Eggplant Parmesan

Eggplant Parmesan
via Cook's Illustrated

serves 6 to 8

Eggplant

• 2 pounds globe eggplant (2 medium), cut crosswise into 1/4-inch-thick rounds
• 1 tablespoon kosher salt*
• 8 slices high-quality white sandwhich bread (8 oz.), torn into quarters
• 2 ounces Parmesan cheese, grated (about 1 cup)
• table salt and ground black pepper
• 4 large eggs
• 6 tablespoons vegetable oil

Tomato Sauce

• 3 (14.5 oz) cans diced tomatoes
• 2 tablespoons extra-virgin olive oil
• 4 medium garlic cloves, minced or pressed through garlic press
• 1/4 teaspoon red pepper flakes
• 1/2 cup coarsely chopped fresh basil leaves
• table salt and ground black pepper

• 8 ounces whole milk or part skim mozzarella, shredded
• 1 ounce Parmesan cheese, grated
• 10 fresh basil leaves, torn, for garnish

1. Toss half the eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplants 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, 20 to 45 minutes. Arrange eggplants 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.

2. While eggplant is draining, adjust oven rack 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 one-second pulses (you should have about four 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 bowel (do not wash) and set aside.

3. Combine flour and one 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.

4. 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 on single layer; bake until eggplant is well browned and crisp, about 30 minutes, sifting and rotating baking sheets after 10 minutes, flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

5. FOR SAUCE: While eggplant bakes, process 2 cans diced tomatos in food processor unil almost smooth, about five 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 three minutes; stir in processed tomatoes 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.

6. 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; disturb 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.

Personal Note: Unhealthy and takes forever to prepare. Tasted ok but not worth the effort. Tomato sauce was good, though.