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Eggplant Parmigiana




Source of Recipe


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List of Ingredients







Tomato sauce:

--2 cans (28 ounces each) Italian peeled and diced tomatoes or 4 pounds ripe tomatoes, peeled, cored and cut horizontally in half
--1/4 to 1/2 teaspoon salt
--1 tablespoon extra virgin olive oil
--1 medium onion, peeled and finely chopped
--2 medium cloves garlic, peeled and minced
--1/2 cup gently packed fresh basil leaves
--Freshly ground black pepper to taste

Eggplant:

--2 pounds globe eggplant
--1 teaspoon salt
--4 tablespoons plus 1 teaspoon extra virgin olive oil, divided
--1 1/2 cups (about 3 ounces) grated Parmigiano-Reggiano

1. To prepare the tomato sauce: If using fresh tomatoes, sprinkle the cut side with 1/2 teaspoon salt and turn them over to drain in a colander for 30 minutes so they can give up some of their juice. Coarsely chop the tomatoes. If using the canned tomatoes, drain 1 of the cans.

2. Place 1 tablespoon oil in a medium saucepan set on medium heat. Add the onion and saute 5 minutes. Add the garlic and saute 1 minute longer. Add the tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, 15 minutes.

3. Coarsely chop the basil and stir into the tomatoes. Continue cooking 15 minutes. Taste the sauce and, if necessary, add a little salt and some pepper. Set aside.

4. To prepare the eggplant: Trim the ends of the eggplant but don't peel them. Cut lengthwise into quarters, then crosswise into slices about 1/4 inch thick. Put into a large colander and sprinkle with a teaspoon salt, gently mixing with your hands to distribute it. Let drain 30 minutes.

5. Heat the broiler and put an oven rack in the highest position.

6. Pat the eggplant slices with paper towels to absorb excess moisture. Divide between two baking sheets and brush each slice lightly with olive oil. Spread the eggplant into a single layer on each sheet. Place one of the sheets under the broiler and broil until the eggplant softens and starts to brown. With a wide spatula turn the slices and brush again with olive oil. Repeat the broiling. Repeat with the second sheet.

7. Heat oven to 400 degrees. Oil a 9-by-13-by-2-inch baking dish with a teaspoon oil. Spread half of the eggplant in the dish, followed by half of the sauce and half of the cheese. Repeat the layers.

8. Bake the dish on the center oven rack 40 minutes. Let sit 10 minutes before serving


Recipe