- 3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
- 2 tablespoons coarse salt, or as needed
- 5 cups vegetable oil for frying
- 2 tablespoons flour for dredging
- Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, finely chopped
- 3 cloves garlic, halved
- 3 (15 ounce) cans tomato puree
- 8 leaves fresh basil leaves, halved
- salt to taste
- 1 1/2 (16 ounce) packages fresh mozzarella cheese, sliced
- 2 1/2 cups freshly grated Parmesan cheese
- Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
- Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
- Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
- Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
- Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
04/14/2018
recipepes.com
talian Baked Eggplant with Parmesan (Parmigiana di Melanzane), recipe
PT15M
PT1H
5
455 calories
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