Skip to main content
  1. Home
  2. Food & Drink

Why chocolate is the must-add ingredient for the perfect eggplant parmesan

This is why you shouldn't save the chocolate for dessert

By
Cucina Alba dining room.
The dining room of Cucina Alba. Peter Murdock / Le CollectiveM

Eggplant parmesan, or Parmigiana, is one of the most popular and tastiest Italian foods. But what if there was an eggplant parmesan recipe that adds an intriguing ingredient to this familiar dish? At Cucina Alba, an elegant Italian restaurant in New York City, Executive Chef Adam Leonti does exactly that, adding the unique ingredient of bitter dark chocolate and elevating this classic to another level.

How to make eggplant parmesan with chocolate

Eggplant parmesan is one of the most popular eggplant recipes: pieces of fried eggplant are smothered with tomato sauce, tasty parmesan cheese, and creamy mozzarella cheese. However, the addition of dark chocolate adds a surprisingly sweet flavor to the rich creaminess of the ricotta. The inspiration for this sweetness? Chef Leonti states that the sweet and savory flavors of Naples eggplant dishes were the source.

Recommended Videos

“This dish was built from a desire to reinvigorate classics,” explained Chef Leonti. “This dish, composed of eggplant, Parmesan custard, Parmigiano, tomato sugo, ricotta, chocolate, basil, and lemon zest, strikes a delicate balance between traditional and contemporary styles through the use of familiar and unexpected flavors.”

Cucina alba Eggplant Parmigiana.
The Eggplant Parmigiana at Cucina Alba. Liz Clayman / Le CollectiveM

Chef Leonti’s Eggplant Parmigiana

Serving size: 6-8 servings (full format dish that is individually portioned)

Related

This dish also perfectly aligns with Cucina Alba’s playful concept — Vacation Italian. “Cucina Alba as a concept touches on all aspects of a dreamy getaway,” explained Chef Leonti. “Whether it be Cinque, Amalfi, Florence, or elsewhere, these familiar destinations work together to bring vibrancy to the menu in an organic way.”

Ingredients:

For Eggplant:

  • 3 large eggplant
  • Semolina
  • Salt

For Custard:

  • 16 eggs
  • 2 quarts heavy cream
  • 5 cups grated parm
  • Nutmeg and salt to taste

For Chocolate Ricotta:

  • 8 cups ricotta
  • 3/4 cup dark chocolate, small chunks
  • 1/4 cup olive oil
  • Salt and pepper to taste.

For Pomodoro:

  • 4 cloves of garlic toasted
  • 3/4 cup olive oil
  • 1 #10 can of San Marzano tomatoes (106 ounces)
  • Salt to taste

For Terrines assembly:

  • Mozzarella, small dice
  • Grated parmigiano

Method:

  1. To prepare eggplant, slice thin on the mandoline or deli slicer, lengthwise. Salt both sides, then dredge in semolina and fry at 375 degrees Fahrenheit until firm.
  2. For custard, whisk the eggs in a large bowl. Bring the cream to a simmer, then add small amounts to the eggs while whisking until the eggs are properly tempered. Whisk in the Parmigiano. Over a double boiler, heat the egg, cheese, and cream mixture until it reaches 160 F, whisking frequently. Remove from the heat and transfer to quart containers to cool.
  3. For chocolate ricotta, combine all ingredients and whisk until mixed. 
  4. To cook pomodoro, sauté garlic in olive oil. Add San Marzano tomatoes and simmer until thick.
  5. For the final terrine assembly, line the terrines with plastic wrap, then using the approved method, build the terrines by alternating layers of eggplant, custard, and cheese. Each layer will require 4-6 ounces of custard, and be sure to fill all the gaps. Cover the Terrines in plastic wrap, then foil. Set steam oven (pan with water) to 266f F and cook until internal temp is 157 F. Set aside to cool. To serve, crisp terrine slices in a cast iron pan, place pomodoro as you see fit, and garnish with ricotta, lemon zest, and basil.

Editors' Recommendations

Topics
Hunter Lu
Hunter Lu
Contributor
Hunter Lu is a New York-based food and features writer, editor, and NYU graduate. His fiction has appeared in The Line…
How to make the perfect Boulevardier
Learn how to make this cocktail and add it to your home bartending list
Boulevardier cocktail and orange zest on wooden table

If you haven't introduced yourself to the classic cocktail otherwise known as the Boulevardier, it's time you do so. The brooding relative of the Negroni, this drink goes way back and brings out some of the best flavors Campari has to offer.

The Boulevardier is a layered mix of Campari, vermouth, and bourbon, usually treated to a citrus garnish. It's believed to have been created in 1927, when it became the favorite cocktail of expatriate writer Erskine Gwynne. The Paris-based penman worked on a magazine of the same name, hence the drink's title. The drink was one of the many shining stars from the cocktail world's first true golden era.
Alicia Perry is a cocktail wizard and former general manager at San Diego's Polite Provisions. She likes a Boulevardier that allows the base spirit to shine brightly through the partner ingredients of sweet vermouth and Campari. "I utilize Buffalo Trace or Eagle Rare in mine personally, there are vanilla and browned sugar notes in this specific bourbon that are brought forth when showcased in this cocktail," she said. In terms of the sweet vermouth, Perry opts for Carpano Antica.

Read more
How to make the Garibaldi, the world’s most complicated 2-Ingredient cocktail
Warm weather, here we come with the Garibaldi
Garibaldi cocktail

The classic two-ingredient Garibaldi cocktail embodies the perfect summer cocktail: sweet, refreshing, and easy to drink. Well-made versions hit all the right notes: The bitterness and complexity of Campari married to the fruit-filled simplicity of orange juice, while a top layer of foam gives a rich texture. This versatile beverage goes nicely as an aperitivo before dinner, at brunch, or for an afternoon pick-me-up. Though there is some finesse to making a respectable Garibaldi, you won’t need much in the way of complicated liqueurs or specialty bitters.

The cocktail is named after Giuseppe Garibaldi, the 19th-century revolutionary who successfully united Italy. Aptly symbolizing Italian unification in a glass, the Garibaldi joins the north (Lombardy being the birthplace of Campari) with the south (oranges grown in Sicily). You can also draw a parallel between the color of the drink and the red-hued shirts worn by Garibaldi’s freedom fighters — some say its bright hue is the reason it’s called the Garibaldi. Curiously, Garibaldi adopted his trademark style of red shirt, poncho, and hat while living in exile in South America.

Read more
The amazing 3-ingredient cocktails every home bartender should know how to make
Wow your guests with these easy, elegant cocktails
Negroni cocktail orange

It seems there's a holy trinity in many things, from the spiritual realm to the culinary world. In the arena of cocktails, there are many, many of these lauded trios. Turns out, when you have a great base spirit or two, you don't need much else to create something that tastes divine.

The 3-ingredient cocktail is a wondrous thing, both easy to make and layered in terms of flavor. You can achieve an unexpected amount of depth when mixing with just three ingredients, provided you get your approach, ingredients, and ratios in order. These are classic drinks you can make in just minutes and make them a go-to for any situation, whether you're really into rye whiskey or prefer something more tropical.

Read more