Eggplant Parmesan
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
50
Spice
31
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3.25 tsps
Salt2270 g
Plum Tomatoes1.5 cups
Olive Oil (plus 3 tablespoons)2 large
Garlic Cloves (finely chopped)3 tsp
Black Pepper1 cup
All-Purpose Flour5 large
EggDirections:
1
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes
2
While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute
3
Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife
4
Coarsely chop tomatoes, then coarsely purée in batches in a blender
5
Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds
6
Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes
7
Put oven rack in middle position and preheat oven to 375°F
8
Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl
9
Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl
10
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated
11
Transfer eggplant to sheets of wax paper, arranging slices in 1 layer
12
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch
13
Transfer with tongs to paper towels to drain
14
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish
15
Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary
16
Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella
17
Continue layering with remaining eggplant, sauce, and mozzarella
18
Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano
19
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes
20
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes
21
While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute
22
Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife
23
Coarsely chop tomatoes, then coarsely purée in batches in a blender
24
Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds
25
Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes
26
Put oven rack in middle position and preheat oven to 375°F
27
Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl
28
Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl
29
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated
30
Transfer eggplant to sheets of wax paper, arranging slices in 1 layer
31
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch
32
Transfer with tongs to paper towels to drain
33
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish
34
Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary
35
Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella
36
Continue layering with remaining eggplant, sauce, and mozzarella
37
Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano
38
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes