Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
Photo by Scott Phillips

Ingredients

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