Eggplant Parm

Eggplant Parm
Eggplant Parm

PREP TIME

45

minutes

TOTAL TIME

47

minutes

SERVINGS

8

servings

PREP TIME

45

minutes

TOTAL TIME

47

minutes

SERVINGS

8

servings

Ingredients

  • One

    28 oz can whole tomatoes

  • 2

    T EVOO, plus more for frying

  • Salt

  • All purpose flour for dredging

  • 4

    lg. eggs, lightly beaten

  • 2

    cups seasoned breadcrumbs

  • 2

    lb eggplant, cut lengthwise into 1/4 inch slices

  • 6

    garlic cloves, smashed and peeled

  • 12

    oz fresh mozzarella, sliced 1/4 inch thick

  • 1

    c freshly grated parmesan cheese

  • 1

    c basil leaves

Directions

Preheat oven to 350 In a blender or food processor, puree tomatoes with their juices and the 2 T EVOO. Season with salt. Put the eggs, flour and breadcrumbs in 3 shallow bowls. Working with 1 slice eggplant at a time, dredge in flour, shake off excess, dip in eggs, coat with breadcrumbs. In a large nonstick skillet, heat 1/8 in of EVOO until shimmering. Line a rack with papertowels. Add 1/3 of the garlic and breaded eggplant to the hot oil, cook until golden brown and tender. Transfer to paper towels to drain. Discard fried garlic. Repeat 2 more times. Lightly oil a 10 inch springform pan. Line bottom with layer of eggplant. Spread with 1/2 c sauce. Top with mozzarellaand sprinkle with 3 T parmesan cheese. Tear 1/3 of the basil leaves over cheese. Repeat for 4 layers ending with eggplant and sauce. Sprinkle remaining parmesan on top. Wrap entire pan with foil and set on baking sheet. Bake for 1 hour. Increase oven temp tp 400. Remove foil from top and bake for 10 minutes. Remove from oven and let rest for 5 minutes before unmolding. Cut into wedges and serve.

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