Eggplant Parmigiana
Salted and fried eggplant layered with a simple basil tomato sauce, mozzarella and Parmesan, then baked until the top browns and the edges bubble. Salting first keeps the slices from turning greasy.
- 1
Layer the eggplant rounds in a colander, salting each layer with the tablespoon of salt. Set the colander over a bowl and leave for 45 minutes, then blot every slice dry with paper towels.
- 2
Meanwhile, warm the olive oil and garlic in a saucepan over medium-low heat for 2 minutes. Add the crushed tomatoes and the teaspoon of salt and simmer for 25 minutes, until thick. Stir in half the basil off the heat.
- 3
Set out the flour in one shallow dish and the beaten eggs in another. Dredge each eggplant slice in flour, shake off the excess, then coat in egg.
- 4
Heat the vegetable oil to 350°F in a wide skillet, about 1/4 inch deep. Fry the slices in batches for 2 minutes per side, until golden, and drain on a rack. Add oil between batches only when the pan is off the heat.
- 5
Heat the oven to 375°F. Spread a thin layer of sauce in a 9-by-13-inch baking dish.
- 6
Build three layers: eggplant, sauce, mozzarella, Parmesan and the remaining basil, finishing with sauce and a heavy dusting of Parmesan.
- 7
Bake for 35 to 40 minutes, until the top is browned and the sauce bubbles at the corners.
- 8
Rest the dish for 10 minutes before cutting so the layers hold their shape.
Ingredients
- 3 pounds eggplant, sliced into 1/3-inch rounds
- 1 tablespoon kosher salt, for drawing out moisture
- 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 2 (28 ounce) cans whole peeled tomatoes, crushed by hand
- 1 teaspoon kosher salt, for the sauce
- 1 cup basil leaves, torn
- 3/4 cup all-purpose flour
- 3 eggs, beaten
- 1 1/2 cups vegetable oil, for frying
- 1 pound low-moisture mozzarella, coarsely grated
- 1 cup grated Parmesan made with vegetarian rennet
Instructions
- 1
Layer the eggplant rounds in a colander, salting each layer with the tablespoon of salt. Set the colander over a bowl and leave for 45 minutes, then blot every slice dry with paper towels.
- 2
Meanwhile, warm the olive oil and garlic in a saucepan over medium-low heat for 2 minutes. Add the crushed tomatoes and the teaspoon of salt and simmer for 25 minutes, until thick. Stir in half the basil off the heat.
- 3
Set out the flour in one shallow dish and the beaten eggs in another. Dredge each eggplant slice in flour, shake off the excess, then coat in egg.
- 4
Heat the vegetable oil to 350°F in a wide skillet, about 1/4 inch deep. Fry the slices in batches for 2 minutes per side, until golden, and drain on a rack. Add oil between batches only when the pan is off the heat.
- 5
Heat the oven to 375°F. Spread a thin layer of sauce in a 9-by-13-inch baking dish.
- 6
Build three layers: eggplant, sauce, mozzarella, Parmesan and the remaining basil, finishing with sauce and a heavy dusting of Parmesan.
- 7
Bake for 35 to 40 minutes, until the top is browned and the sauce bubbles at the corners.
- 8
Rest the dish for 10 minutes before cutting so the layers hold their shape.