The Atlanta Journal-Constitution
SAPORI DI NAPOLI EGGPLANT PARMIGIANA
2 medium eggplants (about 2 pounds)
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/4 all-purpose flour, or as needed
3 large eggs
6-8 ounces mozzarella di bufala, cut into thin slices, divided 2 tablespoons grated Parmigiano-Reggiano, divided
2 tablespoons grated Pecorino
Romano, divided
1 small handful fresh basil leaves, divided
4 1/2 cups Tomato Sauce (see recipe), or as needed
Shaved Parmigiano-Reggiano, for garnish
Cut the caps off the eggplant and cut lengthwise into 1/8-inch thick slices. Arrange the eggplant in a single layer on several baking sheets. Sprinkle with salt on both sides of each slice and allow to rest 1 hour. After an hour, gently rinse with cold water and dry slices thoroughly with a kitchen towel. In a large skillet, heat ½-inch oil until it just begins to smoke lightly.
While oil is heating, put the flour in a pie plate. In another pie plate, whisk the eggs with a little salt and pepper. Dip each eggplant slice in the flour and shake of any excess, then dip in the egg mixture. Using kitchen tongs, move the eggplant to the skillet and cook until golden brown on both sides about 1 minute per side. Do not crowd skillet. Remove eggplant and transfer to a baking sheet lined with paper towels. Continue until all eggplant is cooked.
Heat oven to 350 degrees. In a 9-by-13-inch baking dish, spread
1 ½ cups tomato sauce across the bottom. Add a layer of fried eggplant. Top with a quarter of the mozzarella and sprinkle with a teaspoon of Parmigiano-Reggiano and a teaspoon of Pecorino Romano. Sprinkle with basil. Repeat layering with sauce, eggplant, mozzarella, Parmigiano- Reggiano, Pecorino Romano and basil until you have four layers, but for the last layer, end with mozzarella on top. Bake for 35 to 40 minutes or until everything has heated through and the cheese is melted. Garnish with shaved Parmigiano-Reggiano when serving.
Serves: 6 Per serving: 381 calories (percent of calories from fat, 56), 15 grams protein, 29 grams carbohydrates, 7 grams fiber, 25 grams total fat (8 grams saturated), 91 milligrams cholesterol, 792 milligrams sodium.