Eggplant Parmesan

>From America's Test Kitchen

Use kosher salt when salting the eggplant. The coarse grains don't
dissolve as readily as the fine grains of regular table salt, so any
excess can be easily wiped away. To be time-efficient, use the 30 to 45
minutes during which the salted eggplant sits to prepare the breading,
cheeses, and sauce.

serves 6 to 8

Eggplant
2 pounds globe eggplant (2 medium eggplants), cut crosswise into
1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Table salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce
3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic , minced or pressed through garlic press (about 1
generous tablespoon) 1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
Table salt and ground black pepper

8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish


FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher
salt in large bowl until combined; transfer salted eggplant to large
colander set over bowl. Repeat with remaining eggplant and kosher salt,
placing second batch in colander on top of first. Let stand until eggplant
releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant
slices on triple layer paper towels; cover with another triple layer paper
towels. Firmly press each slice to remove as much liquid as possible,
then wipe off excess salt.

While eggplant is draining, adjust oven racks to upper- and lower-middle
positions, place rimmed baking sheet on each rack, and heat oven to 425
degrees. Pulse bread in food processor to fine, even crumbs, about fifteen
1-second pulses (you should have about 4 cups). Transfer crumbs to pie
plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon
pepper; set aside. Wipe out bowl (do not wash) and set aside.

Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to
combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in
bag with flour; seal bag and shake to coat eggplant. Remove eggplant
slices, shaking off excess flour, dip in eggs, let excess egg run off,
then coat evenly with bread crumb 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.

FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food
processor until almost smooth, about 5 seconds. Heat olive oil, garlic,
and red pepper flakes in large heavy-bottomed saucepan over medium-high
heat, stirring occasionally, until fragrant and garlic is light golden,
about 3 minutes; stir in processed and remaining can of diced tomatoes.
Bring sauce to boil, then reduce heat to medium-low and simmer, stirring
occasionally, until slightly thickened and reduced, about 15 minutes (you
should have about 4 cups).
Stir in basil and season to taste with salt and pepper.

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 1/4 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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