 Hosted By
DnD |
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7 cloves garlic, large, about 1/2 head of garlic |
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1/4 cup extra-virgin olive oil |
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1 1/2 teaspoon dried red pepper flakes |
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2 - 28-oz cans whole peeled tomatoes, crushed well |
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1 cup finely grated Parmigiano-Reggiano |
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1 cup finely grated Pecorino |
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3 cups Italian-seasoned breadcrumbs, preferably Progresso brand |
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3 pounds eggplants, peeled, cut in 1/8" slices |
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1 cup finely grated Parmigiano-Reggiano |
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1/2 cup finely grated Pecorino |
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2 cups shredded whole-milk mozzarella cheese |
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1 bunch basil leaves, divided, about 30 leaves |
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MARINARA SAUCE: - In a 4-quart Dutch oven over medium heat, add oil, followed by garlic. When the garlic begins to sizzle, add a pinch of salt. Stir and toast the garlic until deep golden brown, 3–4 minutes. Add red pepper flakes then reduce temperature to low, and add tomatoes. Increase heat to medium, add 2 pinches of salt and 3 pinches of sugar, and bring sauce to a simmer, 20–30 minutes. When simmering, taste and adjust for seasoning. Turn off heat. In a large bowl, add two large sprigs of basil, then pour the sauce over the basil. Set aside to steep for a couple hours. Can store in refrigerator over night if needed but leave basil in until ready to use.
BREADING: - In a large bowl, add seasoned breadcrumbs, oregano, Parmigiano-Reggiano, Pecorino, and a big pinch of salt. Stir to mix well and set aside. In another large bowl, whisk eggs; season with a generous amount of black pepper and a few pinches of salt. Add flour to a large bowl.
Dredge each eggplant slice in flour, shaking off excess. Then coat with the beaten egg, followed by the breading mixture. Set breaded eggplant on a rack fitted over a baking sheet until ready to cook.
In a nonstick skillet over medium-high heat, add 3 tablespoons olive oil. When oil is hot gently lay the eggplant into pan and cook for about 1-2 minutes on each side or until golden brown. Remove and arrange eggplant cutlets on place on a cookie sheet lined with a paper towel. Add more oil to the pan on each batch as you cook the remaining eggplant.
ASSEMBLY: -
Preheat oven to 350 F. Remove basil and garlic cloves from marinara sauce and discard. In another bowl, combine the Parmigiano-Reggiano and Pecorino cheeses. In a 9 x 11 inch baking dish spread 1 cup sauce across the bottom of the baking dish. Arrange eggplant cutlets in a single even layer, tearing some into smaller pieces as necessary to fill the gaps. Press the eggplant layer gently into the sauce. (Do this each time you add an eggplant layer.)
Next, spread 1/2 cup sauce over the eggplant, followed by 1/2 cup Parmigiano-Pecorino mixture. In even layers, add eggplant, 1/2 cup sauce, 1/2 cup Parmigiano-Pecorino, 1 cup mozzarella, and half of the basil leaves. Then add another layer of eggplant, sauce, and Parmigiano-Pecorino. Finally, layer the remaining eggplant, sauce, Parmigiano-Pecorino, basil, and mozzarella. Cover with foil and bake, 45 minutes.
After 45 minutes, remove Eggplant Parmesan from oven and remove foil. Bake another 10 minutes, uncovered, until golden brown and bubbly. Let rest 20-30 minutes, then cut into squares with a chef’s knife and plate with a spatula. Plate each serving with a ladle of hot marinara just before serving.
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