

Assemble the dish by laying down a slice of fried eggplant, followed by burrata cheese, toasted pine nuts, and a basil leaf.

Repeat the layering process until you reach the top, finishing with another scoop of burrata cheese, more toasted pine nuts, smaller basil leaves, and a drizzle of balsamic glaze.

Drizzle a little more olive oil and finish with freshly shaved Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens