Eggplant Parm

Ingredients

One 28-oz cans whole tomatoes

2 tbsp. olive oil plus more for frying

Salt

All-purpose flour for dredging

4 large eggs, lightly beaten

2 cups seasoned dry bread crumbs

One 2 pound eggplant, cut lengthwise into ¼ inch thick slices

6 garlic cloves, smashed and peeled

12 oz. fresh mozzarella sliced ¼ inch thick

1 cup freshly grated parmesan cheese

1 cup basil leaves

Instructions

1.    Preheat the oven to 350 F. in a blender or food processor, puree the tomatoes with their juice and the 2 tbsp. of olive oil. Season the sauce with salt.

2.    Put the flour, eggs and bread crumbs in 3blarge shallow bowls. Working with 1 slice at a time, dredge the egg plant in flour; shake off any excess. Dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs.

3.    In a large nonstick skillet, heat 1/8 inch of oil until shimmering. Line a rack with paper towels. Add one-third of the garlic and breaded eggplant to the hot oil.

4.   Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes.

5.    Transfer the fried egg plants to the paper towels to drain. Using slotted spoon discard the garlic. Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed.

6.   Lightly oil a 10 inch spring form pan. Line the bottom with a single layer of eggplant. Spread ½ cup of the tomato sauce over the eggplant. Top with few mozzarella slices and sprinkle with 3 tbsps. Of the parmesan. Tear one-third of the basil leaves over the cheese. Repeat with the remaining ingredients for a total of 4 layers, ending with the layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining parmesan on top.

7.    Wrap the pan in foil and set it on a large rimmed baking sheet. Bake this for about 1 hour, until heated through.

8.   Increase the oven temperature to 400 f. remove the foil and bake for about 10 minutes longer, until lightly brown on top. Remove from the oven and rest it for at least 15 minutes before unmolding. Cut into wedges and serve.