Name: Eggplant Parm
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 1 can whole tomatoes -; 2 tbsp. olive oil -; Kosher salt -; All-purpose flour -; 4 large eggs -; 2 c. seasoned dry bread crumbs -; 1 eggplant, thickly sliced -; 6 cloves garlic, sliced -; 12 oz. fresh mozzarella, thinly sliced -; 1 c. freshly grated Parmesan cheese -; 1 c. basil leaves -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Parm

1. 1 can whole tomatoes -

2. 2 tbsp. olive oil -

3. Kosher salt -

4. All-purpose flour -

5. 4 large eggs -

6. 2 c. seasoned dry bread crumbs -

7. 1 eggplant, thickly sliced -

8. 6 cloves garlic, sliced -

9. 12 oz. fresh mozzarella, thinly sliced -

10. 1 c. freshly grated Parmesan cheese -

11. 1 c. basil leaves -

How to cook deliciously - Eggplant Parm

1. Stage

Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices and olive oil. Season the sauce with salt.

2. Stage

Put the flour, eggs, and bread crumbs in 3 large, shallow bowls. Working with 1 slice at a time, dredge the eggplant in the flour, shaking off any excess. Dip the eggplant in the egg, letting any excess drip back into the bowl, then coat with bread crumbs.

3. Stage

In a large nonstick skillet, heat 1/8" of oil until shimmering. Line a rack with paper towels. Add 1/3 of the garlic and breaded eggplant to the hot oil. Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes. Transfer the fried eggplant to the paper towels to drain. Using a slotted spoon, discard the fried garlic. Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed.

4. Stage

Lightly oil a 10" springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of Parmesan. Tear 1/3 of the basil leaves over the cheese. Repeat with the remaining ingredients for a total of 4 layers, ending with a layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining Parmesan on top.

5. Stage

Wrap the entire pan in foil and set on a large rimmed baking sheet. Bake the eggplant for about 1 hour, until heated through.

6. Stage

Increase the oven temperature to 400°. Remove the foil from the top of the eggplant and bake for 10 minutes longer, until lightly browned on top. Remove from the oven and let rest for at least 15 minutes before unmolding. Cut into wedges and serve.