Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Show:
Worst Cooks in America
Eggplant Parmesan Stacks with Pappardelle alla Vodka
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- Level: Intermediate
- Total: 2 hr 20 min (includes resting time)
- Active: 1 hr 40 min
- Yield: 4 servings
- Level: Intermediate
- Total: 2 hr 20 min (includes resting time)
- Active: 1 hr 40 min
- Yield: 4 servings
Ingredients
Pappardelle alla Vodka:
Eggplant Stacks:
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Directions
Special equipment:
a pasta machine; a deep-fry thermometer- For the pappardelle alla vodka: Add the flour, eggs and 2 pinches salt to the bowl of a food processor. Blend until a dough ball forms, then continue to blend for 30 more seconds. Turn the dough out onto a work surface and wrap the dough in plastic wrap. Allow it to rest at room temperature for 30 minutes.
- Meanwhile, make the sauce. Heat a large saucepan over medium heat. Add the butter and oil and cook until foaming. Add the onions and sauté until translucent, about 5 minutes. Add the tomato paste, red pepper and garlic and cook for another minute. Remove the pan from the heat and add the vodka to deglaze the pan. Return the pan to the heat and add the tomatoes. Break up the tomatoes with a wooden spoon, then lightly season with salt and gently simmer for about 15 minutes. Turn the heat down to low and add the heavy cream; season to taste.
- To roll out the pasta, cut the dough into 6 equal pieces. Dust one ball of dough in semolina, keeping the others covered with plastic wrap, and flatten the dough with your palm. Feed the pasta dough through your pasta machine on the widest setting. Fold both ends in to create an envelope, then feed the dough through the sheeter a second time. Fold the dough into an envelope again, then adjust the machine to the next thinnest setting and run it though again. Repeat this process of folding and running the dough through the sheeter two times before adjusting the machine to the next thinnest setting and running the dough through again, dusting the dough with semolina if it becomes too sticky at any time. Continue adjusting the machine to thinner settings until the dough is thin enough to make pappardelle noodles with, about setting #6 on a KitchenAid pasta maker. Cover the sheets of pasta with a kitchen towel and repeat with the remaining balls of dough.
- Lay the pasta sheets on a lightly floured work surface. Using a pasta wheel, divide each sheet crosswise into 3 lengths; cut each lengthways into 1-inch-wide strips. Transfer to a baking sheet dusted with semolina until ready to cook.
- For the eggplant stacks: Preheat the oven to 175 degrees F.
- Lay the tomato slices on a sheet tray, then drizzle with the balsamic and olive oil. Sprinkle with salt and pepper and set aside until ready to plate.
- Sprinkle salt on each side of the eggplant slices and place on a triple layer of paper towels on a sheet tray. Place another triple layer of paper towel on top and repeat if necessary. Let the salt draw out moisture for 10 minutes. Firmly press on the eggplant to remove as much liquid as possible, then wipe off any excess salt and transfer the slices to a clean sheet tray. Sprinkle both sides with pepper.
- Set up a standard breading station with flour in one bowl, eggs in a second bowl and panko in a third bowl. Sprinkle each bowl with salt and pepper. Dredge each eggplant slice in flour, then shake off excess and dip in egg; let the excess drip off and then coat the slice in the panko. Set aside on a wire rack set over a baking sheet and repeat with the remaining slices.
- Heat about 1 inch canola oil to 350 degrees F on a deep-fry thermometer in a large straight-sided sauté pan. Working in small batches, fry a few eggplant slices at a time, turning once, until golden brown, 3 to 4 minutes a side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant. Keep the eggplant warm in the oven on a wire rack set over a sheet pan.
- Remove the eggplant from the oven. Increase the oven temperature to broil. Add the mozzarella to a lightly oiled ovenproof nonstick skillet. Place under the broiler until bubbly and melted, about 3 minutes. Stack the tomato slices, alternating the colors, between the fried eggplant slices, then top with the basil chiffonade, making about 4 towers total. Carefully tip the mozzarella from the pan onto the top of the eggplant and tomato towers.
- Bring a large pot of salted water to a boil. The water should be as salty as the sea. Drop the pasta in and cook for about 1 minute, or until al dente. Use tongs to transfer the pasta directly to the sauce, off the heat, and toss to coat.
- Swirl a neat pile of pappardelle on one side of a plate. Top with grated Parmesan and basil. Serve alongside an eggplant Parm stack. Repeat to make 4 plates.
