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Eggplant Parmesan with Crisp Bread Crumb Topping

By

Delicious

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Ingredients

  • 3 T olive oil + 2 C for frying
  • 1 finely chopped onion
  • 3 finely chopped garlic cloves
  • 2 28 oz. cans crushed tomatoes
  • Kosher & pepper
  • 8 small eggplants (1/2 lb. each) cut lengthwise 1/2" thick
  • 3 T coarsely chopped basil
  • 1 C grated Parmesan
  • 3 T bread crumbs

Details

Servings 8
Preparation time 90mins
Cooking time 135mins

Preparation

Step 1

In large skillet, heat 3 T olive oil. Add onion & garlic & cook over mod. heat til tender, @ 5 min. Add tomatoes; simmer & cook over mod. low heat, stirring occasionally, til sauce is very thick, @ 25 min. Season with salt & pepper
Meanwhile in very large skillet, heat 1/4" olive oil. Season eggplant slices with salt & pepper. Working several batches, cook eggplant over mod. hi heat, turning once, til golden on both sides, @ 8 min per batch; add more olive oil to skillet between btches. Drain slices on paper towels.
Preheat oven to 400. spread 1 C sauce in 9x13 baking dish. Arrange 1/3 eggplant slices in baking dish & sprinkle all over with 1 T basil & 1/3 C Parmesan. Repeat layering twice. Sprinkle bread crumbs all over top of eggplant Parmesan. Bake @ 45 min. til top is golden & tomato sauce is bubbling. Let stand 15 min before serving.
Serve with green sald & crusty Italian bread.

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