EGGPLANT ALLA PARMIGIANA

EGGPLANT ALLA PARMIGIANA image

Yield 4 people

Number Of Ingredients 8

4 small eggplants, each 6 to 8 ounces
Salt
1 cup extra virgin olive oil
1 large clove garlic, chopped
Freshly ground black pepper
2 pounds plum tomatoes, peeled and diced
1 cup freshly grated Parmigiano-Reggiano
Leaves from 8 sprigs fresh basil or 1/2 bunch fresh oregano, more for garnish.

Steps:

1. Trim eggplants and slice across 1/4-inch thick. Sprinkle with salt and place on one or more racks (cooling racks for baking) on a rimmed baking sheet. Set aside 30 minutes. 2. Meanwhile, heat 2 tablespoons oil in a skillet on medium, add garlic and a sprinkling of salt and pepper. When garlic is golden, add tomatoes and cook down a few minutes. Season to taste. Transfer to a food processor and pulse briefly until nearly puréed. 3. Rinse and dry eggplant slices. Heat half the remaining oil in a skillet on medium-high. Fry as many as fit comfortably until golden, adding more oil and eggplant in shifts. Transfer fried eggplant to paper towels to drain. 4. Preheat oven to 350 degrees. Spread a little tomato sauce in a 9-inch casserole. Add a layer of eggplant, then half the cheese, half the basil and half the remaining sauce. Repeat layers. Top with a layer of eggplant. Bake 20 minutes. Remove and allow to sit 5 minutes. Garnish with fresh basil and serve hot or at room temperature.