Parmigiana di Melanzane (Eggplant Parmesan)

Prep Time: 2 hrs 15 mins Cook Time: 1 hr 10 mins

Total Time: 3 hr 25 mins

Serves: 8

This traditional Italian dish is a delicious vegetarian alternative to lasagna. Eggplant slices are breaded, then layered with basil, tomato sauce, Parmesan cheese, topped with mozzarella cheese and baked in the oven.

INGREDIENTS:

• 1 large globe eggplants

• 1/4 cup + 1 Tbsp extra virgin olive oil

• 1 tsp kosher sea salt

• 1 tsp garlic, minced

• 1 can (28oz) San Marzano tomatoes, peeled and chopped (reserve liquid)

• 1/2 cup fresh basil, finely chopped (or 2 Tbsp dried basil)

• 1 1/2 cups seasoned breadcrumbs

• 1 1/4 cup Parmesan cheese, grated

• 3 cups mozzarella cheese, shredded

• 3/4 cup all-purpose flour

• 4 large eggs beaten

• black pepper, freshly ground, to taste

• Kosher sea salt, to taste

• Fresh parsley, finely chopped to garnish

DIRECTIONS:

1. Slice the eggplant in to 1/4-inch slices. Line a baking sheet with paper towels. Sprinkle salt on both sides of the sliced eggplant, then lay the salted slices on paper towels for about 2 hours to draw out some of the liquid from the eggplant.

2. Meanwhile, start making the sauce by heating 1 Tbsp olive oil in a saucepan over medium heat. Add the minced garlic, and cook until fragrant (about 30 secs). Roughly chop the tomatoes and add to the saucepan with the juice. Increase the heat and bring the mixture to a simmer. Reduce the heat and continue cooking (15 mins) without a cover. Season with salt and pepper. Add the basil and remove from heat.

3. In a shallow bowl, combine seasoned breadcrumbs with 1/4 cup Parmesan cheese. Put the flour in a separate shallow bowl and then the beaten eggs in a third bowl.

4. Preheat oven to 350° F

5. Get two baking sheets and spread a Tbsp of olive oil over the bottom of each. Dredge the eggplant slices into the flour, then the beaten eggs, then the breadcrumb-Parmesan mixture. Arrange the dredged eggplant slices on the oiled sheet pan and drizzle a little more olive oil over the top of each.

6. Bake the breadcrumb encrusted eggplant slices (10 mins), then flip the slices over to brown the opposite sides (10 mins). Remove from oven (after 20 mins) and allow the eggplant slices to cool.

7. Now to assemble the casserole: Spread about 1/2 cup of tomato sauce over the bottom of the casserole dish. Place a single-layer of eggplant slices, covering the sauce. Layer 1 cup of the shredded mozzarella cheese and sprinkle with 1/3 cup grated Parmesan cheese.

8. Place another layer of eggplant slices over the cheese, followed by 1 more cup of tomato sauce, then another cup of mozzarella cheese, followed by 1/3 cup grated Parmesan cheese. Add the remaining eggplant slices, tomato sauce, and top with cheese.

9. Bake uncovered for 35 minutes.

10. Remove from oven and sit (10 mins) and sprinkle with chopped parsley before serving.

Things you'll need for this recipe: