EGGPLANT PARMESAN
Serves: 6 2 tbsp (30 mL) olive oil 2 large eggplants (2 pounds/ 900 g) Kosher or coarse salt Freshly ground pepper 2 cups (500 mL) tomato sauce* 1 bunch fresh basil leaves, thinly sliced 1 pound (500 g) smoked mozzarella cheese, sliced thinly ½ cup (125 mL) freshly grated Parmesan cheese ¼ cup (60 mL) fresh breadcrumbs, lightly toasted Pinch red chili pepper flakes 2 tbsp (30 mL) unsalted butter * A reliable commercial brand or homemade using San Marzano canned tomatoes.
1. Preheat oven to 450 F (230 C). Oil a large baking pan.
2. Slice each eggplant into slices about 1 to 1 1/2 inches (2.5 to 4 cm) thick and sprinkle each slice with salt and pepper. Arrange in a single layer on oiled pan, brush with more oil and bake in preheated oven until the slices begin to turn deep brown on top, 12 to 15 minutes. Remove from oven and let cool.
3. Reduce oven temperature to 350 F (175 C). Using a baking pan measuring 8 by 12 inches (20 by 30 cm), place the largest eggplant slices in the pan. Top slice with about ¼ cup (60 mL) of the tomato sauce, 1 tsp (5 mL) of the basil, a slice each of mozzarella cheese and 1 tsp (5 mL) grated Parmesan cheese.
4. Place the smaller slices of eggplant on top of the larger ones and repeat with the same toppings. Repeat this layering until all the slices of eggplant are included, finishing with a cheese layer.
5. Sprinkle all over with toasted crumbs and chili flakes. Dot with butter. Bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve hot.