Eggplant Parmesan
Makes: 6 servings
Time: About 1 hour
M
As filling as lasagne (though it’s equally good, and more traditional, without the mozzarella) and more flavorful. If you use Grilled or Broiled Eggplant (page 201) here, you don’t have to sauté the eggplant.
Other vegetable you can use: zucchini (cut lengthwise)
- Olive oil as needed
- 2 medium to large eggplants (2–3 pounds total), peeled and cut into ½-inch-thick slices lengthwise
- All-purpose flour for dredging
- Salt and pepper
- 2 cups Fast Tomato Sauce (page 312)
- 8 ounces grated mozzarella cheese (about 2 cups; optional)
- 1 cup grated Parmesan cheese, plus more if you omit the mozzarella
- About 30 fresh basil leaves
- Heat the oven to 350°F. Put about 3 tablespoons oil in a large skillet over medium heat. When it’s hot (a pinch of flour will sizzle), dredge the eggplant slices, one at a time, in the flour, shaking off the excess. Put 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. Season the slices with salt and pepper as they cook. Drain on paper towels. 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 the ingredients are used up, reserving some of the basil for garnish and ending with a sprinkle of Parmesan.
- Bake until the dish is bubbling hot, 20 to 30 minutes. Chop the reserved basil and sprinkle over the top. Serve hot or at room temperature.