Eggplant Parmesan

Name: Eggplant Parmesan
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 2 pounds, globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds; 1 tablespoon, kosher salt; 8 slices, high-quality white bread (about 8 ounces), torn into quarters; 1 cup, grated Parmesan cheese (about 2 ounces); , Salt and ground black pepper; 1 cup, unbleached all-purpose flour; 4 , large eggs; 6 tablespoons, vegetable oil; 3 (14.5-ounce) cans, diced tomatoes; 2 tablespoons, extra-virgin olive oil; 4 medium cloves, garlic, minced or pressed through garlic press (about 1 generous tablespoon); 1/4 teaspoon, red pepper flakes; 1/2 cup, fresh basil leaves chopped; , Salt and ground black pepper; 8 ounces, whole milk mozzarella or part-skim mozzarella, shredded (2 cups); 1/2 cup, grated Parmesan cheese (about 1 ounce); 10 , fresh basil leaves torn, for garnish

92 comments

Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV

Traditional recipes fry breaded eggplant in copious amounts of oil. Could we eliminate the frying, streamline the dish, and make it taste better than the original?

SERVES6 to 8

TIME2 hours, plus 30 minutes standing

has video

WHY THIS RECIPE WORKS

We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Par...

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