By itself, Eggplant Parmesan is a flavorful, inviting dish that gives
mild, spongy eggplant a cheesy, slightly crisp bite, and depth with a rich
tomato sauce. It’s that same great flavor that makes the dish a tasty filling for
lasagna—instead of cooked slices or chunks of plain eggplant. Fresh mozzarella
adds creaminess and a little hint of sweetness.
The key to this recipe is not to overdo the amount of any one item. One
eggplant is all you need, and the layers should be thin, not stacked high with
ingredients. This includes the easy crushed-tomato sauce—a light spread for
each layer does the job.
Makes 4 large servings or 6 small.
Ingredients
For the
Sauce
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1-1/2 cups crushed tomatoes (from a 28-oz can)
- 1/2 cup coarsely chopped flat-leaf parsley
- sea salt
- freshly ground black pepper
For the Lasagna
- 1 medium eggplant
(about 1 lb), cut crosswise into 24 thin slices
- sea salt
- 12 lasagna
noodles
- 2 cups
finely grated Parmigiano-Reggiano, divided
- 1 cup panko
(or other fine, dry breadcrumbs)
- 3/4 cup
flour
- 2 large eggs,
whisked
- 3 tbsp
peanut oil, divided, plus more as needed
- freshly
ground black pepper
- 8 oz fresh
mozzarella (2 large balls), thinly sliced
|
Eggplant Slices |
|
Parmigiano-Reggiano and Mozzarella |
Preparation
For the
Sauce
- Heat a saucepan over medium heat and add the olive oil.
Add the garlic and shallot and cook, stirring frequently, 3 minutes.
- Add the crushed tomatoes and parsley and season with salt
and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover,
and cook slowly 20 minutes. Remove from the heat.
|
Crushed Tomato Sauce |
For the Lasagna
- Preheat the
oven to 350° F.
- Place the
eggplant slices on layers of paper towels and sprinkle with salt. Cover with
more paper towels and let stand 20 minutes.
- Meanwhile,
cook the noodles in boiling, salted water until al dente, 8-9 minutes. Drain
and rinse under cold water.
- Stir
together 1 cup Parmigiano-Reggiano and the panko in a large baking dish. Place
the flour in a heavy, sealable plastic bag.
- Wipe any
excess salt from the eggplant slices and drop into the bag with the flour.
Shake well to coat the eggplant.
- Working
with one slice at a time, dip each lightly into the egg and let excess drip
off. Press into the cheese-panko mixture, coating both sides. Place the coated
slices on a plate and repeat with the remaining eggplant.
|
Eggplant Ready to Fry |
- Heat a
large skillet over medium-heat and add 3 tablespoons of peanut oil. Working in
batches, fry the eggplant slices until golden and slightly crispy on the
outside, about 3 minutes per side. (Season the slices with black pepper as they
cook.)
|
Eggplant Beginning to Fry |
|
Fried Eggplant Parmesan |
- Spread a
thin layer of the cooked tomato sauce in the bottom of a 13 X 9-inch baking
dish (about 3 tablespoons). Lay 3 lasagna noodles on top of the sauce.
- Lay 12
eggplant slices on top of the noodles, trying not to overlap (gaps are okay).
Scatter 1/2 the mozzarella slices on top of the eggplant.
|
Bottom Layer of Sauce |
|
Eggplant and Mozzarella Layer |
- Lay 3 more
noodles in the dish and spread with 1/2 the remaining tomato sauce. Repeat the
eggplant and mozzarella layer.
- Lay the
remaining 3 noodles on top and spread with the remaining sauce. Top with the
remaining 1 cup of Parmigiano-Reggiano and sprinkle with dried oregano.
|
2nd Layer of Noodles and Sauce |
|
Lasagna Ready to Bake |
- Bake,
uncovered, until bubbly and the cheese is browned in places, about 30 minutes.
Remove and let rest 10 minutes before cutting.
|
Lasagna Ready to Bake |
Divide the lasagna among 4 to 6 plates and serve
right away.
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