Eggplant Parmesan
(Source: America's Test Kitchen)
Eggplant
2 pounds globe
eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon
kosher salt
8 slices high-quality white bread (about 8
ounces), torn into quarters
1 cup grated
Parmesan cheese (about 2 ounces)
Salt and ground
black pepper
1 cup
unbleached all-purpose flour
4 large eggs
6 tablespoons
vegetable oil
Tomato
Sauce
3 (14.5-ounce)
cans diced tomatoes
2 tablespoons
extra-virgin olive oil
4 medium cloves
garlic, minced or pressed through garlic press (about 1 generous tablespoon)
1/4 teaspoon
red pepper flakes
1/2 cup fresh
basil leaves chopped
Salt and ground
black pepper
8 ounces whole
milk mozzarella or part-skim mozzarella, shredded (2 cups)
1/2 cup grated
Parmesan cheese (about 1 ounce)
10 fresh basil
leaves torn, for garnish
FOR THE EGGPLANT:
Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl
until combined; transfer salted eggplant to large colander set over bowl.
Repeat with remaining eggplant and kosher salt, placing second batch in
colander on top of first. Let stand until eggplant releases about 2 tablespoons
liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels;
cover with another triple layer paper towels. Firmly press each slice to remove
as much liquid as possible, then wipe off excess salt.
While eggplant is draining, adjust oven racks to upper-
and lower-middle positions, place rimmed baking sheet on each rack, and heat
oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about
fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie
plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper;
set aside. Wipe out bowl (do not wash) and set aside.
Combine flour and 1 teaspoon pepper in large zipper-lock
bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant
slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant
slices, shaking off excess flour, dip in eggs, let excess egg run off, then
coat evenly with bread crumb mixture; set breaded slices on wire rack set over
baking sheet. Repeat with remaining eggplant.
Remove preheated baking sheets from oven; add 3
tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of
breaded eggplant on each sheet in single layer; bake until eggplant is well
browned and crisp, about 30 minutes, switching and rotating baking sheets after
10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do
not turn off oven.
FOR THE SAUCE:
While eggplant bakes, process 2 cans diced tomatoes in food processor until
almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes
in large heavy-bottomed saucepan over medium-high heat, stirring occasionally,
until fragrant and garlic is light golden, about 3 minutes; stir in processed
and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to
medium-low and simmer, stirring occasionally, until slightly thickened and
reduced, about 15 minutes (you should have about 4 cups). Stir in basil and
season to taste with salt and pepper.
TO ASSEMBLE:
Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half
of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant;
sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1
cup sauce, leaving majority of eggplant exposed so it will remain crisp;
sprinkle with 1/2 cup Parmesan and remaining mozzarella. Bake until bubbling
and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over
top, and serve, passing remaining tomato sauce separately.
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