Eggplant with Parmesan and Mozzarella

Votes: 2

Photo of the dish: Ryan Liebe

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8 - 12

Eggplant with Parmesan and Mozzarella - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For eggplants:

3 medium eggplant, cut into 0.5 cm thick slices.
340 g shredded mozzarella cheese
1 cup grated Parmesan cheese, plus more for garnish
Canola oil for frying
1 cup flour
Sea salt and ground pepper
1.5 cups basil leaves, plus extra for garnish
Olive oil for spraying

For the sauce:

1600 g canned whole tomatoes without skins
1/4 cup olive oil
2/3 red onion, diced into medium cubes
6 coarsely chopped garlic cloves
2 pinches red pepper flakes (optional)
1/4 cup hand-torn basil

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Cooking the dish according to the recipe:

Prepare the sauce: In a food processor or with an immersion blender, puree the tomatoes until smooth and creamy. (If you'd like to make a more homemade sauce, you can wait and crush the tomatoes later in the saucepan with a wooden spoon.)

In a large saucepan, heat the olive oil over medium-high heat until hot. Add the onion and sauté for 5-6 minutes, or until softened. Add the garlic and cook for 2-3 minutes, until the garlic begins to brown. For a spicier sauce, add red pepper flakes.
Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium-low and simmer for about 30 minutes. (If you didn't puree the tomatoes, use a wooden spoon to break them up into pieces while they cook.) Aim for the sauce to have a harmonious consistency: it should be runny but not too watery. Add the torn basil and remove from the heat.

Meanwhile, fry the eggplants: Preheat the oven to 200°C (400°F). Pour canola oil into a large, heavy-bottomed saucepan or deep frying pan to a depth of 5 cm (2 inches). Heat over high heat until a deep-fry thermometer reads 180°C (350°F). (You can also test the oil's temperature by adding a small piece of bread. If it crisps and browns, the oil is ready.)

In a shallow dish, whisk together flour, 1 teaspoon sea salt, and 1/4 teaspoon pepper.

Next, in batches of about 8 slices, coat the eggplants in the flour mixture and drop them into the hot oil. Fry each batch for 1-2 minutes, until golden brown. Using tongs, transfer the eggplants to a baking sheet lined with paper towels to cool.
Place a layer of eggplant in two 25cm x 35cm baking pans.

Using a pastry brush, coat the eggplants in a thin layer of sauce in each dish, then layer with mozzarella, 2 tablespoons Parmesan, and sprinkle with basil leaves. Repeat layering two more times. Add a final layer of sauce, mozzarella, and Parmesan.

Bake for 25-30 minutes, until bubbling and golden brown on top. Garnish with basil, Parmesan, and a drizzle of olive oil.