Eggplant Parmesan
Description
Eggplant Parmesan is a wonderful Italian food that vegetarians and meat eaters can both enjoy. It is very much like lasagna, but instead of the layers of the pasta, you substitute them with eggplant slices. It is cheesy and full of wonderful tomatoes with
Ingredients
2 1/4 lb. (about 2 large) eggplants
1 t. Kosher salt
1 T. olive oil
1 clove minced garlic
1- 28-oz. can San Marzano whole peeled tomatoes, diced, reserve the juices
1/2 c. finely chopped fresh basil
Kosher salt
freshly ground black pepper
1 1/2 c. breadcrumbs or Panko crumbs
1 1/4 c. grated Parmesan cheese, divided
3/4 c. flour
4 eggs, beaten or more if needed
1/4 c. olive oil (plus more to oil the sheet pans)
1 1/2 lb. fresh mozzarella, sliced into 1/4-inch slices
Directions
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Slice eggplants into 1/4 inch to 1/2 inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
Heat 1 T. olive oil in a 4 qt. saucepan over medium heat. Add minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
Combine 1 1/2 cups breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up the station so that flour iis in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
Preheat oven to 425 degrees.
Spread a tablespoon olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time, dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.
Place breaded prepared eggplant slices in the oven. Cook 18- 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
Lower oven temperature to 350 degrees.
Spread 1/2 cup tomato sauce over the bottom of a 9x13 inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parmesan.
Add remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.
Bake uncovered at 350 degrees for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.