MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Eggplant Parmesan
Categories: Vegetables, Breads, Cheese, Sauces
     Yield: 6 servings

     2 md Globe eggplants (2 1/2 lb);
          - stems trimmed
          Salt
     1 c  A-P flour
     4 lg Eggs; beaten
10 1/2 oz Panko bread crumbs
          Olive oil
    48 oz Store-bought marinara
          - sauce (2 jars)
          Fresh basil
     8 oz Mozzarella; shredded
     2 oz Parmesan; grated

 Arrange two racks on the top third and bottom third of
 the oven. Heat the oven to 425°F.

 Cut the eggplants lengthwise into 1/2"-thick slices.
 Salt both sides and let sit across two sheet pans to
 sweat for 10 minutes.

 Prepare a breading station with three wide, shallow
 bowls. Add the flour to one bowl, the eggs to another
 and the panko to the third. Pat the eggplant slices dry,
 dip each in the flour, then the beaten eggs and finally
 the panko, really packing on the bread crumbs with your
 hands.

 Generously grease the two sheet pans with olive oil and
 place the breaded eggplant in a single layer across both
 pans. Bake until crispy, switching the positions of the
 pans halfway through, about 30 minutes.

 Meanwhile, to a large saucepan, add the marinara sauce
 and a sprig of basil. Fill one of the empty marinara
 sauce jars with 1/2 cup water, swish around, then pour
 into the second jar and swish again; pour this tomatoey
 water into the saucepan. Bring to a simmer over
 medium-high and cook, stirring constantly, until heated
 through, about 5 minutes. Taste and add salt if desired.

 Grease a 9x13" baking pan or casserole dish (and
 set it on a sheet pan, if desired, to catch any
 potential spillover). Put down half of the baked
 eggplant in a single layer, cutting any pieces to make
 them fit. Cover with half of the sauce (about 2 1/2
 cups). Then, sprinkle over half of the mozzarella,
 followed by half of the Parmesan. Add a few basil leaves
 over the top. Top with another layer of the remaining
 eggplant, followed by the remaining sauce, then the
 remaining mozzarella and Parmesan. Bake on the bottom
 rack, uncovered, until browned on top and bubbly at the
 edges, 25 to 30 minutes.

 For clean slices and distinct layers, let the pan cool
 for at least 30 minutes before cutting into it. Before
 serving, top with more basil leaves.

 Recipe by Eric Kim

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM