Inside-Out Eggplant Parmigiana

Name: Inside-Out Eggplant Parmigiana
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams arugula, coarse stems discarded, coarsely chopped; 3 Tbsps finely chopped basil; 237 milliliters packed basil leaves, coarsely chopped; 397 grams whole tomatoes in juice; 177 milliliters plain dry bread crumbs; 907 grams eggplants; 6 larges eggs, lightly beaten; 118 milliliters finely chopped flat-leaf parsley; 227 grams cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices; 1 garlic clove, minced; 2 garlic cloves, minced, divided; 6 Tbsps olive oil, divided, plus additional for drizzling; 1 small onion, finely chopped; 118 milliliters grated Parmigiano-Reggiano; 0 teaspoons hot red-pepper flakes; 1 teaspoons sugar; 118 milliliters water

Inside-Out Eggplant Parmigiana might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 34g of protein, 45g of fat, and a total of 703 calories. This recipe serves 4. Head to the store and pick up eggplants, sugar, red-pepper flakes, and a few other things to make it today. 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. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Meanwhile, blend tomatoes with juice in a blender until almost smooth.

Ingredients you will need

Tomatoes In Juice

Equipment you will use

Blender

Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.

Ingredients you will need

Basil

Onion

Sugar

Water

Salt

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Sauce Pan

Preheat oven to 450°F with rack in lowest position.

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Oven

Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants.

Ingredients you will need

Eggplant

Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total).

Ingredients you will need

Salt

Cooking Oil

Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes.

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Baking Sheet

Oven

Transfer to a plate and keep warm, covered. Leave oven on.

Equipment you will use

Oven

Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Parmesan

Parsley

Garlic

Water

Egg

Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes.

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Egg

Cooking Oil

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Frying Pan

Transfer to paper towels to drain.

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Paper Towels

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds.

Ingredients you will need

Garlic

Pepper

Cooking Oil

Equipment you will use

Frying Pan

Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

Ingredients you will need

Arugula

Basil

Salt

Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant.

Ingredients you will need

Tomato Sauce