Extra-Garlic, Extra-Cheese Eggplant Parmesan

Extra garlic + extra cheese = extra love + extra happiness. This is a pretty simple equation. The cheese variable may have its limits (I think the 2 1/2 pounds of mozzarella used in this recipe comes pretty close), but as much garlic as you can stand to peel and mince will probably always do you well (this is assuming that, like me, you reach your limit at, max, one head of garlic).

I was just a sous chef on this eggplant parmesan enterprise, which I think taught both the executive chef and me that it really is important to read a recipe all the way through. Or, who knows, maybe not, because this turned out great regardless. The extra cheese here was a mistake (a great one), the extra garlic was not (but was also great). We also cut a couple corners labor-wise because, one, we were in a cabin in northern Minnesota with 16 hungry writers waiting on us, and, two, because who really wants to wait around for two hours for eggplant slices to drain?

I just read about a different — healthier, easier — method of prepping the eggplant on Bitten, but this — my first attempt at eggplant parmesan — is the classic, complete with breaded, fried slices of eggplant. The original recipe had us dipping the eggplant in flour and then in egg, which didn’t make much sense to me and produced a kind of scrambled egg-eggplan hybrid; reversing the order of dipping fixed all problems.

This is not a quick dish to make, but it’s not a particularly hard one, either. And you will be a hero to all who eat it.

Eggplant Parmesan
Adapted from Simply Recipes
Serves 8 as a main course

Ingredients
- 2 lbs (about 2 large) eggplants
- Kosher salt
- 1 28-oz can whole peeled tomatoes
- 5 cloves garlic, peeled and minced
- Olive oil
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 cup fine dry breadcrumbs
- 4 large eggs, beaten
- 2 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
- 1 cup grated high quality Parmesan cheese
- 1 packed cup fresh basil leaves

1. Cut eggplants lengthwise into ¼ inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for, ideally, 2 hours (we drained it for about 45 minutes, with some results). The purpose of this step is to have the eggplant release some of its moisture before cooking, and also some of its bitter flavor.

2. While the eggplant is draining, prepare tomato sauce. Chop up tomatoes as best you can (reserving the liquid); combine chopped tomatoes, liquid, garlic, and 1/3 cup olive oil (or put the whole thing in a food processor). Season with salt and pepper to tasted and set aside.

3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture.

4. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the beaten egg, then in the flour mixture. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

5. Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

6. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

7. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.