EFK Kitchen Ready

EFK Parmigiana di Melanzane

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From the EFK recipe collection

Prep: 45 min
Cook: 45 min
Total: 120 min
Yield: 8 servings

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Ingredients

3 pounds eggplant, sliced lengthwise about 1/4 inch thick
Kosher salt, for drawing moisture from the eggplant
All-purpose flour, for a light dredge
Neutral frying oil, as needed
3 cups tomato passata or smooth marinara
1 pound low-moisture mozzarella or well-drained fresh mozzarella, diced
1 cup finely grated Parmesan
1/2 cup fresh basil leaves
1 tablespoon extra-virgin olive oil

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Directions

Arrange the eggplant slices in a colander, salt lightly and let stand for 30 minutes. Rinse or wipe away excess salt and dry the slices very thoroughly.
Heat the oven to 375°F. Lightly dredge the eggplant in flour. Working in batches, fry in a shallow layer of hot oil until lightly golden on both sides. Drain well on a rack or paper towels.
Spread a thin layer of tomato sauce in a 9-by-13-inch baking dish. Add a layer of eggplant, then some mozzarella, Parmesan and torn basil. Repeat the layers, finishing with tomato sauce and Parmesan.
Bake for 30 to 35 minutes, until bubbling and browned around the edges. Rest at least 15 minutes before slicing so the layers set.

Equipment

Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; colander; large skillet or sauté pan; tongs; 9-by-13-inch baking dish

Food safety & storage

Dry eggplant thoroughly before it goes near hot oil to reduce splattering. Keep mozzarella refrigerated until assembly. Bake until bubbling hot throughout; refrigerate leftovers within 2 hours and reheat to 165°F.

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