Eggplant Parmesan

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Serves 6
2 cans (28oz) whole peeled tomatoes
2 tbsp extra virgin olive oil
coarse salt and ground pepper
2 large globe eggplants (about 2lb total), cut crosswise into 1/4-inch-thick slices
1 cup all-purpose flour
3 eggs lightly beaten
1 cup plain dried breadcrumbs
vegetable oil, for frying
1/2 cup grated Parmesan
1/2 lb whole fresh mozzarella, cut into large chunks
1. In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.
2. Meanwhile, in a colander, toss eggplant with 1 1/2 tsp salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.
3. Preheat oven to 375 degrees. Place a wire rack on a rimmed baking sheet; set aside. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2-3 minutes per side; transfer to rack to drain.

Holly Seiferth

Member since Dec 2007

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