Eggplant Parmesan with Fresh Mozzarella Cheese

Fresh mozzarella cheese makes anything delicious and this recipe from Simply Recipes is no exception. Note the important step of allowing the eggplant to sit for 2 hours to release moisture before cooking.



Ingredients

2 large eggplants - about 2 pounds
1 teaspoon kosher salt
1 Tablespoon olive oil
1 teaspoon minced fresh garlic
1 28-ounce can whole tomatoes
1/2 cup finely chopped fresh basil
Salt and pepper to taste

1 1/2 cups bread crumbs
1 1/4 cup grated Parmesan cheese, divided
3/4 cup flour
3 eggs, beaten (more if needed)
1/4 cup olive oil
1 pound fresh mozzarella cheese, sliced into 1/4-inch slices


Instructions

Peel and slice eggplant into 1/4 - 1/2 inch thick rounds. Lay the eggplant on a rack on top of a rimmed sheet or on several layers of paper towels. Sprinkle both sides of the eggplant rounds with salt. Allow the eggplant to sit and release moisture for 2 hours.

Heat 1 Tablespoon olive oil in saucepan and saute garlic for about one minute. Add tomatoes and their juices. Use a kitchen scissors to cut the tomatoes into a dice. Bring to a simmer, lower heat and cook, uncovered,  for 15 minutes. Add salt and pepper to taste. Add basil and remove from heat.

Combine bread crumbs with 1/4 cup of Parmesan cheese. Place in shallow bowl.  In a second shallow bowl, place the flour. In a third shallow bowl, place the beaten eggs.
Preheat oven to 425 degree. Spread 1 Tablespoon of olive  oil on each of two baking sheets.
Pat the eggplant dry with water towels.  
Working one at a time, dredge the eggplant rounds in flour, then egg, and then the bread crumb mixture. Place on prepared baking sheets. Repeat with all eggplant rounds.  Drizzle a little olive oil on the top of each prepared eggplant round.
Bake 18 - 20 minutes, turning half way through the baking time.
Remove from oven when nicely browned.  Reset oven for 350 degrees.

Spread 1/2 cup tomato sauce over the bottom of a 9x13 inch casserole dish. Place a third of the eggplant rounds in a single layer on top, covering the tomato sauce. Place half of the mozzarella cheese on top of the eggplant rounds. Sprinkle with 1/3 cup of Parmesan cheese. Place another third of the eggplant rounds over the cheese. Spread one cup of sauce over the eggplant rounds. Layer the rest of the mozzarella cheese over the sauce. Sprinkle with 1/3 cup Parmesan cheese. Add remaining eggplant in a single layer on top of the cheese. Top with remaining sauce and Parmesan cheese.

Bake uncovered at 350 degrees for 30 - 35 minutes. Allow to sit for 10 minutes before cutting to serve.