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

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

SERVES6 to 8

TIME2 hours, plus 30 minutes standing

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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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