4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2-3/4 inch thick
Kosher salt
3 cups panko (Japanese breadcrumbs)
1 1/2 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 1/2 cups finely grated Parmesan, divided
Instructions
1 1/2 cups all-purpose flour
5 large eggs, beaten to blend
11/2 cups olive oil
1/2 cup finely chopped basil and parsley, plus basil leaves for
serving
6 ounces low-moisture mozzarella, grated
8 ounces fresh mozzarella, thinly sliced
Marinara
Preheat oven to 350. Heat oil in a large heavy ovenproof pot over
medium. Cook garlic, stirring often, until golden, about 4 minutes.
Add onion, anchovies (if using), and red pepper flakes and cook,
stirring often, until onion is translucent, about 5 minutes. Stir
in tomato paste and cook, stirring often, until slightly darkened,
about 2 minutes. Add wine, bring to a boil, and cook until almost
completely evaporated, about 1 minute. Add tomatoes, breaking up
with your hands, and their juices; add basil and oregano and stir
to combine. Swirl 1 1/2 cups water into one tomato can, then the
other, to rinse, and add to pot; season with salt.
Transfer pot to oven; roast sauce, stirring halfway through,
until thick and tomatoes are browned on top and around edges of
pot, 2–2 1/2hours.
Let sauce cool slightly. Pass through the large holes of a food
mill or process in a food processor until mostly smooth. Taste and
season with salt.
Do Ahead- Sauce can be made 2 days ahead. Cover and chill.
Eggplant And Assembly
Lightly season eggplant slices all over with salt; place in a
single layer on several layers of paper towels inside a rimmed
baking sheet. Top with another layer of paper towels and more
slices; repeat as needed. Top with a final layer of paper towels,
then another rimmed baking sheet; weigh down with a heavy pot. Let
eggplant sit until it has released excess liquid, 45–60 minutes.
This step gives the eggplant a creamy texture when baked.
Meanwhile, pulse panko, oregano, pepper, and 1/4 cup Parmesan in
a food processor until very finely ground. Transfer to a shallow
bowl.
Preheat oven to 350. Place flour in another shallow bowl and eggs
in a third shallow bowl. Working one at a time, dredge eggplant
slices in flour, then dip in egg, allowing excess to drip off. Coat
in breadcrumbs, packing all around, then shaking off excess. Place
on wire racks.
Heat 2/3 cup oil in a large skillet, preferably cast iron, over
medium-high. Cook as many eggplant slices as will comfortably fit
in pan, turning once, until deep golden, about 5 minutes. Transfer
to paper towels and immediately press with more paper towel to
absorb oil. Working in batches, repeat with remaining slices,
adding remaining 2/3 cup oil and wiping out skillet as needed. Let
cool. Taste and season with more salt if needed.
Toss chopped herbs, low-moisture mozzarella, and remaining 1/4 cup
Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a
13x9 baking pan; top with a layer of eggplant slices (trim as
needed). Drizzle 1 cup sauce over and sprinkle with one-third of
cheese mixture. Add another layer of eggplant, followed by 1 cup
sauce and half of remaining cheese mixture. Repeat layers with
remaining slices, sauce, and cheese mixture. Cover with foil and
bake on a rimmed baking sheet until eggplant is custardy, 45–60
minutes.
Remove from oven and arrange fresh mozzarella over eggplant.
Increase oven temperature to 425 and bake, uncovered, until cheese
is bubbling and browned in spots, 15–20 minutes longer. Let rest 30
minutes. Top with basil leaves just before slicing.
Do Ahead- Eggplant Parmesan can be made 2 days ahead. Let cool;
cover with foil and chill. Reheat in a 350° oven, uncovering
halfway through, until bubbling gently at edges.
Originally Submitted
9/30/2016
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