Eggplant parmesan deluxe

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🥘 Ingredients

Parmigiano Reggiano (freshly grated)
2 c
basil leaves (torn into large pieces)
2 dozen
eggplant (about 4 large or 6 medium)
3.5-4 lbs
extra virgin olive oil
3 tbsp
fresh mozzarella (thinly sliced)
8 oz
garlic (flattened with the blade of a knife)
3 cloves
kosher or sea salt
1/2 tsp
shredded basil leaves
4 tbsp
smoked mozzarella (thinly sliced)
8 oz
stewed tomatoes
1 14.5-ounce can
vegetable or olive oil (not extra virgin)
4 tbsp
whole peeled tomatoes
1 28-ounce can

🍳 Cookware

potato masher
saucepan
colander
skillet
saute pan
spatula
oven
baking dish

1

Pour whole peeled tomatoes and stewed tomatoes into a bowl and break them up with a potato masher or with your hands.

whole peeled tomatoes: 1 28-ounce can, stewed tomatoes: 1 14.5-ounce can
2

In a large nonreactive saucepan , warm extra virgin olive oil and garlic (flattened with the blade of a knife) over medium heat.

extra virgin olive oil: 3 tbsp, garlic (flattened with the blade of a knife): 3 cloves
3

Use a wooden spoon to press down on the garlic to release its aroma and swirl the pan to infuse the oil.
4

Don’t let the garlic brown or it will become bitter.
5

Carefully pour in the tomatoes, taking care to avoid spatters, and stir to coat with the oil.
6

Add kosher or sea salt , raise the heat to medium-high and bring the tomatoes to a simmer.

kosher or sea salt: 1/2 tsp
7

When the juices start bubbling, reduce the heat to medium and let the tomatoes cook, uncovered, stirring from time to time, for ⏱️ 30-35 minutes , or until the sauce has thickened and the oil has separated from the tomatoes.
8

Remove from the heat and stir in shredded basil leaves .

shredded basil leaves: 4 tbsp
9

Cover and set aside.
10

Cut eggplant (about 4 large or 6 medium) lengthwise into ½-inch-thick slices.

eggplant (about 4 large or 6 medium): 3.5-4 lbs
11

Sprinkle them on both sides with a little kosher or sea salt and layer them in a colander .
12

Set a plate on top of the eggplant and weight it down with a heavy object.
13

Let the eggplant drain for ⏱️ 30-60 minutes .
14

Wipe the slices dry with paper towels.
15

Heat vegetable or olive oil (not extra virgin) in a large skillet or saute pan placed over medium-high heat.

vegetable or olive oil (not extra virgin): 4 tbsp
16

When the oil is hot (375°F), add enough eggplant slices to fill the skillet without crowding it.
17

Fry the eggplants until they are golden brown, taking care to turn them once so they brown on both sides, about ⏱️ 5 minutes total.
18

Reduce the heat to medium if the eggplant seems to be browning too quickly.
19

Use a large slotted spatula to remove the cooked eggplant to a platter lined with paper towels or a large brown paper shopping bag placed nearby.
20

As the eggplant slices cool after draining, transfer them to a platter.
21

Continue to fry the eggplant slices, adding more oil as necessary, until you have cooked them all.
22

Heat the oven to 350°F.
23

Have the sauce, eggplant, fresh mozzarella (thinly sliced) , smoked mozzarella (thinly sliced) , Parmigiano Reggiano (freshly grated) , and basil leaves (torn into large pieces) nearby.

fresh mozzarella (thinly sliced): 8 oz, smoked mozzarella (thinly sliced): 8 oz, Parmigiano Reggiano (freshly grated): 2 c, basil leaves (torn into large pieces): 2 dozen
24

Layer about ½ cup of sauce into a large rectangular baking dish .
25

Arrange one layer of eggplant slices over the sauce.
26

Top with some slices of fresh mozzarella and smoked mozzarella, and sprinkle with some Parmigiano Reggiano and basil.
27

Add 2 more layers of sauce, eggplant, mozzarella and Parmigiano cheeses, and basil.
28

Finish with a layer of eggplant, topped with a final layer of sauce and a generous sprinkling of Parmigiano cheese.
29

Bake the eggplant for ⏱️ 30-40 minutes , until it is bubbling and the top is nicely browned.
30

Remove from the oven and let sit for ⏱️ 20 minutes to firm up a bit.
31

Serve the parmigiana warm or at room temperature.