JAMIE OLIVER'S EGGPLANT PARMESAN

Jamie Oliver's Eggplant Parmesan image

Number Of Ingredients 10

3 medium-large eggplants, cut crosswise into 1/2 inch slices
1 large onion, finely chopped
1 large garlic clove, thinly sliced
1 1/2 teaspoons dried oregano
1 28 oz can plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup packed fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil and place in single layer on two or more baking sheets. Bake until undersides are golden brown, 10-15 minutes, then turn and bake until the other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
Meanwhile, in a large saucepan over medium heat, heat 2T olive oil and add onion. Saute until soft, about 10 minutes. Add garlic and dried oregano and saute another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low and simmer 15-20 minutes.
Add vinegar, basil and salt and pepper to taste. Into a 9X9, 10X5 or 10X6 baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
Bake until eggplant mixture is bubbly and center is hot, 30-45 minutes, depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving.