Eggplant Parmesan

Melanzane alla Parmigiana

Ingredients

2 large eggplants, 200g breadcrumbs, 50g Parmesan, 3 eggs, flour, 1.2kg tomatoes, 2 garlic, 600g mozzarella, basil, olive oil

Detail Steps and Procedure

Prepare Eggplant: Slice 2 large eggplants (1.2kg total) lengthwise into 1/2cm thick slices. Layer slices in colander, sprinkling each layer with kosher salt. Weight with plate, drain 1-2 hours. Rinse slices, pat completely dry with paper towels. Bread in 3 stages: flour ? beaten eggs (3 eggs + 2 tbsp water) ? breadcrumbs (200g mixed with 50g grated Parmesan). Fry in batches in 1cm vegetable oil at 180°C until golden (2-3 minutes per side). Drain on wire rack. Make Tomato Sauce: Saut 2 minced garlic cloves in 3 tbsp olive oil 1 minute. Add 1.2kg crushed San Marzano tomatoes, 1/2 tsp salt, 10 torn basil leaves. Simmer 30 minutes until thickened. Assemble: Preheat oven to 190°C/375°F. Spread thin layer sauce in 23x33cm baking dish. Layer: eggplant slices (slightly overlapping) ? sauce ? 150g shredded mozzarella ? 50g grated Parmesan ? torn basil leaves. Repeat 3 more layers, ending with cheese. Bake uncovered 35-40 minutes until bubbling and browned. Rest 30 minutes before cutting.

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