Classic Eggplant Parmigiana

Ingredients

• •28 ounces canned tomatoes
• •2 medium eggplants
• •2 tablespoons extra virgin olive oil
• •1 basil leaves
• •2 medium balls mozzarella
• •2 cloves garlic
• •1 parmigiano
• •½ teaspoon salt
• •salt and pepper

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Method

From foodista.com — read the original

1. 1Prepare the eggplant: Peel the eggplant and cut lengthwise into long slices, about 1/4 of an inch thick.
2. 2Layer the slices in a colander.
3. 3Heat the olive oil in a saucepan or skillet over medium heat.
4. 4Add in the garlic and pinch of hot pepper flakes (if using). Cook until garlic is fragrant being careful to not let brown about 30 seconds to 1 minute.
5. 5Add in the diced tomatoes. Allow the sauce to come to a simmer. Cook until the tomatoes break down and the sauce thickens - about 20 minutes.
6. 6(Allow the sauce to become thick and chunky so the finished dish is not too watery.) Once thickened, season with salt and freshly ground black pepper.
7. 7Chiffonade a few basil leaves (roll lengthwise and cut into little slices.) Stir to combine. Taste and adjust any seasonings.
8. 8Roast the eggplant: While the sauce is cooking, preheat the oven to 425 degrees Fahrenheit. Lightly coat 2 sheet pans with olive oil. Rinse and dry the eggplant slices.
9. 9Lay the slices on the pan and brush he tops with additional olive oil.
10. 10Sprinkle with salt and freshly ground pepper.
11. 11Bake until soft and golden, about 20 minutes. Check half way through and turn slices.
12. 12Remove from oven. Allow to cool until possible to handle. Maintain oven temperature. Assemble and bake: In a baking dish, spread a thin layer of the tomato sauce on the bottom.
13. 13Layer about 1/3 of the eggplant slices over the tomato sauce.
14. 14Spread with another thin layer of tomato sauce.
15. 15Sprinkle with about 1/3 of the mozzarella and a dusting of Parmigiano. Repeat with the remaining eggplant, tomato sauce and cheeses. I give the top an extra dusting of Parmigiano.
16. 16Bake until the cheese has melted and the sauce is nice and bubbly, about 25 minutes. Allow the dish to rest for about 15 minutes before serving. Buon appetito!