Eggplant Parmigiana
Directions
- 1Cut the top and bottom off of each eggplant and slice each eggplant into half-inch pieces.
- 2Layer and salt each eggplant slice to release water. Let it rest for 30 minutes to an hour.
- 3In the meantime, chop some onion and garlic.
- 4Add olive oil to a pot over medium heat, then toss in the chopped onions and sweat them until translucent.
- 5Add garlic to the pot, followed by 56 oz of whole peeled tomatoes. Mix and season with oregano, salt, pepper, red pepper flakes, and sugar. Let simmer for 30 minutes to an hour.
- 6Dry each eggplant slice with paper towels.
- 7In a baking pan, mix flour with salt and pepper. In a separate container, mix eggs with more salt and pepper.
- 8Dredge eggplant slices in the flour mixture, then dip in the egg mixture, and finally dredge in pre-seasoned Italian breadcrumbs. Set aside on a tray.
- 9After about 30 minutes to an hour, turn off the heat. Stir in fresh basil and purée if desired. The sauce should be thick.
- 10In a skillet over medium-high heat, fry each eggplant slice for about 30 seconds to a minute on each side, until golden.
- 11Layer the eggplant in a baking dish like a lasagna: tomato sauce, eggplant, tomato sauce, cheese, eggplant, cheese. Repeat layers as needed.
- 12Toss the dish into a 400°F oven and bake for 30 minutes. Let it rest for 10 minutes.
Ingredients
- 2 eggplants
- 1 pinch salt
- 1 bowl water
- 1 onion
- 10 cloves garlic
- 1 amount olive oil
- 56 oz whole peeled tomatoes
- 1 pinch oregano
- 1 pinch salt
- 1 pinch pepper
- 1 pinch red pepper flakes
- 1 pinch sugar
- 1 handful fresh basil
- 1.5 cup flour
- 1 pinch salt
- 1 pinch pepper
- 4 eggs
- 2 cups bread crumbs
- 1 ball fresh mozzarella
- 0.5 cup shredded mozzarella
- 1 cup grated parmesan cheese
Equipment
knifebaking sheet or bowlpotskilletbaking dish