Porcini and Eggplant Parmesan

THIS RECIPE IS based on Marcella Hazan’s Eggplant Parmesan recipe as a guideline. It’s decadent, with plenty of frying in oil. If that’s not your thing…well then, move along, nothing to see here.

1 large eggplant, sliced 1/4-inch thick lengthwise
1-2 large king boletes, sliced 1/4-inch thick lengthwise
flour
oil for frying
marinara sauce
1 lb mozzarella cheese, grated
1/2 cup grated parmesan cheese
fresh basil
salt and pepper
spaghetti

1. Heat oil in a large, deep-sided pan or skillet. Dredge eggplant and mushroom slices in seasoned flour. You may need to immerse mushroom slices in water before flouring. Fry in batches until golden, then remove to paper towels. (Note: Marcella recommends sprinkling eggplant slices with salt prior to frying so they release moisture; your call.)

2. Meanwhile prepare marinara sauce. You can take a shortcut and use a 28-oz can of store-bought sauce or make your own. We make our own simple red sauce by sautéing chopped garlic in olive oil, adding a 28-oz can of crushed tomatoes plus herbs, and simmering until the sauce attains desired taste and consistency. Add water as the sauce cooks down, and a pinch or two of sugar if necessary.

3. Grease a suitable baking dish. Line the bottom with a single layer of fried eggplant. Spoon over a third of your red sauce and top with half the mozzarella and a third of the parmesan. Dot with leaves of fresh basil. Repeat the layering, this time with all your porcini followed by another third of the red sauce, the rest of the mozzarella, another third of parmesan, and more fresh basil. Complete the final layer with the rest of your eggplant followed by the remaining red sauce and parmesan.

4. Bake for 30 minutes at 400 degrees. Remove from oven and allow to cool for several minutes.

Serve over spaghetti.

3 thoughts on “Porcini and Eggplant Parmesan

  1. janelle

    pretty sure you had me at ‘mushrooms’ but it could have also been ‘eggplant parmesan.’ Either way: I am all ears!

    Lately, I have been making mushroom lasagna….

    Reply
  2. John in Bellingham

    A discovery this year is the Admirable boletus (boletus mirabilis) has a very similar texture to eggplant when cooked, and in a strongly flavored dish like Parmigiana, it is nearly indistinguishable. Try the same recipe, using thickly cut slices of mirabilis instead of eggplant, with or without the addition of kings.

    Reply
  3. Perry

    Will be trying this recipe out this week! CA Kings have just started coming up, season is off to a great start. Hoping the freezes hold off and we can get them up through December. I like to put them in lasanga but use slices of large bolete stems instead of lasagna noodles.

    Reply

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