Eggplant Parmesan . Why this recipe works: We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce
INGREDIENTS
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Published January 1, 2004.
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Why this recipe works:
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We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Parmes...(m
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Serves 6 to 8
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Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant s
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Ingredients
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Eggplant
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2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
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1 tablespoon kosher salt
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8 slices high-quality white bread (about 8 ounces), torn into quarters
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1 cup grated Parmesan cheese (about 2 ounces)
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Salt and ground black pepper
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1 cup unbleached all-purpose flour
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4 large eggs
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6 tablespoons vegetable oil
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Tomato Sauce
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3 (14.5-ounce) cans diced tomatoes
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2 tablespoons extra-virgin olive oil
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4 medium cloves garlic, minced or pressed through garlic press (about 1 generous tablespoon)
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1/4 teaspoon red pepper flakes
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1/2 cup fresh basil leaves chopped
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Salt and ground black pepper
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8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
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1/2 cup grated Parmesan cheese (about 1 ounce)
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10 fresh basil leaves torn, for garnish
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