elements
tomato sauce 3 cans (14 1/2 ounces every) diced tomatoes 2 tablespoons additional virgin olive oil 4 medium garlic cloves, minced or pressed by a garlic press (about of 1 beneficiant tablespoon) 1/4 teaspoon pink pepper flakes 1/2 cups chopped recent basil leaves desk salt and floor black pepper
8 ounces shredded complete milk or part-skim mozzarella (2 cups) 1/2 cup grated Parmesan cheese (about 1 ounce) 10 chopped recent basil leaves, for garnish
directions
2. Whereas the eggplant is draining, modify the oven racks to the higher and decrease center positions, place a rimmed baking sheet on every rack, and warmth the oven to 425 levels. pulse bread in meals processor till nice, even crumbs, about fifteen 1-second pulses (it is best to have about 4 cups). switch crumbs to a pie plate and add 1 cup Parmesan cheese, 1/4 teaspoon salt, and 1/2 teaspoon pepper; put aside. wipe the bowl clear (don’t wash) and put aside.
3. Mix flour and 1 teaspoon pepper in a big zip-top bag; shake to mix. beat the eggs into the second pie plate. place 8 to 10 slices of eggplant in a bag with flour; seal bag and shake to coat eggplant. take away eggplant slices, shake off extra flour, dip into eggs, enable extra egg to empty off, then coat evenly with breadcrumb combination; place the breaded slices on a wire rack set over a baking sheet. repeat with the remaining eggplant.
4. Take away preheated baking sheets from oven; add 3 tablespoons of oil to every sheet, tipping to evenly coat with oil. place half of the breaded eggplant on every sheet in a single layer; bake till eggplant is properly browned and crisp, about half-hour, shifting and turning baking sheets after 10 minutes and flipping eggplant slices with a large spatula after 20 minutes. don’t flip off the oven.
5. For the sauce: Whereas the eggplants are baking, course of 2 cans diced tomatoes in a meals processor till virtually easy, about 5 seconds. Warmth olive oil, garlic, and pink pepper flakes in a big heavy-bottomed saucepan over medium-high warmth, stirring sometimes, till aromatic and garlic is evenly browned, about 3 minutes; add processed and remaining can of diced tomatoes. deliver sauce to a boil, then cut back warmth to medium-low and simmer, stirring sometimes, till thickened and lowered barely, about quarter-hour (it is best to have about 4 cups). add the basil and season to style with salt and pepper.
6. To assemble: Unfold 1 cup of the tomato sauce within the backside of a 13-by-9-inch baking dish. layer eggplant slices in half, overlapping slices to suit; distribute 1 cup of sauce over the eggplants; sprinkle with half of mozzarella. layer remaining eggplant and drizzle with 1 cup sauce, leaving many of the eggplant uncovered so it stays crisp; sprinkle with 1/4 cup Parmesan cheese and remaining mozzarella cheese. bake till bubbly and cheese is browned, 13 to fifteen min. cool 10 minutes; sprinkle the basil on prime and serve, drizzling the remaining tomato sauce individually.
