one/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and minimize into thin slices
six cloves garlic, peeled and grated
one tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
three (28-ounce) cans San Marzano complete plum tomatoes
2 medium eggplants, washed and cut into one/2-inch thick rounds (about 2 1/two pounds)
1/two cup all-function flour
Freshly ground black pepper
3 tablespoons total milk
four cups Italian-type breadcrumbs
one tablespoon dried oregano
one tablespoon fresh thyme leaves
Vegetable oil, for frying, as necessary, about 1 1/two to 2 cups
one one/two lbs mozzarella cheese, minimize into thin slices
one/2 cup grated Parmesan
one pound provolone cheese, grated
two handfuls fresh basil, leaves only, torn
- For the tomato sauce: In a huge skillet, heat the olive oil above medium-higher heat. Include the onion and garlic and season with salt and red pepper flakes. Cook till the onions turn out to be translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the complete tomatoes and cook 10 to 15 minutes more than medium heat, stirring from time to time. Taste for seasoning, the tomatoes must be reasonably broken down and the flavors coming with each other. Cook for one more few minutes if the tomatoes nevertheless taste like they need a tiny a lot more time to break down. Set aside to amazing.
- For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on the two sides of every single slice and let it to sit for about one hour. Salting it draws out the liquid and bitter flavor. Right after an hour, rinse with cold water and dry them completely with a kitchen towel.
- Place the flour in a medium bowl and season with salt and pepper. In one more bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, mix the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip every eggplant slice in the flour and shake off any extra. Then, dip in the egg mixture, and ultimately in the breadcrumbs. Make confident to coat each sides of each and every slice of eggplant. Arrange them in single layers on the baking sheets.
- In a large skillet, pour sufficient oil to accumulate about one/2-inch in the bottom. Heat the oil till it commences to smoke lightly (alternatively, check with a thermometer and wait till the oil registers among 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about two minutes on every side. Get rid of from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the other people cook. Season lightly with salt. Consider care to reheat the oil back up to temperature before adding yet another batch of slices to the pan.
- Preheat oven to 350 degrees F.
- To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/four of the tomato sauce on the bottom. Best with a layer of the fried eggplant the eggplant slices can overlap slightly. Prime with about one/three of the mozzarella slices. Sprinkle with about one/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering two much more instances to make three layers. Finish with the remaining mozzarella. Very carefully press the layers down firmly into the dish when assembled. Spot the dish in the top part of the oven and cook until finally the cheese is melted and bubbly, 35 to 40 minutes. For additional browning, put the dish beneath the broiler for a minute or two just ahead of serving to get an further brown cheesy best. I constantly nibble on a bit of that ahead of sharing it with my buddies!
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