Eggplant ParmesanFrom lunasea 7 years ago
- 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds shopping list
- 3 1/4 teaspoons salt shopping list
- 5 lb plum tomatoes shopping list
- 1 1/2 cups plus 3 tablespoons olive oil shopping list
- 2 large garlic cloves, finely chopped shopping list
- 20 fresh basil leaves, torn in half shopping list
- 3/4 teaspoon black pepper shopping list
- 1/4 teaspoon dried hot red pepper flakes shopping list
- 1 cup all-purpose flour shopping list
- 5 large eggs shopping list
- 3 1/2 cups panko (Japanese bread crumbs) shopping list
- 2 oz finely grated parmigiano-Reggiano (2/3 cup) shopping list
- 1 lb chilled fresh mozzarella (not unsalted), thinly sliced shopping list
- ~~~~ shopping list
- Optional: 1-2 cups (to your liking) of shredded Italian cheese (I like the ones with mixed provolone, asiago, parmesan and mozzarella) to use in addition to the cheeses listed above. Sometimes I just like to 'up' the cheese quotient, especially on top, where it gets all puffy, chewy and a bit browned around the edges. shopping list
- But it will taste perfect without the additonal cheese.... shopping list
How to make it
- Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
- While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute.
- Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
- Coarsely chop tomatoes, then coarsely purée in batches in a blender.
- Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds.
- Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl.
- Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
- Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated.
- Transfer breaded eggplant slices to a baking sheet, with sheets of parchment or wax paper between layers.
- Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
- Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish.
- Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary.
- Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella.
- Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and shredded cheeses (if using).
- Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
- **Note: Tomato sauce can be made 1 day ahead and chilled, covered.
The Cooklunasea Orlando, FL
The Rating17 people
Hi Vickie! So nice to hear you're back.Hope you had fun w/your company! This recipe looks and sounds fab-I have only had eggplant once,but I loved it.Will have to try it soon.You get my 5!
Have a good one!
Carrie :)hoosiermom68 in Merrillville loved it
hey vickie this is awesome thanks sweetieminitindel in THE HEART OF THE WINE COUNTRY loved it
Hi there! This sounds good....Wish I had that for lunch today....
jettjett2whit in Union City loved it