Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
Photo by Scott Phillips

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 6 oz. fresh mozzarella, torn into ½-inch pieces
  • Kosher salt
  • 3 cups olive oil (or a blend of olive and canola oils)
  • 3-½ lb. plum tomatoes, peeled, seeded, and coarsely chopped, or two 28-oz. cans diced tomatoes (preferably San Marzano), drained
  • 12 large fresh basil leaves, torn in half
  • 2-½ lb. eggplant (about 4 small or 2 medium-large)
  • + 3 more ingredients
    • 2 large cloves garlic, peeled and cut in half
    • Kosher salt
    • 1-¼ cups lightly packed freshly grated Parmigiano-Reggiano (3-¼ oz.)

Peel the eggplant and cut each crosswise into 1/4-inch-thick slices. Cover the bottom and sides of a large colander with a few eggplant slices and sprinkle generously with salt. Top with more layers of eggplant and salt until you run out of slices (you’ll end up with five or six layers). Let the ...

View full recipe at Fine Cooking

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