Eggplant Parmesan

By khojnicki

Ingredients

• 2 cans 28 oz. whole peeled tomatoes
• 2 tbsp EVOO
• Salt and ground pepper
• 2 large eggplants, cut crosswise into 1/4" thick slices
• 1 c all purpose flour
• 3 eggs, lightly beaten
• 1 c plain dried breadcrumbs
• Vegetable oil, for frying
• 1/2 c grated Parmesan
• 1/2 lb whole fresh mozzarella cut into large chunks

Details

Servings 6
Preparation time 45mins
Cooking time 165mins

Preparation

Step 1

In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 mins. Season tomato sauce with salt and pepper.

Meanwhile, in a colander, toss eggplant with 1 1/2 tsp salt. Let stand 30 mins. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour, then dip in eggs, and sprinkle lightly with breadcrumbs.

Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet; set aside. In a large skillet, pour enough vegetable oil to come halfway up the side. Heat oil over medium high heat until a pinch of breadcrumbs dropped in the skillet sizzles. In batches, fry eggplant until golden, 2-3 mins per side. Transfer to a rack to drain.

Spread 1 c tomato sauce in a 9" x 13" baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 c parmesan. Top with 1 1/2 c sauce, then remaining eggplant. Finish with remaining sauce, 1/4 c parmesan and mozzarella. Bake until lightly browned and bubbling, 40-45 mins.