EGGPLANT PARMESAN

WHY THIS RECIPE WORKS Perhaps the most iconic of eggplant dishes, eggplant Parmesan takes many forms, sometimes breaded, sometimes not, but almost always layered with so much mozzarella that the flavor of the eggplant is totally lost. This authentic version is a more refined and delicate affair where the flavor of the eggplant is front and center. Here, thin, silky, unbreaded eggplant slices are layered with fresh mozzarella and tomato sauce, and topped with Parmesan. We wanted to skip the time consuming step of salting the eggplant, so we tested numerous methods of salting, frying, and roasting and found that we could get creamy, tender eggplant slices simply by roasting them. The dry heat drove off unwanted moisture, making salting unnecessary, and with just a thin brush of olive oil the slices maintained a creamy, delicate interior and golden, roasted exterior. Be careful when opening the oven in step 3, as the eggplant will release steam. Fresh mozzarella is the key to success here; do not substitute low-moisture mozzarella. If using fresh mozzarella packed in water, press the slices between layers of paper towels to remove excess moisture before using. If you can’t find Italian eggplants, substitute 4 pounds of small globe eggplants.

Serves: 8

Total time: 1 hour 45 minutes

INGREDIENTS:

TOMATO SAUCE

• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• ¼ teaspoon salt
• 2 tablespoons chopped fresh basil

EGGPLANT

• ½ cup extra-virgin olive oil
• 4½ pounds Italian eggplant, sliced lengthwise into ¼-inch-thick planks
• Salt and pepper
• 8 ounces fresh mozzarella, sliced thin
• 7 tablespoons grated Parmesan cheese
• ¼ cup torn fresh basil

INSTRUCTIONS:

1. For the tomato sauce Pulse tomatoes in food processor until smooth, about 10 pulses, scraping down sides of bowl as needed. Cook oil and garlic in large saucepan over medium heat, stirring occasionally, until fragrant, about 2 minutes. Stir in pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and salt, bring to simmer, and cook until thickened slightly, about 10 minutes. Off heat, stir in basil.
2. For the eggplant Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil and brush each sheet with 1 tablespoon oil. Arrange half of eggplant in single layer on prepared sheets. Brush tops of eggplant planks with 2 tablespoons oil and sprinkle with ½ teaspoon salt.
3. Roast eggplant until tender and lightly browned, 15 to 20 minutes, switching and rotating sheets halfway through baking. Let eggplant cool slightly on sheets, then transfer, still on foil, to wire racks to cool completely. Line now-empty sheets with additional foil and brush each sheet with 1 tablespoon oil. Repeat brushing, seasoning, and roasting remaining eggplant; transfer to wire racks.
4. Reduce oven temperature to 375 degrees. Spread ½ cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer one-quarter of eggplant over sauce, overlapping planks as needed. Spread ¼ cup sauce over eggplant, then top with one-third of mozzarella and 1 tablespoon Parmesan. Repeat layering of eggplant, tomato sauce, mozzarella, and Parmesan 2 more times.
5. Layer remaining eggplant in dish, spread remaining tomato sauce over top, and sprinkle with remaining ¼ cup Parmesan. Bake until bubbling around edges, about 25 minutes. Let cool for 10 minutes before sprinkling with basil. Serve.