Coconut Chai Flan

Eggplant parm is an absolute classic, but I wanted to take it up a level. The breadcrumbs give the eggplant that perfect crispy texture, and the béchamel cheese sauce makes every bite extra creamy, rich, and flavorful. This is one of those dishes that feels like a warm hug in meal form. Comforting, cheesy, saucy, and packed with the perfect flavors.

Ingredients

Eggplant

• 2–3 large eggplants, peeled and sliced ¼–⅓ inch thick
• Kosher salt
• Oil, for frying

Marinara

• 2 cans San Marzano tomatoes, crushed
• 6 tbsp olive oil
• 1 large shallot, diced
• 6 garlic cloves, minced
• 10 basil leaves
• 1 tsp red pepper flakes
• ½ tsp black pepper
• 1½ tsp oregano
• 2 tsp kosher salt, plus more to taste

Breading Station

• 2–3 cups Italian seasoned breadcrumbs
• 2 cups flour
• 1½ tsp kosher salt
• ½ tsp black pepper
• 4 eggs
• 2 tbsp cold water
• ½ tsp kosher salt
• ¼ tsp black pepper
  

Parmesan Béchamel

• 50g butter
• 50g flour
• 2–3 tbsp extra butter, if needed
• 2½ cups milk
• Pinch of freshly grated nutmeg
• 1 cup freshly grated parmesan
• Salt and pepper, to taste

For Layering

• 1/3 lb Parmesan freshly grated 
• 1lb Mozzarella shredded
• salt + pepper 
• Basil for garnish 

Method

Peel and slice eggplant into ¼–⅓ inch pieces. Salt both sides and let rest between paper towels and add a weight on top. Let it sit for 1 hour to pull out moisture. Wash off salt and pat very dry.

For the marinara, heat olive oil in a pot. Add shallot and cook until softened about 2 minutes. Add garlic and basil and cook until fragrant about 1 minute. Add tomatoes, red pepper flakes, salt, black pepper, and oregano. Simmer on low for about 40 minutes until thickened. Add more salt if needed. 

Set up your breading station. In the first bowl, mix flour with salt and pepper. In the second bowl, whisk eggs with cold water, salt, and pepper. And in the third bowl, add breadcrumbs. 

Coat eggplant in flour, then egg, then breadcrumbs.

Heat enough oil to 350°F for deep frying. Fry eggplant in batches until golden on both sides. Transfer to a wire rack and lightly salt immediately.

For the béchamel, melt 50g butter in a saucepan. Whisk in flour and cook for 1–2 minutes. If the flour and butter clump or look too dry, add extra butter 1 tbsp at a time, up to 2–3 tbsp, until smooth. Slowly whisk in milk and cook until thickened. Add nutmeg, turn heat low/off, then mix in parmesan. Season with salt and pepper.

For the layering, in a 9x9 baking dish, add a thin layer of marinara and béchamel to the bottom of a baking dish. Add a layer of fried eggplant, then top with marinara, béchamel, mozzarella, parmesan, and a light pinch of salt and pepper.  Repeat until the final layer which is eggplant, béchamel, mozzarella, parmesan, and another light pinch of salt and pepper.

Preheat oven to 375°F and bake uncovered for about 25–30 minutes, then broil for an additional 2–3 minutes, or until golden brown on top. Let it rest for 35–40 minutes before slicing. Garnish with some basil and enjoy.