Eggplant Parmesan (Holy See Swiss Guard)

The world’s smallest army, the Vatican’s armed forces known as the Swiss Guard, are well fed. It seems their favourite dish is Eggplant Parmesan, and I did some digging to come up with the right way to prepare it, Vatican-style.

2 medium sized eggplants (about 2¼ lbs), cut lengthwise into ½” thick slices
kosher salt
4-6 (½”) thick slices artisan bread
2 Tbsp. dried oregano
2 Tbsp. dried thyme
2 Tbsp. black peppercorns, freshly ground
vegetable oil for frying
all-purpose flour, for dredging
6 large eggs, beaten
2 Tbsp. whole milk
olive oil
7 cups marinara Sauce
2/3 cup Parmesan Reggiano cheese, freshly grated, divided
½ lb fresh mozzarella cheese, sliced thin
½ lb fresh mozzarella cheese, shredded
fresh parsley leaves, chopped fine, for garnish

Preheat your oven to 400°F (200°C).

Lay the eggplant slices out on baking sheets and sprinkle all over liberally with kosher salt. Set aside for about an hour to let the bitter juices seep from the eggplant. This step also tenderizes the eggplant.

Now transfer the slices to a colander placed in the sink, and rinse thoroughly under cold running water.

Transfer the slices to a working surface and blot dry with paper or cloth towels.

Using a large mixing bowl, whisk together 1½ tsp. salt, thyme, oregano, and at least 2 Tbsp. black pepper or more, to taste. Then add in enough flour to provide at least ½” thick layer in the bottom of a large, wide bottomed mixing bowl, and stir and blend the seasonings thoroughly throughout the flour.

Arrange two large, wide bottomed bowls side by side on a work surface. Place a thick layer of the seasoned flour in one of the bowls, and the beaten eggs in the other.

One by one, dredge the eggplant slices through the eggs, coating both sides, then dredge them through the flour, coating both sides well. Shake off any excess flour, and transfer the eggplant slices to a baking sheet.

In a large straight-walled, heavy duty skillet, pour the oil to a depth of ½”. Heat the oil over medium high heat until it registers 400°F (200°C) on a deep frying thermometer. This step must be precise, as when you drop the eggplant slices into the oil, it will lower the cooking temperature to the desired 375°F (190°C).

Working in whatever sized batches your skillet allows, fry all the eggplant slices, turning once, until nice and golden brown - usually about 3 minutes will do it. Use tongs to transfer the cooked slices to a baking sheet lined with paper towels, and season some more, to taste, with salt and pepper.

Lightly oil a 13” long by 19” wide, by (minimum) 3” deep baking or casserole dish. Use very good extra virgin olive oil.

Slather on the bottom with a layer of about 1/5 of the marinara sauce, then a layer of eggplant slices. Then another 1/5 of the marinara, followed by a layer of bread slices, followed by 1/5 of the marinara sauce, followed by the ½ lb of the thin sliced mozzarella cheese and ½ of the shredded Parmesan Reggiano. Then another layer of eggplant, another 1/5 of the marinara sauce, another layer of bread slices, and then the last 1/5 of the marinara sauce.

Lastly, mix together the ½ lb of the shredded mozzarella and the remaining half of the Parmesan Reggiano, and layer that over the top of everything.

Bake about 30 minutes, or until hot and just starting to brown.

Allow to cool for 5-10 minutes, so it will set up and slice easily, then serve right away, while still nice and hot.

Garnish each serving with a sprinkling of parsley.