 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
This marvelous dish is a delight to the senses. Every bite is luxurious with melting cheeses and rich sauce - with the crunchy, tender bite of the panko-crusted eggplant slices layered between. I have made this numerous times and everyone always has a fit over it. Read more . To shortcut, please feel free to use your favorite jarred marinara-style sauce...but I still like to jazz it up with extra garlic, basil, etc. This recipe is a real keeper - I love it. Enjoy. Adapted from Gourmet. Ingredients:
2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds |
3 1/4 teaspoons salt |
5 lb plum tomatoes |
1 1/2 cups plus 3 tablespoons olive oil |
2 large garlic cloves, finely chopped |
20 fresh basil leaves, torn in half |
3/4 teaspoon black pepper |
1/4 teaspoon dried hot red pepper flakes |
1 cup all-purpose flour |
5 large eggs |
3 1/2 cups panko (japanese bread crumbs) |
2 oz finely grated parmigiano-reggiano (2/3 cup) |
1 lb chilled fresh mozzarella (not unsalted), thinly sliced |
optional: 1-2 cups (to your liking) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) to use in addition to the cheeses listed above. sometimes i just like to 'up' the cheese quotient, especially on top, where it gets all puffy, chewy and a bit browned around the edges. |
but it will taste perfect without the additonal cheese.... |
Directions:
1. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
2. While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute.
3. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
4. Coarsely chop tomatoes, then coarsely purée in batches in a blender.
5. 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.
6. 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.
7. ~~~~
8. Put oven rack in middle position and preheat oven to 375°F.
9. ~~~~
10. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl.
11. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
12. 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.
13. Transfer breaded eggplant slices to a baking sheet, with sheets of parchment or wax paper between layers.
14. 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.
15. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish.
16. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary.
17. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella.
18. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and shredded cheeses (if using).
19. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
20. **Note: Tomato sauce can be made 1 day ahead and chilled, covered.
|
|