Baked Eggplant Parmesan

Inspired by a recipe found here.

I have fond memories of eggplant parmesan. Growing up, my dad would sometimes order take-out from local Italian restaurants. Our town is small, but there always are, at any given moment, at least five Italian restaurants open for business. While other businesses came and went, our family favorite stood the test of time and remains open today. Anyway, my dad would either order a Sicilian style pizza for my family to share or he would allow us to choose individual dishes. When this was the case, I would ALWAYS--no matter what--choose an eggplant parmesan sub. Ohhhh my deliciousness. See, it was a very rare occasion that my dad would order take out and the excitement I would get from eating my deliciously saucy, crispy, fried, cheesy sub could compare to that experienced on Christmas morning. Well, maybe not Christmas, but certainly Easter and Halloween combined. It was just so good. So, so good. I NEEDED to find a recipe that could compete with my memories. This is it.

Along with the baked southwestern eggrolls, this recipe is ranked in the top ten for Bryan's favorites. Though the eggplant parmesan is much more involved than the eggrolls, the result is incredible. A delicious casserole dish filled with cheesy, crunchy, saucy goodness that can top any Italian restaurant's fried version. And, as I mentioned, eggplant parmesan is probably my own favorite thing to eat as well. I crave it often, cook it often, and eat it often. I eat it hot, I sneak it out of the refrigerator cold. There's just something about it that gets me. I'm almost certain it's my food soulmate.

Baked Eggplant Parmesan

by Simply Shlee

Ingredients (Serves 6)

For the Eggplant:

• 2 lbs. eggplant, peeled and cut crosswise into 1/4-inch-thick rounds
• 1 tbsp. salt
• 4 cups panko breadcrumbs
• 1 cup grated Parmesan
• Salt and pepper
• 1 cup all-purpose flour
• 4 large eggs
• 6 tablespoons vegetable oil

For the Tomato Sauce

• 2 14 1/2 oz. cans diced tomatoes
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 1/4 tsp. red pepper flakes
• 1/2 cup coarsely chopped fresh basil leaves
• Salt and pepper

For the Baking

• 2 cups mozzarella, shredded
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

To make the eggplant:

In a bowl, toss half of the eggplant slices and 1 1/2 teaspoons salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand 30-45 mins. until eggplant releases liquid. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

While eggplant is draining, heat oven to 425 F.

In a shallow dish, combine breadcrumbs, Parmesan, salt and pepper. Set aside.

Combine flour and 1 teaspoon pepper in large zip-lock bag; shake to combine. Beat eggs in second dish. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

To make the sauce:

While eggplant bakes, process 2 cans diced tomatoes in food processor or blender until almost smooth.

Heat olive oil, garlic and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until garlic is light golden, about 3 minutes; stir in processed and remaining can of tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste.

To assemble:

Spread 1 cup tomato sauce in bottom of 13-by-9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with 1/2 cup Parmesan and remaining mozzarella.

Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes, scatter basil over top, and serve, passing remaining tomato sauce separately.

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