Eggplant Parmesan

Servings: 8
Time: Active - 1 hour, start to finish - 2 1/2 hours

This one takes a long time to prepare, but it is the best Eggplant Parmesan I have ever eaten!

Ingredients:
2 1/2 lb medium eggplants (about 3), cut into 1/3 inch-thick rounds
3 1/4 t salt
5 lb plum tomatoes (I buy them at Costco - they come in a 6 lb can and are already peeled -
saves a lot of time!)
3 T olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 t black pepper
1/4 t hot red pepper flakes
1 c all-purpose flour
5 large eggs
3 1/2 c Italian panko (panko is Japanese bread crumbs)
2 oz finely grated Parmigiano-Reggiano (2/3 c)
1 lb chilled fresh mozzarella, thinly sliced (not unsalted)

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

If using fresh tomatoes (If using canned whole Romas, skip to next step): While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Place on baking sheet. Bake at 375 for 20 minutes.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Serving ideas: green salad, green beans, crusty garlic bread

adapted from epicurious.com