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

Steps

1. 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.
2. 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.
3. 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.