The Bower’s Eggplant Parmesan

The Bower proudly highlights locally sourced American cuisine in New Orleans. This season,  Executive Chef Marcus Woodham shares the perfect Fall recipe. This delectable dish captures the essence of the season and makes it the perfect dish for your autumn dinner.

Eggplant Parmesan 

2 Eggplant

4 egg 

AP Flour (for dusting)

4 cups breadcrumbs

3 T dry oregano 

 

For Tomato Sauce:

4 cups San Marzano Tomatoes

1/2 cup tomato paste

4 T chopped garlic

1 Leek

1/2 cup balsamic vinegar

1 cup red wine 

3 T dry oregano

2 T dry thyme

2 T granulated garlic

2 T granulated onion

3 T fennel seed

3 T sugar

 

For Swiss Chard:

5 Bunches Swiss Chard

3 T chopped garlic

1 t crushed red pepper

1/2 cup white wine

3 T butter

 

For Basil Vinaigrette:

1/2 lb basil

1/2 cup white balsamic vinegar

1 T honey

1 1/2 cup canola oil

 

Tomato Sauce:

1. The tomato sauce can be made ahead of time to save time. Using extra virgin olive oil, first toast fennel seeds, then add leeks and garlic. Sweat out until translucent, deglaze with balsamic vinegar and red wine.
2. Reduce until vinegar and wine-like syrup, then add San Marzano tomatoes and tomato paste.
3. Bring to a boil, then reduce heat. Add remaining dry spices, sugar, salt, and black pepper. Cook for 15 to 30 minutes until sauce is thick. Adjust seasoning.

Swiss Chard:

1. Remove big stems at the bottom of the chard, cut the chard in 2-inch increments, and rinse under cold running water for 5 minutes to remove any dirt. 
2. In a large sautee skillet or pot big enough to fit greens, start with olive oil and add garlic and crushed red pepper.
3. Deglaze with white wine and then add greens and butter. Cook till greens are tender and wine is reduced to almost dry. Season with salt and pepper.

Basil Vinaigrette:

1. Bring a large pot of salted water to a boil.
2. Make sure to have a container with ice water on your working station. Drop Basil in boiling water for 10 seconds, then immediately put basil in the ice bath.
3. Remove the basil, and squeeze the remaining water out of the basil.
4. Put basil, vinegar, and honey in the blender, then slowly add oil to emulsify. Season with salt and pepper.

Eggplant:

1. Cut eggplant long ways about 1/2 inch thick.
2. Season with salt and pepper, dust in all purpose flour, then beaten eggs and finally in the seasoned breadcrumbs.
3. Fry or pan-fry until golden brown on both sides. Add mozzarella to one side of eggplant then tomato sauce, then more mozzarella.
4. Bake in 400-degree oven until cheese is melted and bubbly. 

Assemble:

Place sauteed Swiss Chard at the bottom of the plate, layer two pieces of eggplant with tomato sauce. Drizzle basil vinaigrette around the eggplant, be generous. Enjoy.