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Baked Eggplant Parmesan

Ingredients

Sauce

  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove
  • 15 oz (425 g) can whole peeled tomatoes, puréed, or passata
  • 1 sprig basil or oregano
  • Kosher salt

Eggplant

  • 2 lb (900 g) Italian eggplant (about 2), sliced into 1/4-inch (6 mm) rounds
  • Kosher salt
  • Olive oil, vegetable oil, or a mix, for frying
  • 12 oz (340 g) fresh mozzarella, shredded and patted dry
  • Fresh oregano leaves (from about 4 sprigs) or basil leaves (from 1–2 sprigs), torn

Steps

  1. Make the sauce. Lightly brown the garlic in the olive oil, add the tomatoes and the herb sprig, and simmer until thickened to about a thin applesauce. Season with salt and discard the garlic and herb. You need 1 1/4 cups (300 ml).
  2. Set wire racks in two rimmed baking sheets. Arrange the eggplant slices on the racks and salt both sides lightly. Let stand 20 minutes, then blot dry.
  3. Preheat the oven to 400°F (200°C). Heat 1/2 inch (1 cm) of oil in a 10-inch cast iron skillet over high heat until shimmering.
  4. Fry the eggplant in 3–4 batches, turning, until browned on both sides, about 5 minutes. Drain on a paper towel–lined sheet pan, changing the towels as needed, and season lightly with salt. Top up the oil between batches.
  5. In a 6-cup (1.5 L) baking dish, layer eggplant, a thin layer of sauce, mozzarella and torn herbs. Repeat until the dish is full. Leave the herbs off the top layer.
  6. Bake until bubbling and browned on top, 25–30 minutes.
  7. Rest 10 minutes so the eggplant reabsorbs the juices. Scatter with fresh herbs and serve.

Notes

Serves 4–6 as a side, 2–3 as a main. No breading; the sweetness of the fried eggplant, sauce and fresh mozzarella carries it. The sauce must be thick, or the dish comes out watery. Grated Parmesan on each layer is optional. Adapted from Daniel Gritzer's Melanzane alla Parmigiana at seriouseats.com.

Pairings

  • Wine: Barbera d’Asti – high acid and soft tannin match the tomato without fighting the cheese; Chianti Classico – savory cherry and acidity cut through the fried eggplant and mozzarella
  • Beer: Italian Pilsner – herbal hops echo the oregano and basil; crisp carbonation cuts the frying oil; Helles – soft, clean malt that leaves the sweet eggplant and milky mozzarella in front