Eggplant Parmesan

By PamCallan

Ingredients

• 1 eggplant (about 1 pound)
• Kosher salt
• All-purpose flour
• 3 large eggs
• 1 cup plain dry bread crumbs
• 1 teaspoon dried oregano cup plus
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 28-ounce can whole peeled tomatoes
• 2 cloves garlic
• 1 1/2 teaspoons kosher salt
• 1 large handful fresh basil leaves
• 1 ball fresh salted mozzarella (about 1/2 pound)
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

1. Trim the ends from the eggplant, but don't peel it. Slice into rounds no more than V, inch thick—the thinner, the better. Season both sides generously with salt and place in a colander set in the sink to drain for about 1 hour. Rinse salt off slices and pat them very dry.
2. Preheat the oven to 375°F. Place about a cup of flour on a plate or shallow bowl. Beat the eggs in another bowl and combine the bread crumbs and oregano in a third. Dip each eggplant slice in the flour, shake off the excess, then dip into the eggs, and press both sides into the bread crumbs to coat.
3. Heat 1/2 cup olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until crisp and deep golden brown, turning halfway through cooking, about 4 minutes total. Set aside on paper towels to drain.
4. Pour the oil out of the skillet and wipe clean with a paper towel. Pour the tomatoes and their juices in a large bowl and crush with your hands. Smash and peel the garlic. Return the skillet to medium heat and add remaining 2 tablespoons oil. Add the garlic and cook until lightly golden, about 1 minute. Carefully pour the tomatoes into the skillet and season with the 1 1/2 teaspoons salt. Simmer until the sauce just thickens, about 8 to 10 minutes. Add the basil and cook until just wilted, about 1 to 2 minutes.
5. Lay the eggplant in slightly overlapping rows in a medium casserole. Pour about 2/3 of the sauce over the eggplant. Thinly slice the mozzarella and layer over the sauce. Cover with the rest of the sauce and scatter the Parmesan on top. Bake, uncovered, until the sauce is bubbly and the cheeses melt, about 20 minutes. Let "settle" for 5 minutes before serving.