For someone that loves eggplant so much it seems blasphemous that I don't make this more often. Eggplant parmesan, or Parmigiana di Melanzane in Italian, is the quintessential eggplant dish. My mother-in-law was in town for the week and this is her favorite meal. How could I not include it in the repertoire? And if you're gonna do it, you might as well do it right. I decided to use Mario Batali's recipe for this because he doesn't fry the eggplant so it maintains much of its freshness.
I cut the eggplant a bit too thick because I really like the eggplant flavor, but you can cut it a bit thinner. Instead of buying breadcrumbs, consider making your own from day old bread and mixing in some parmesan cheese for added flavor. I included directions for prepping the eggplant to remove some of the bitterness. It's an important step in the process.
|2 pounds (about 2 medium‑sized)||eggplant|
|4 tbsp||extra-virgin olive oil|
|1 cup||bread crumbs|
|2 cups||basic tomato sauce|
|1 pound||ball fresh mozzarella, thinly sliced|
|1/2 cup||freshly grated Parmigiano-Reggiano|
|Basic Tomato Sauce:|
|1/4 cup||extra-virgin olive oil|
|4 cloves||garlic, peeled and thinly sliced|
|3 tbsp||fresh thyme leaves, chopped|
|2 (28‑ounce) cans||peeled whole tomatoes|
Basic Tomato Sauce:
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