Ingredients: |
Ingredients: 3 medium eggplants, cut crosswise into 1/3" thick rounds
3 1/4" tsp. salt
2 large cans peeled tomatoes
1 1/2 cups olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 tsp. black pepper
1/4 tsp. dried hot red pepper flakes
1 cup flour
5 large eggs
3 1/2 cups panko (Japanese bread crumbs)
2 oz. finely grated Parmigiano-Reggiano (2/3 cup)
1 lb. mozzarella
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Directions: |
Directions:Toss eggplant with 2 tsp. salt in a colander set over a bowl, then let drain 30 minutes.
Coarsely chop tomatoes.
Heat 3 tbsp. oil in large pot, add garlic and saute about 30 seconds. Add tomato puree, basil, 1 tsp. salt, 1/2 tsp. pepper, and red pepper flakes and simmer, uncovered for 25-30 minutes.
Put oven rack in middle position and preheat oven to 375 degrees.
Stir together flour, remaining 1/4 tsp. salt, and remaining 1/4 tsp. 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 eggplant to sheets of wax paper, arranging slices in 1 layer.
Heat remaining 1 1/2 cups oil in a deep 12" 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 qt. (13 x 11 x2") 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 and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35-40 minutes. |
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