| This recipe is liked by 2 person(s). |
Eggplant Parmesan
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Cook's Illustrated All-Time Best Recipes magazine 2009
| Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30-45 minutes during which the salted eggplant sits to prepare the breading, cheeses and sauce. | |
| Eggplant: | |
| 2 lb. | globe eggplant (2 medium eggplants), cut crosswise into 1/4" rounds |
| 1 Tb. | kosher salt |
| 8 slices | high-quality white sandwich bread, torn into quarters |
| 2 oz. | Parmesan cheese, grated (about 1 c.) |
| table salt and ground black pepper | |
| 1 c. | flour |
| 4 large | eggs |
| 6 Tb. | vegetable oil |
| Tomato Sauce: | |
| 3 (14.5 oz.) cans | diced tomatoes |
| 3 Tb. | extra-virgin olive oil |
| 4 medium | garlic cloves, minced |
| 1/4 tsp. | red pepper flakes |
| 1/2 c. | coarsely chopped fresh basil leaves |
| table salt and ground black pepper | |
| 8 oz. | whole-milk or part-skim mozzarella, shredded (2 c.) |
| 1 oz. | Parmesan cheese, grated (about 1/2 c.) |
| 10 | fresh basil leaves, torn, for garnish |
1. For the Eggplant: Toss half of eggplant slices and 1 1/2 tsp. kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 Tb. liquid, 30-45 minutes. Arrange eggplant slices on triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper-and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about 15 1-second pulses (you should have about 4 c.). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 tsp. salt, and 1/2 tsp. pepper; set aside. Wipe out bowl (do not wash) and set aside.
3. Combine flour and 1 tsp. pepper in large ziploc; shake to combine. Beat eggs in second pie plate. Place 8-10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 Tb. oil to each sheet, tilting to coat evenly with oil. Place half of breaded on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
5. For the Sauce: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed tomatoes and remaining can of diced tomatoes. Bring sauce to boil; then reduce heat to medium-low and simmer, stirring ocasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.
6. TO ASSEMBLE: Spread 1 c. tomato sauce in bottom of 13x9" baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/2 c. Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13-15 minutes. Cool 10 minutes, scatter basil over top, and serve, passing remaining sauce separately.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe