Eggplant Parmesan

2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick
rounds
3 1/4 teaspoons salt
5 lb plum tomatoes
1 1/2 cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 cup all-purpose flour
5 large eggs
3 1/2 cups bread crumbs
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then
let drain 30 minutes. While eggplant drains, cut an X in bottom of each
tomato with a sharp paring knife and blanch tomatoes together in a
5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted
spoon to a cutting board and, when cool enough to handle, peel off
skin, beginning from scored end, with paring knife.
Coarsely chop tomatoes, then coarsely puree in batches in a blender.
Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat
until hot but not smoking, then add garlic and saute, stirring, until
golden, about 30 seconds. Add tomato puree, basil, 1 teaspoon salt,
1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered,
stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 375 F.
Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4
teaspoon pepper in a shallow bowl. Lightly beat eggs in a second
shallow bowl, then stir together the bread crumbs and 1/3 cup
Parmigiano-Reggiano in a third shallow bowl.
Working with 1 slice at a time, dredge eggplant in flour, shaking off
excess, then dip in egg, letting excess drip off, and dredge in the
bread crumbs until evenly coated. Transfer eggplant to sheets of wax
paper, arranging slices in 1 layer.

Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over
moderately high heat until hot but not smoking, then fry eggplant 4
slices at a time, turning over once, until golden brown, 5 to 6 minutes
per batch. Transfer with tongs to paper towels to drain.
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13-
by 11- by 2-inch) baking dish. Arrange about one third of eggplant
slices in 1 layer over sauce, overlapping slightly if necessary. Cover
eggplant with about one third of remaining sauce (about 11/4 cups) and
one third of mozzarella. Continue layering with remaining eggplant,
sauce, and mozzarella. Sprinkle top with remaining 1/3 cup
Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is
bubbling, 35 to 40 minutes. Makes 8 main-course servings.

Cooks' note: Tomato sauce can be made 1 day ahead and chilled, covered.

That's it!

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