Ingredients: |
Ingredients: 2 1/4 lbs. (about 2 large) eggplants
Kosher salt; divided
1 tbsp. olive oil
1 clove minced garlic (about 1 tsp.)
1 28 ounce can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
1/2 cup finely chopped fresh basil
Freshly ground black pepper
1 1/2 cups breadcrumbs
1 1/4 cups grated Parmesan cheese; divided
3/4 cup flour
4 eggs; beaten (more if needed)
1/4 cup olive oil (plus more to oil the sheet pans)
1 1/2 pounds fresh mozzarella, sliced into 1/4 inch slices
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Directions: |
Directions:Slice the eggplants into 1/4 - 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 tbsp. olive oil in a 4-quart saucepan on medium heat.
Add the 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 of breadcrumbs with 1/4 cup grated Parmesan cheese in a shallow bowl or rimmed dish.
Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl and the breadcrumb cheese mixture in another, in that order.
Preheat the oven to 425 degrees.
Spread a tablespoon of olive oil over the bottom of two rimmed baking sheet pans.
Pat the eggplant slices with a paper towel until dry.
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 for 18 to 20 minutes at 425 degrees, turning the slices over at the halfway point, until the are nicely browned.
Remove from over and let cool to touch.
Spread 1/2 cup of the 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 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 the remaining eggplant slices 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 the oven and let sit for 10 minutes before serving. |
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