Eggplant Parmigana

By stacymd23

Ingredients

• Sauce:
• 2 medium eggplants (ab 1 lb)
• salt
• olive oil
• 8 ounces fresh mozzarella, thinly sliced
• 1/2 cup freshly grated parmigano-reggiano cheese
• 2 1/2 cups marinara sauce ( see recipe below)
• 4 large garlic cloves, lightly smashed
• 1/2 cup olive oil
• 4 lbs plum tomatoes (very ripe, peeled, seeded and chopped) OR 2 (28 oz) cans diced tomatoes (italian, drained)
• salt
• 8-10 fresh basil leaves, torn into pieces

Details

Servings 4

Preparation

Step 1

1. Trim eggplants and cut into 1/2 inch thick slices. Layer slices in colander and sprinkle each layer with salt. Let drain for 30 minutes. Rinse eggplan and pat dry.

2. Put 1/2 inch oil in deep skillet, med heat. Fry slices in batches, single layer, turning once until browned on both sides. Drain on paper towels.Preheat oven to 350F.

3. Spread a thin layer of sauce in 1 or more shallow baking dish. Make a layer of slices -overlap slightly. Top with layer of mozz , another layer of sauce and sprinkle of grated cheese. Repeat layering, ending with eggplant, sauce and grated cheese.

4. Bake 45-60 minutes or until sauce bubbling and cheese melted. Stand 10 minutes.

Sauce:
1. In large skillet, cook garlic in olive oil med heat, pressing it with back of spoon until golden (ab 4 minutes).

2. Add tomatoes and salt. Bringto simmer and cook stirring often until sauce is thick (ab 15-20 minutes). Stir in basil leaves.