Cook's Illustrated Eggplant Parmesan

2 lb globe eggplant (2 medium) cut into 1/4 inch thick rounds
1 T kosher salt
2 c bread crumbs
1 oz grated romano cheese (about 1/2 c)
1 c flour
3 eggs
4 T olive oil
salt and pepper

2 lg cans plum tomatoes
1 T olive oil
4 garlic cloves, crushed
1/4 t red pepper flakes
1/2 c chopped fresh basil leaves
salt and pepper

8 oz shredded mozzarella
1/2 c grated romano (1 oz)
fresh basil garnish

Toss the eggplant slices in the kosher salt and set in a colander to drain for 30-45 minutes. Arrange in a single layer on paper towel, cover with more paper towel and press the liquid out. Mix bread crumbs, romano, salt and pepper on a plate. Beat eggs on another plate. Put flour, salt and pepper in a large zip-lock bag. Heat oven to 425 with baking sheets inside to preheat. Toss 8-10 eggplant slices at a time in the flour, then dip in egg, tap off excess egg and dip in bread crumb mixture. Remove heated sheets from oven and put 2 T oil on each sheet. Arrange breaded eggplant on sheets in a single layer. Bake for 30 minutes, switching positions after 10 minutes and flipping eggplants after 20 minutes.

Meanwhile, heat 1 T olive oil and sautee garlic and red pepper flakes until fragrant. Puree tomatoes in a blender and add. Bring to a boil, reduce to a simmer and cook until some liquid has boiled off, about 15 minutes. There should be a bit more than 4 c sauce.

To layer: 1 c sauce in the bottom of a 9x13 pan. Then layer eggplant slices, 1 c sauce, 1/2 the shredded mozz, eggplant, dot with 1 c sauce, remaining mozz and the romano. Bake 15 minutes until cheese is bubbly. Rest 10 minutes. Serve, passing extra sauce for the top.

Number of Servings: 6

Recipe submitted by SparkPeople user AVERYC2.