EGGPLANT PIE

By MaryEllen

Chef Brent Hopkins at Gravy, Raleigh, recommends using a mandolin to slice the eggplant so thinly. Our recipe tester found that she had to cut the eggplant to a size that would fit on the mandolin before being able to slice it.

Ingredients

• 1/2 tablespoon kosher salt
• 8 cups warm water
• 16 slices eggplant, sliced 1/4-inch
• 6 eggs
• 3/4 cup cool water
• 2 teaspoons black pepper
• 1 1/2 cups canola oil, or more as needed
• 1 1/2 cups flour
• 1 24-ounce jar tomato sauce, or about 3 cups
• 2 cups shredded Parmesan cheese

Preparation

Step 1

WHISK salt into 8 cups warm water in a large bowl to create a brine. Add eggplant slices and use several plates to submerge eggplant under the water. Let sit for 30 minutes.

PREHEAT oven to 350 degrees. Drain water from eggplant and lay eggplant on paper towel-lined cookie sheet. Pat with paper towels to make sure eggplant is dry.

WHISK eggs in a large bowl. Add about 3/4 cup water and stir to form an egg wash. Add pepper and whisk to fully distribute. Set aside.

PLACE 1 cup oil in a frying pan and put over medium-high heat. Set out another cookie sheet lined with paper towels or newspaper. Place flour in a bowl.

WHEN oil reaches 350 degrees, dip eggplant in flour and then in egg wash. Be sure to knock off any excess flour and egg. Fry eggplant on both sides. When eggplant is browned on both sides, move to newspaper-lined cookie sheet to absorb excess oil. Continue frying eggplant in batches, adding 2 tablespoons oil at a time as needed. Allow to cool.

POUR 1/2 cup tomato sauce on the bottom of a 9-by-13-inch baking dish. Layer bottom of dish with eggplant, top with more tomato sauce and sprinkle with cheese. Repeat layers, ending with tomato sauce sprinkled with cheese. Cover baking dish in foil and bake for 45 minutes.

Yield: 8-10 servings.