Eggplant and Tomato Sauce
Eggplant and Tomato Sauce might be just the sauce you are searching for. This recipe makes 6 servings
Eggplant Parmesan
Ingredients
- 2½ lb medium eggplants (about 3), cut crosswise into ⅓-inch-thick rounds
- 3¼ tsp. kosher salt
- 5 lb plum tomatoes
- 1½ cups plus 3 Tbsp. extra-virgin olive oil
- 2 large garlic cloves, finely chopped
- 20 fresh basil leaves, torn in half
- ¾ tsp. freshly ground black pepper
- ¼ tsp. crushed red pepper flakes
- 1 cup all-purpose flour
- 5 large eggs
- 3½ cups panko (Japanese breadcrumbs)
- 2 oz finely grated Parmigiano-Reggiano (⅔ cup)
- 1 lb chilled fresh mozzarella (not unsalted), thinly sliced
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