Eggplant Parmesan

By MooK

Use kosher salt when salting the eggplant. The coarse grains don’t dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away.

The bread is used to make fresh bread crumbs for coating the eggplant. Choose a sandwich bread with a hearty, sturdy crumb; avoid loaves that have a soft, squishy texture.

For this recipe, be sure to use low-moisture mozzarella cheese, not fresh mozzarella that is usually sold packed in water. Dragone brand whole-milk mozzarella cheese took top honors in our tasting

Ingredients

• 2 Pounds globe eggplants (2 medium)
• 1 Tablespoon kosher salt *
• 8 Slices high-quality white bread (about 8 ounces) * *
• 3 Ounces Parmesan cheese
• 1 Cup all-purpose flour
• 4 Large eggs
• 6 Tablespoons vegetable oil
• 3 (14.5-ounce) cans diced tomatoes
• 2 Tablespoons extra-virgin olive oil
• 4 garlic cloves
• 1/4 Teaspoon red pepper flakes
• 1/2 Cup chopped fresh basil leaves, plus 10 extra leaves for garnish
• table salt
• ground black pepper
• 8 Ounces whole-milk or part-skim mozzarella cheese

Preparation

Step 1

Prepare and Salt Eggplant

Cut 2 pounds eggplant crosswise into 1/4-inch-thick rounds. Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined. Transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and another 1 1/2 teaspoons kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer of paper towels and cover with another triple layer of paper towels. Firmly press each slice to remove as much liquid as possible. Wipe off excess salt.

Heat Oven

While eggplant is draining, adjust oven racks to upper-middle and lower-middle positions. Place rimmed baking sheet on each rack. Heat oven to 425 degrees.

Prepare Ingredients

Grate 3 ounces Parmesan cheese to yield 1 1/2 cups. Peel and mince 4 garlic cloves. You should have about 1 generous tablespoon. Shred 8 ounces whole-milk or part-skim mozzarella cheese. You should have 2 cups. Chop enough basil to yield 1/2 cup.

Make Bread Crumbs

Tear 8 slices good-quality white sandwich bread into quarters and add to food processor. Pulse bread to fine, even crumbs, about fifteen 1-second pulses. You should have about 4 cups. Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Wipe out food processor bowl (do not wash) and replace blade.

Make Sauce

Process 2 (14.5-ounce) cans diced tomatoes in food processor until almost smooth, about 5 seconds. Cook 2 tablespoons extra-virgin olive oil, garlic, and 1/4 teaspoon red pepper flakes in large saucepan over medium-high heat until garlic is light golden, about 2 minutes. Stir in processed tomatoes and additional 14.5-ounce can diced tomatoes. Bring sauce to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. You should have about 4 cups sauce. Stir in chopped basil. Season to taste with salt and pepper.

Bread Eggplant

After wiping salt off eggplant, combine 1 cup flour and 1 teaspoon pepper in large zipper-lock bag and shake to combine. Beat 4 large eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour. Seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour. Dip eggplant slices in eggs and let excess egg run off. Coat slices evenly with bread crumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

Cook Eggplant

Remove preheated baking sheets from oven. Add 3 tablespoons vegetable oil to each baking sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer. Bake 10 minutes. Rotate baking sheets from top to bottom and front to back. Continue to bake for 10 minutes longer. Using wide spatula, flip eggplant slices. Continue to bake until eggplant is well browned and crisp, about 10 minutes longer. Remove eggplant from oven. Do not turn off oven.

Assemble and Bake

Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit. Distribute 1 cup sauce over eggplant. Sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority off eggplant exposed so it will remain crisp. Sprinkle with 1/2 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes.

Finish and Serve

Tear 10 basil leaves into small pieces. Scatter basil over top of casserole. Serve, passing remaining tomato sauce separately.