Eggplant Parmesan Heros

Name: Eggplant Parmesan Heros
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons black pepper; 48 inches long) loaves Italian bread, halved lengthwise; 828 milliliters fine fresh bread crumbs (from firm white sandwich bread), lightly toasted; 567 grams eggplant, cut crosswise into 1/4-inch-thick rounds; 5 larges eggs, lightly beaten; 473 milliliters all-purpose flour; 454 grams fresh mozzarella, thinly sliced; 2 garlic cloves, chopped; 3 Tbsps olive oil; 1 small onion, finely chopped; 85 grams cup finely grated Parmigiano-Reggiano; 2 teaspoons salt; 2 kilograms whole tomatoes in purée, puréed in a blender until smooth; 473 milliliters vegetable oil

The recipe Eggplant Parmesan Heros could satisfy your Mediterranean craving in about 45 minutes. This recipe covers 63% of your daily requirements of vitamins and minerals. One serving contains 1493 calories, 67g of protein, and 65g of fat. This recipe serves 4. It works well as a main course. If you have eggs, loaves bread, bread crumbs, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Sauce Pan

Add garlic and sauté, stirring, 1 minute.

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Garlic

Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.

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Pepper

Tomato

Salt

Toss eggplant slices with 1 teaspoon salt in a colander set over a bowl, then let stand 30 minutes.

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Eggplant

Salt

Equipment you will use

Colander

Bowl

Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.

Ingredients you will need

Breadcrumbs

Parmigiano Reggiano

Pepper

All Purpose Flour

Salt

Equipment you will use

Bowl

Dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated.

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Breadcrumbs

Eggplant

All Purpose Flour

Dip

Egg

Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

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Eggplant

Equipment you will use

Wax Paper

Preheat oven to 400°F.

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Oven

Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 2 to 3 minutes per batch.

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Vegetable Oil

Eggplant

Equipment you will use

Frying Pan

Transfer with tongs to paper towels to drain.

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Paper Towels

Tongs

Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up.

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Bread Loaf

Equipment you will use

Baking Sheet

Spread 1/4 cup tomato sauce on each top and bottom. Divide eggplant between bottom halves, overlapping slices slightly. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.

Ingredients you will need

Tomato Sauce

Mozzarella

Eggplant

Spread

Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.

Ingredients you will need

Cheese