Eggplant Parmesan

Category	Italian
Classification	Vegetable
Added By	phyllis.watson@gmail.com
Added On	Sun Sep 18 22:51:58 UTC 2011
Prep Time	30 min salting, 15 min cook, 35 minute bake
Yield	2 = 1 pound, 8 ounces, 4 = 3 pounds
Source	Essentials of Classic Italian Cooking - Marcella Hazan
Comment	I don't use the parmesan, used Daiya mozzarella

Ingredients

3 pounds eggplant
vegetable oil
Flour spread on a plate gluten-free works fine
2 cups canned, Italian tomatoes drained, and chopped
1 tablespoon olive oil
salt
3/4 pound mozzarella or substitute
8 to 10 fresh basil leaves,chopped
oven to table baking dish - 7 x 11 inches
butter for smearing and dotting the dish
1/2 cup freshly grated parmesan cheese

Directions

Unless the eggplants are freshly picked, salt them: Peel, cut lengthwise into 3/8 inch thick slices. Sprinkle both sides with salt and stand upright in a colander to drain for 30 minutes - put a deep dish under the colander to collect the drippings.Pat dry with paper towels.

Use a large frying pan with plenty of oil; turn the heat up high. Dredge the dried eggplant slices in flour to coat both sides. Do a few slices at a time so that they don't sit and get soggy before frying.Cook until golden brown on both sides and let drain on paper towels while you fry the rest.

Put the tomatoes, salt, and olive oil in another saucepan and cook the tomato down until reduced by half.Do this while frying the eggplant.

Preheat oven to 400 degrees.

Layering the eggplant: a layer of eggplant in a greased casserole, then a layer of tomatoes, then rip up several basil leaves and put on the tomato layer, and then add the cheese. Repeat until there is no more eggplant. You will have to judge how much of cheese, tomatoes, and leaves you need so that you don't run out for the top layer.

Put in the oven, and check after 20 minutes in case there is too much liquid. Draw off any excess. Cook another 15 minutes and then allow to settle for several minutes before bringing to the table.

This can be done up to 2 or 3 days ahead, and then reheat in the top rack of a 400 degree oven. It's best when done and eaten right away.

Edit | Back to listing