MELANZANE alla PARMIGIANA – Mario Batali
2 to 4 servings
Although this recipe is a bit long, it’s well worth it. Use your favorite tomato sauce or Mario’s, which follows. I would not recommend jarred sauce for this or anything else. Baking the eggplant makes this dish more simple, lighter and tastier.
¼ cup olive oil
2 large eggplants, about a pound or 1 pound of smaller ones
Salt and pepper
3 cups of tomato sauce
1 bunch of basil, leaves removed and cut into strips (chiffonade)
1 pound of fresh mozzarella cut into ¼ inch thick slices (you need 12 slices)
½ cup freshly grated Parmigiano-Reggiano
¼ cup light toasted breadcrumbs
Preheat oven to 450 F. Oil a baking sheet with olive oil
Cut 12 slices of eggplant and season each disk with salt and pepper and place on the oiled sheet. Bake for 12 to 15 minutes, until deep brown on top. Transfer to a large plate or a platter and let cool. Lower oven temperature to 350 F.
Arrange the 4 largest eggplant disks in a 9 by 12 inch baking pan, spacing them evenly.
Spread ¼ cup of the tomato sauce over each disk, and sprinkle each with a teaspoon of basil and Parmigiano, to make 4 medallions. Top with 4 more slices of eggplant and repeat the layering with the cheese, tomato sauce, basil, then repeat again, using all the remaining basil and Parmigiano. Sprinkle the toasted breadcrumbs over the top.
Bake uncovered, for 20 minutes, or until the cheese is melted and tops are lightly browned. Serve hot or at room temperature.