Eggplan Parmesan

Yield: serves 6-8

Time: 2 hours and 30 minutes

INGREDIENTS
Eggplants:
2 medium eggplants
2 teaspoons kosher salt
2 cups all-purpose flour
4 large eggs
2 tablespoons milk
4 cups fresh toasted bread crumbs

Kosher salt and freshly ground black pepper

1 cup finely grated (on a microplane) parmigiano reggiano
1 cup grated fresh dry mozzarella
Canola oil for deep-frying
Marinara Sauce:
2 garlic cloves, finely sliced
1 large yellow onion, diced
extra-virgin olive oil
2 x 28-oz cans of chopped San Marzano plum tomatoes
1/4 bunch fresh basil leaves
1 teaspoon fresh thyme leaves
1 bay leaf
Kosher salt and freshly ground black pepper
Fresh flat leaf parsley for garnish

DIRECTIONS
Preheat oven to 400 degrees F.
Begin by slicing the eggplant into rounds. Cut into 1/3-inch-thick rounds and
lay out on a sheet tray in a flat layer. Sprinkle with salt and leave to stand for
30 minutes. Rinse off with water and pat dry.
While eggplant drains, prepare marinara sauce Heat the oil in a saucepan
over medium-high heat. Saute the onion and garlic, until lightly browned,
about 5-7 minutes. Season with salt and pepper. Add the tomatoes, bay leaf,
basil and thyme then reduce the heat and simmer for 20 minutes to reduce
and allow the flavors to come together.
Place flour in a shallow dish and season with salt and pepper. Lightly beat
eggs with the milk in a second shallow dish and season with salt and pepper.
Add breadcrumbs to a third dish and season with salt and pepper.
Working with 1 slice of eggplant at a time, dredge in flour, then in egg, and
finally in the breadcrumbs. Gently add to ensure the breadcrumbs stick.

Heat about 2 inches of oil in a heavy skillet or pot over medium-high heat and
fry about 3-4 eggplant slices at a time. Oil should be about 360 degrees F.
Cook until golden brown, about 2-3 minutes per side. Drain and set aside on a
paper-towel lined tray.
To assemble, smear the bottom of a 13x9 gratin dish with marinara sauce.
Arrange a single layer of eggplant slices in the bottom and then cover with
sauce. Tap the dish on the bench top lightly so the sauce drops into the gaps
between the slices. Layer with mozzarella. Continue for 2 more layers, so you
have a total of 3. Sprinkle top with the remaining 1/2 cup of grated parmesan
and more mozzarella.
Place on a sheet tray to catch any drips and bake for 30-45 minutes. If you
assemble in a flatter dish you can decrease the cook time by half and also
use the broiler to brown it at the finish. Garnish with torn parsley leaves.