Baked Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
freshly ground black pepper, sea salt, olive oil
Cut eggplants lengthwise into 1/4 inch slices
Arrange one layer in the bottom of a large colander and sprinkle evenly with salt Repeat with remaining eggplant, salting, until all eggplant is in the colander
Weigh down the slices with a couple of plates and let drain for 2 hours
The purpose of this step is to have the eggplant release some of its moisture before cooking
While the eggplant is draining, prepare tomato sauce
Combine tomatoes, garlic and 1/3 cup olive oil in a food processor
Season with salt and pepper to tasted and set aside
When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture
In a wide, shallow bowl, combine flour and breadcrumbs
Mix well
Pour beaten eggs into another wide shallow bowl
Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg
Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once
Drain on paper towels
Preheat the oven to 350°F
In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce
Top with one third of the eggplant slices
Top eggplant with half of the mozzarella slices
Sprinkle with one third of the Parmesan and half of the basil leaves
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil
Add remaining eggplant, and top with the remaining tomato sauce and Parmesan
Bake until cheese has melted and the top is slightly brown, about 30 minutes
Allow to rest at room temperature for about 10 minutes before serving
Baked Eggplant Parmesan Serves 8
