MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant Parmesan
Categories: Vegetables, Breads, Cheese, Sauces
Yield: 7 servings

2 md Globe eggplants (2 1/2 lb);
- stems trimmed
Salt
1 c A-P flour
4 lg Eggs, beaten
10 1/2 oz Panko bread crumbs
Olive oil
48 oz (2 jars) store-bought
- marinara sauce
Fresh basil
8 oz Shredded mozzarella
2 oz Grated Parmesan

Arrange two racks on the top third and bottom third of
the oven. Heat the oven to 425 degrees.

Cut the eggplants lengthwise into 1/2-inch-thick slices.
Salt both sides and let sit across two sheet pans to
sweat for 10 minutes.

Prepare a breading station with three wide, shallow
bowls. Add the flour to one bowl, the eggs to another
and the panko to the third. Pat the eggplant slices dry,
dip each in the flour, then the beaten eggs and finally
the panko, really packing on the bread crumbs with your
hands.

Generously grease the two sheet pans with olive oil and
place the breaded eggplant in a single layer across both
pans. Bake until crispy, switching the positions of the
pans halfway through, about 30 minutes.

Meanwhile, to a large saucepan, add the marinara sauce
and a sprig of basil. Fill one of the empty marinara
sauce jars with 1/2 cup water, swish around, then pour
into the second jar and swish again; pour this tomatoey
water into the saucepan. Bring to a simmer over
medium-high and cook, stirring constantly, until heated
through, about 5 minutes. Taste and add salt if desired.

Grease a 9" X 13" baking pan or casserole dish (and
set it on a sheet pan, if desired, to catch any
potential spillover). Put down half of the baked
eggplant in a single layer, cutting any pieces to make
them fit. Cover with half of the sauce (about 2 1/2
cups). Then, sprinkle over half of the mozzarella,
followed by half of the Parmesan. Add a few basil leaves
over the top. Top with another layer of the remaining
eggplant, followed by the remaining sauce, then the
remaining mozzarella and Parmesan. Bake on the bottom
rack, uncovered, until browned on top and bubbly at the
edges, 25 to 30 minutes.

For clean slices and distinct layers, let the pan cool
for at least 30 minutes before cutting into it. Before
serving, top with more basil leaves.

By: Eric Kim

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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