Eggplant Parmesan

Recipe author: Gracie Schatz

We love this recipe. It is adapted from Alice Water's recipe from the cookbook "The Art of Simple Food II". If you have struggled with cooking eggplant in the past, this is a great recipe to get you comfortable with one of the silkiest, sweetest vegetables of the Summer season. If you like, you can sprinkle the top with breadcrumbs for an added crunch.

Category: Dinner

Total Time: 1 hour  

Cook Time: 50 minutes  

Ingredients:

For the Sauce:

- 2 lbs very ripe tomatoes, peeled, seeded, keep the juices

- 4 cloves garlic, peeled and minced

- 1 tsp chili flakes (optional)

- 1 Tbsp chopped fresh oregano or 1 tsp dried oregano

- 1/4 cup olive oil

For the Parmesan:

- 3 large balls fresh mozzarella cheese, sliced into 1/4" thick circles

- 2 large globe eggplants, about 1 lb each, sliced into 3/4" thick circles

- 2 Tbsp olive oil

- 1/2 cup grated parmesan cheese

- 1 cup loosely packed basil leaves

- Salt to taste

Directions:

1. Preheat Oven:

   - Preheat oven to 425°F.

2. Prepare Eggplant:

   - Brush the sliced eggplant on both sides with olive oil using a pastry brush. Lay them in a single layer on a parchment-lined sheet tray and sprinkle them with salt.

   - Bake for 20 minutes. Flip and bake for an additional 10 minutes until golden brown and tender.

3. For the Sauce:

   - Bring a large pot of water to a boil, cut an "X" into the bottom of each tomato. Place the tomatoes in the boiling water for 30 seconds, then transfer to an ice bath to cool. Remove and discard the skin.

   - Chop the tomatoes and remove the seeds, saving the juices. You should end up with about 3 cups worth.

   - In a large sauté pan over medium-high heat, warm 1/4 cup of olive oil. Add the minced garlic and chili flakes, sauté until fragrant.

   - Add the tomatoes and reduce heat to medium. Cook for 10-15 minutes, stirring occasionally, and season with salt. Add freshly chopped oregano to finish.

4. To Assemble:

   - Reduce oven temperature to 375°F.

   - Place 1/3 of the tomato sauce in the bottom of a 9"x9" baking dish or a cast iron pan. Place a layer of roasted eggplant on top of the sauce.

   - Top each slice of eggplant with fresh mozzarella, a basil leaf, and 1/3 of the grated parmesan. Repeat, finishing with a generous topping of grated parmesan.

5. Bake:

   - Bake for 20 minutes, until the dish is bubbling. Turn oven to broil for 1 minute or until the top is blistered and crispy. Allow to cool for ten minutes before serving.