Eggplant Parm

By khojnicki

Ingredients

• One 28 oz. can whole tomatoes
• 2 tbsp olive oil plus more for frying
• Salt
• All purpose flour for dredging
• 4 large eggs, lightly beaten
• 2 c seasoned dry breadcrumbs
• One 2 lb. eggplant cut lengthwise into 1/4" thick slices
• 6 garlic cloves, smashed and peeled
• 12 oz. fresh mozzarella, sliced 1/4" thick
• 1 c freshly grated parmesan cheese
• 1 c basil leaves

Details

Servings 8
Preparation time 45mins
Cooking time 165mins

Preparation

Step 1

Preheat the oven to 350 degrees F. In a blender or food processor, puree the tomatoes with their juices and the 2 tbsp of olive oil. Season the sauce with salt.

Put the flour, eggs and breadcrumbs in 3 large, shallow bowls. Working with 1 slice at a time, dredge the eggplant in the flour; shake off any excess. Dip the slice in the egg, then the breadcrumbs.

In a large nonstick skillet, heat 1/8" of oil until simmering. Line a rack with paper towels. Add one third of the garlic and breaded eggplant to the hot oil. Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 mins. Transfer the fried eggplant to the paper towels to drain. Using a slotted spoon, discard the fried garlic. Repeat 2 more times with the remaining garlic and eggplant.

Lightly oil a 10" springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 c of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tbsp of parmesan and tear one third basil leaves. Repeat the process until all the ingredients are used.

Wrap the entire pan in foil and set it on a large rimmed baking sheet. Bake the eggplant for about 1 hour, until heated through.

Increase the oven temperature to 400 degrees F. Remove the foil from the top of the eggplant and bake for about 10 mins longer, until lightly browned on top. Remove from the oven and let rest for at least 15 mins before unmolding. Cut into wedges and serve.