Ingredients
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3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
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1 onion, finely chopped
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3 garlic cloves, very finely chopped
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2 28 ounces cans whole, peeled Italian tomatoes, drained
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Kosher salt and freshly ground pepper
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8 small eggplants, cut lengthwise 1/2-inch thick ( 1/2 pound each)
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3 tablespoons coarsely chopped basil
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1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
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1 cup freshly grated Parmigiano-Reggiano cheese
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3 tablespoons dry bread crumbs
Directions
1. In a large skillet, heat the 3 tablespoons of olive oil.
Add the onion and garlic and cook over moderate heat until tender,
about 5 minutes. Using your hands, crush the whole tomatoes into the
skillet. Bring to a simmer and cook over moderately low heat, stirring
occasionally, until the sauce is very thick, about 25 minutes. Transfer
the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
2. Meanwhile, in a very large skillet, heat 1/4-inch of olive oil.
Season the eggplant slices with salt and pepper. Working in several
batches, cook the eggplant over moderately high heat, turning once,
until golden on both sides, about 8 minutes per batch; add more olive
oil to the skillet between batches. Drain the eggplant slices on paper
towels.
3. Preheat the oven to 400 degrees. Spread 1
cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish.
Arrange one-third of the fried eggplant slices in the baking dish and
sprinkle all over with 1 tablespoon of the chopped basil. Top with
one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated
Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread
crumbs all over the top of the eggplant Parmesan. Bake in the upper
third of the oven for about 45 minutes, until the top of the eggplant
Parmesan is golden and the tomato sauce is bubbling. Let stand for 15
minutes before serving.
1. The assembled eggplant Parmesan can be
covered with plastic wrap and refrigerated for up to 1 day. Bring the
eggplant Parmesan to room temperature before baking.
SERVINGS8
PREP TIME1 hr 30 mins
TOTAL TIME
3 hrs
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