Eggplant Parmesan Recipe
By: Beansylovescake
Published: Thursday, December 10, 2009 - 4:03pm

Ingredients




2 pounds (about 2 large) eggplants
Kosher salt

1 ounce can whole peeled tomatoes, no-salt added
1 clove garlic, peeled and minced
Olive oil

Freshly ground black pepper

1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 ounce pkg shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup packed  fresh basil leaves

Preparation

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking. 2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/4 cup olive oil in a food processor. Season with salt and pepper to taste and set aside. 3 Preheat the oven to 350°F. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Dredge the eggplant slices first in the flour mixture, then in the beaten egg. Place on a greased baking sheet and bake 20 minutes, until golden and eggplant is soft. 4 In the bottom of a 9X13 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves. 5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan. 6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

About


Adapted from Simply Recipes, this is a great comforting meal.

Comments:
Anonymous

what is the purpose of salting the eggplant?  I did not relize this until my son told me.