Eggplant Parmesan
by Elise Bauer, Simply Recipes

(Italian, eggplant )


A classic Italian baked Eggplant Parmesan casserole with breaded eggplant slices layered with Mozzarella, Parmesan, basil, and tomato sauce.
Eggplant Parmesan
Eggplant Parmesan

Yield: 8 servings

Ingredients

2¼ lbs (2 large) eggplants
1 tsp Kosher salt

1 Tbsp olive oil
1 clove minced garlic
1 28-oz can peeled tomatoes, diced (reserve juices)
½ C chopped fresh basil
Kosher salt & Freshly ground black pepper

1½ C breadcrumbs
1¼ C grated Parmesan, divided
¾ C flour
4 eggs, beaten
¼ C olive oil
1½ lbs fresh mozzarella, sliced into ¼-inch slices

Instructions
  1. Slice & salt eggplant; let drain. Place on rack in sheet pan to catch the moisture that will drain. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.
  2. Sauté garlic, add tomatoes, simmer, add salt, pepper & basil: Heat 1 Tbsp olive oil in 4-quart saucepan on medium heat. Add minced garlic and gently cook for 1 min until fragrant.

    Add tomatoes and juices. Increase heat to simmer, lower heat to maintain very low simmer for 15 min uncovered. Add salt & pepper. Add the minced basil and remove from heat.
  3. Preheat oven to 425°F.
  4. Make breadcrumb Parmesan mixture. Combine breadcrumbs with ¼ C grated Parmesan and place in shallow bowl for dredging.
  5. Set up bowls for dredging with flour, egg, breadcrumbs. Set up a station so that you have flour, eggs, and breadcrumb mixture in separate bowls in that order.
  6. Dredge eggplant rounds in flour, egg, breadcrumbs. Top with olive oil.Prepare two baking sheet pans with cooking spray. Pat dry the eggplant slices with paper towels

    Working one at a time, dredge the eggplant slices in the flour, then the egg, then breadcrumb mixture. Place on oiled sheep pan. Drizzle a little over the top of each breaded eggplant slice.
  7. Bake eggplant rounds: Bake 18 to 20 minutes @ 425°F, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch. Reduce oven temperature to 350°F.
  8. Layer sauce, eggplant and cheeses in casserole dish: Spread ½ C of the tomato sauce over the bottom of a 9X13-inch casserold dish. Place a third of the eggplant in a single layer covering the sauce on the bottom of the dish. Layer half of the mozzarella on top of the eggplant. Sprinkle ⅓ C of Parmesan.

    Place another third of the eggplant over the cheese, add a layer of sauce, and layer the remainder of the mozzarella slices over the sauce. Sprinkle with ⅓ C of Parmesan.

    Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and remaining Parmesan.
  9. Bake: Bake uncovered at 350°F for 35 min. Remove from oven and let sit for 10 min before cutting to serve.