Eggplant Parmesan

Ingredients

• Eggplant

  Raw

  2 eggplant, peeled (yield from 1-1/4 lb) or 916g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Bread crumbs

  Dry, grated, seasoned

  1 ½ cup or 180g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

• Wheat flour

  White, all-purpose, unenriched

  ¾ cup or 94g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Mozzarella cheese

  Whole milk

  24 oz or 680g

Directions

1. Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
2. Heat olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
3. Add breadcrumbs to a shallow bowl or dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
4. Preheat the oven to 425 degrees F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb/parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.
5. Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch. Reduce oven temperature to 350 degrees F.
6. Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
7. Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 of grated Parmesan cheese. Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with half remaining grated Parmesan. Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.
8. Bake uncovered at 350 degrees F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve

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