Mad Hungry: Sunday Suppers by Lucinda Scala Quinn

Author:Lucinda Scala Quinn
Language: eng
Format: epub
Publisher: Published by Artisan a division of Workman Publishing Co., Inc.
Published: 2019-03-20T16:00:00+00:00

eggplant parmesan

serves 8

This is a baked Eggplant Parmesan—unconventional for a dish that is usually fried, but so much easier. Like the fried version, though, this dish delivers that longed-for crusty, cheesy eggplant flavor.

4 medium eggplants (about 1 pound/454 g each), sliced crosswise into ⅔-inch-thick (1.5 cm) slices

Coarse salt

2 tablespoons extra-virgin olive oil, plus more for drizzling

4 garlic cloves, minced

2 (28-ounce/794 g) cans whole tomatoes, pulsed with a blender

½ teaspoon crushed red pepper flakes

6 cups (258 g) fresh bread crumbs

2 cups (240 g) grated Parmesan cheese, plus more for topping

4 large eggs

2 cups (260 g) all-purpose flour

2 (8-ounce/227 g) balls fresh mozzarella cheese, sliced

Freshly ground black pepper

Season the eggplant slices all over with salt and arrange on 2 baking sheets. To make the tomato sauce: Heat a large saucepan over medium-high heat. Swirl in the oil. When it shimmers, add the garlic and sauté, stirring, for 30 seconds. Stir in the tomatoes and red pepper flakes. Simmer for 30 minutes.

Combine the bread crumbs and cheese in a shallow dish. Whisk the eggs with a pinch of salt in another dish. Spread the flour in a third dish. Using a clean cloth towel or paper towel, press down on both sides of the eggplant slices to remove the moisture created by the salting process. Ready a couple of clean baking sheets (top with a wire cooling rack if you can) before beginning the breading process.

Preheat the oven to 400°F (200°C). Using a fork or tongs, dip each slice of eggplant (on both sides) in the flour, then in the eggs, and finally in the bread crumbs. Lay each piece on the baking sheets and let the breaded slices rest to dry out for 10 to 15 minutes. Bake until a deep golden crust forms, 30 to 40 minutes. Reduce the heat to 375°F (190°C).

Spread a thin layer of the tomato sauce on the bottom of a 9 by 13-inch (23 by 33 cm) baking pan. Arrange some of the eggplant slices to cover the bottom of the pan. Top each piece of eggplant with 1 slice of mozzarella and then spoon a little tomato sauce over the mozzarella. Continue layering with the remaining ingredients. Spoon a thin layer of tomato sauce over the top layer and sprinkle with Parmesan cheese and freshly ground pepper. Drizzle with oil and bake until golden brown and bubbling, 30 to 35 minutes.

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