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

  Part skim milk

  24 oz or 680g

Directions

1. Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay them out on a rack over a rimmed sheet pan or several layers of paper towels. Sprinkle both sides with salt and let them release moisture for 2 hours.
2. Heat olive oil in a 4-quart saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add tomatoes with juices, bring to a simmer, then reduce to a very low simmer for 15 minutes. Season with salt and pepper, add basil, and remove from heat.
3. Prepare a breading station with flour in one shallow bowl, beaten eggs in another, and breadcrumb cheese mixture in a third.
4. Preheat oven to 425°F. Spread a tablespoon of olive oil over the bottom of two rimmed baking sheets. Pat dry eggplant slices. Dredge each slice in flour, dip in eggs, then coat with breadcrumb mixture. Place on oiled sheet pan and drizzle with olive oil.
5. Bake eggplant slices for 18-20 minutes, turning halfway, until browned. Remove from oven and let cool. Reduce oven temperature to 350°F.
6. Spread 1/2 cup of tomato sauce in a 9x13-inch casserole dish. Layer a third of the eggplant rounds, half the mozzarella, and a third of the Parmesan. Repeat layers, finishing with sauce and Parmesan.
7. Bake uncovered at 350°F for 35 minutes. Let sit for 10 minutes before serving.

Similar Foods

• Lighter Eggplant Parmesan
• Easy Baked Eggplant Parmesan
• Julia Child's Eggplant Persillade
• Slow-Cooker Eggplant Casserole
• Grilled Eggplant Parmigiana Heros
• Eggplant Parmigiana Panini