Eggplant Parmesan

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Eggplant Parmesan

Makes 6 servings

Time: About 1 hour, longer if you choose to salt the eggplant

 

2 medium to large eggplant (2 to 3 pounds total)

Salt (optional)

Olive oil as needed

Flour for dredging

Freshly ground black pepper to taste

2 cups basic tomato sauce

1/2 pound grated mozzarella cheese, about 2 cups (optional)

1 cup freshly grated Parmesan cheese, plus more if you omit the

mozzarella

About 30 fresh basil leaves

 

Peel the eggplant if the skin is thick or the eggplant is less than

perfectly firm. Cut it into 1/2-inch-thick slices and salt it if you

like.

When you're ready to cook, preheat the oven to 350ºF. Place about 3

tablespoons of olive oil in a large skillet and turn the heat to medium.

 

When the oil is hot (a pinch of flour will sizzle), dredge the eggplant

slices, one at a time, in the flour, shaking off the excess. Place in

the pan, but do not crowd; you will have to cook in batches. Cook for 3

or 4 minutes on each side, until nicely browned, then drain on paper

towels. Add some pepper to the slices as they cook, as well as some salt

if you did not salt the eggplant. Add more oil to the skillet as needed.

 

Lightly oil a baking dish, then spoon a little of the tomato sauce into

it. Top with a layer of eggplant, then a thin layer of each of the

cheeses, and finally a few basil leaves. Repeat until all the

ingredients are used up, reserving some of the basil for garnish. End

with a sprinkling of Parmesan.

 

Bake for 20 to 30 minutes, or until the dish is bubbling hot. Mince the

remaining basil and sprinkle over the top. Serve hot or at room

temperature.