July Harvest: Classic Eggplant Parmesan

Classic Eggplant Parmesan

You may be thinking, “My kids would never eat that!” You may have finicky eaters, but we think they’ll love this dish! What makes this dish so special is the homemade tomato sauce and the eggplant is cut about a 1/3 to ½ inch thick. Too many recipes recommend to cut the eggplant thin (about ¼ inch.) Enjoy!

Ingredients:

2 1/2 lb. medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds

2 oz. finely grated Parmigiano-Reggiano (2/3 cup)

1 lb. chilled fresh mozzarella (not unsalted), thinly sliced

3 1/4 t. Kosher salt 3 – 24 oz. cans of tomatoes

1 1/2 c. plus 3 T. olive oil 3 large garlic cloves, finely chopped

20 fresh basil leaves, torn in half 3/4 t. black pepper

1/2 t. dried hot red pepper flakes 1 c. all-purpose flour

5 large eggs 3 1/2 cups panko * (Japanese bread crumbs)

Preparation:

Sprinkle eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

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. 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.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

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. Transfer eggplant to sheets of parchment paper, arranging slices in 1 layer.

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. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 1 1/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.