Ingredients:
8 Slices bread, white torn in quarters
1 to taste salt and pepper
0.5 Cup basil, fresh coarsely chopped
10 Each basil, fresh torn for garnish
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Directions:
Toss half of the eggplant slices and 1 ½ teaspoons of the kosher salt in a large bowl until combined; transfer the salted eggplant to a large colander set over a bowl. Repeat with the remaining eggplant and kosher salt, placing the second batch on top of the first. Let stand until the eggplant releases about 2 tablespoons liquid, 30 to 45 minutes.
Spread the eggplant slices on a triple thickness of paper towels; cover with another triple thickness of paper towels. Press firmly on each slice to remove as much liquid as possible, then wipe off the excess salt.
While the eggplant is draining, adjust the oven racks to the upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat the oven to 425 degrees.
Pulse the bread in a food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer the crumbs to a pie plate and stir in the 1 cup Parmesan, ¼ teaspoon salt, and ½ teaspoon pepper; set aside. Wipe out the workbowl (do not wash) and set aside.
Combine the flour and 1 teaspoon pepper in a large -zipper-lock bag; shake to combine. Beat the eggs in a second pie plate. Place 8 to 10 eggplant slices in the bag with the flour; seal the bag and shake to coat the slices. Remove the slices, shaking off the excess flour, dip into the eggs, let the excess egg run off, then coat evenly with the bread crumb mixture; set the breaded slices on a wire rack set over a baking sheet. Repeat with the remaining eggplant.
Remove the preheated baking sheets from the oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with the oil. Place half of the breaded eggplant slices on each sheet in a single layer; bake until the eggplant is well browned and crisp, about 30 minutes, switching and rotating the baking sheets after 10 minutes, and flipping the eggplant slices with a wide spatula after 20 minutes. Do not turn off the oven.
While the eggplant bakes, process 2 cans of the diced tomatoes in the food processor until almost smooth, about 5 seconds. Heat the olive oil, garlic, and red pepper flakes in a large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and the garlic is light golden, about 3 minutes; stir in the processed and remaining can of diced tomatoes. Bring the sauce to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in the chopped basil and season with salt and pepper to taste.
To assemble:
Spread 1 cup of the tomato sauce in the bottom of a 13 by 9-inch baking dish. Layer in half of the eggplant slices, overlapping the slices to fit; distribute 1 more cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant and dot with 1 more cup of the sauce, leaving the majority of eggplant exposed so it will remain crisp; sprinkle with the Parmesan and the remaining mozzarella. Bake until bubbling and the cheese is browned, 13 to 15 minutes. Cool 10 minutes, scatter the basil over the top, and serve, passing the remaining tomato sauce separately. |
