Italian Eggplant Parmigiana
Description
This eggplant parmigiana, made with an authentic Italian recipe, layers slices of golden fried eggplant with homemade tomato-basil sauce and cheese.
Ingredients
•
3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
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2 tablespoons coarse salt, or as needed
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5 cups vegetable oil for frying
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2 tablespoons flour for dredging
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2 tablespoons extra-virgin olive oil
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1/2 onion, finely chopped
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3 cloves garlic, halved
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3 (15 ounce) cans tomato puree
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8 leaves fresh basil leaves, halved
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salt to taste
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1 1/2 (16 ounce) packages fresh mozzarella cheese, sliced
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2 1/2 cups freshly grated Parmesan cheese
Directions
1
Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
2
Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
3
Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
4
Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
5
Preheat oven to 350 degrees F (175 degrees C).
6
Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
7
Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.