Eggplant Parmesan

Eggplant Parmesan is a beloved classic Italian dish known for its layers of crispy, breaded eggplant slices, tangy tomato sauce, and gooey melted cheese. While the traditional method involves frying the eggplant, this recipe takes a clever twist by baking the breaded eggplant in the oven, reducing both grease and prep time. The result is a lighter yet equally satisfying Eggplant Parmesan with crisp and golden-brown slices. The eggplant is first salted and drained to remove excess moisture, ensuring it stays crispy during baking. A simple breading of flour, egg, and fresh bread crumbs creates a delicious coating for the eggplant. The dish is assembled with layers of tomato sauce, eggplant, and mozzarella, with the top layer of eggplant left mostly unsauced to achieve that coveted crispness. Let’s delve into this delectable recipe to make your Eggplant Parmesan a standout crowd-pleaser.

Serves 6 to 8

INGREDIENTS:

• 2 pounds eggplant, sliced into ¼-inch-thick rounds
• Kosher salt and pepper to taste
• 8 slices hearty white sandwich bread, torn into quarters
• 2 ounces Parmesan cheese, grated (1 cup)
• 1 cup all-purpose flour
• 4 large eggs
• 6 tablespoons vegetable oil

Sauce:

• 3 (14.5-ounce) cans diced tomatoes
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• ¼ cup chopped fresh basil
• Kosher salt and pepper to taste
• 8 ounces mozzarella, shredded (2 cups)
• 1 ounce Parmesan cheese, grated (½ cup)
• 10 fresh basil leaves, roughly torn

INSTRUCTIONS:

1. Preparation of the Eggplant: Toss the eggplant with 1½ teaspoons of salt and let it drain in a colander for about 30 to 45 minutes until it releases approximately 2 tablespoons of liquid. Wipe off the excess salt from the eggplant and spread it out on a baking sheet lined with paper towels. Thoroughly pat the eggplant dry with more paper towels to remove as much liquid as possible.
2. Preheating and Breading: Preheat the oven to 425 degrees Fahrenheit with two rimmed baking sheets placed on the upper-middle and lower-middle racks. Pulse the torn bread in a food processor until you get fine crumbs (about 4 cups). Transfer the bread crumbs to a shallow dish and stir in 1 cup of grated Parmesan and ½ teaspoon of pepper. In a separate large zipper-lock bag, combine the all-purpose flour and 1 teaspoon of pepper and shake to combine. Beat the eggs in a second shallow dish. Working with 8 to 10 eggplant slices at a time, add them to the bag with flour mixture, shake to coat, and then shake off the excess flour. Dip the eggplant in the beaten eggs and coat with the bread-crumb mixture. Transfer the breaded eggplant to a wire rack set in a separate rimmed baking sheet.
3. Baking the Eggplant: Remove the preheated baking sheets from the oven and add 3 tablespoons of vegetable oil to each sheet, tilting to coat the pans evenly. Place the breaded eggplant on the baking sheets in a single layer and bake until the slices become well-browned and crisp (about 30 minutes), flipping the slices after 20 minutes and rotating the baking sheets after 10 minutes.
4. Preparation of the Sauce: Process 2 cans of diced tomatoes and their juice in the now-empty food processor until almost smooth (about 5 seconds). Heat the extra-virgin olive oil, minced garlic, and red pepper flakes in a large saucepan over medium-high heat until the garlic turns light golden and fragrant (about 3 minutes). Stir in the processed tomatoes and the remaining can of diced tomatoes with their juice, and bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce slightly thickens and reduces to 4 cups (approximately 15 minutes). Off the heat, stir in the chopped basil and season with salt and pepper to taste.
5. Layering the Dish: Spread 1 cup of the tomato sauce over the bottom of a 13 by 9-inch baking dish. Layer half of the breaded eggplant slices into the dish, overlapping them to fit. Top the eggplant with 1 cup of sauce and sprinkle 1 cup of shredded mozzarella over it. Layer the remaining eggplant into the dish and dot with 1 cup of sauce, leaving the majority of the eggplant exposed to remain crisp. Sprinkle the dish with ½ cup of grated Parmesan and the remaining 1 cup of shredded mozzarella.
6. Final Baking and Serving: Bake the Eggplant Parmesan until the sauce is bubbling and the cheese turns browned (about 13 to 15 minutes). Let the dish cool for 10 minutes, then sprinkle it with the roughly torn fresh basil and serve with the remaining sauce. Enjoy the delectable flavors and textures of this Eggplant Parmesan!