MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Eggplant Parmigiana
Categories: Vegetables, Breads, Cheese, Herbs
Yield: 10 servings
MMMMM---------------------------SAUCE--------------------------------
56 oz (2 cans) plum tomatoes
- w/their juices
3 tb Extra-virgin olive oil
6 lg Garlic cloves; peeled
Salt & fresh ground pepper
MMMMM--------------------------EGGPLANT-------------------------------
3 lg Eggs
Salt
1 1/4 c Dried plain fine bread
- crumbs
1 tb Dried Italian seasoning
3 md Eggplants; mostly peeled
- except for a few strips of
- skin, slice in thin rounds
- slightly thinner than 1/4"
1 c Extra-virgin olive oil
10 1/2 oz Shredded mozzarella cheese
3 tb Fine grated Pecorino Romano
MAKE THE SAUCE: In a blender, pulse the tomatoes and
their juices until just slightly chunky. In a
medium-large (4 quart or so) heavy-bottomed pot over
medium-low heat, add the oil and garlic, and cook,
stirring occasionally, until the garlic is softened
slightly and fragrant but not yet browned, about 4
minutes. Pour in the puréed tomato mixture and season
with a generous pinch each of salt and pepper. Bring to
a gentle simmer and cook, stirring frequently, until
thickened slightly, at least 1 to 1-1/2 hours. The sauce
can be cooled and refrigerated for up to 2 days.
If you’re baking and serving right away, set a rack in
the top third of the oven and set @ 400ºF/205ºC.
BREAD THE EGGPLANT: In a medium baking dish or wide
shallow bowl, beat the eggs with 1 tablespoon water.
Season with a generous pinch of salt. In a second baking
dish or bowl, stir together the bread crumbs, Italian
seasoning, and 1/2 teaspoon salt. Working with one or
two at a time, dredge the eggplant slices in the egg
wash and let the excess drip back into the bowl.
Transfer to the bread crumbs and coat very lightly on
each side.
Line a large baking sheet with a few layers of paper
towels and set by the stove. In a large high-sided
skillet over medium-high heat, heat 1/2 cup oil until
shimmering. Turn the heat down to medium and add some
eggplant slices in a single layer until the skillet is
full. Cook, turning once, until well browned on each
side, about 6 minutes total. Transfer to the prepared
baking sheet. Repeat with the remaining eggplant,
working in batches as needed and adding a little more
oil every other batch, or as needed. As you work,
continue to add layers of paper towels between the
eggplant slices so they remain separate. The fried
eggplant can be refrigerated in an airtight container
for up to 1 day.
In a 9" by 13" baking dish, ladle 1/2 cup plus 2
tablespoons sauce into the bottom. Cover the sauce with
a single layer of eggplant (start with the thickest ones
on the bottom and save the prettiest slices for the
top). Ladle another 1/2 cup sauce on top, spreading it
evenly. Sprinkle with about ? cup plus 2 tablespoons
mozzarella and 1 tablespoon Pecorino. Add another layer
of eggplant and repeat this process until you’ve reached
the final layer of eggplant. Top this layer only with
1/2 cup sauce, a final thin layer of mozzarella, and
some Pecorino. (Reserve any remaining sauce for another
use.) At this point, the eggplant parmigiana can be
refrigerated, covered, for up to 1 day.
Bake, uncovered, until the cheese is melted and bronzed
in places and the sauce is bubbling around the edges,
about 20 minutes (add about 10 minutes if your dish was
previously assembled and chilled). Remove and let cool
slightly. Slice into squares and serve warm.
by Stacy Adimando
Yield: serves 8 to 12
RECIPE FROM:
https://www.saveur.com
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