Eggplant Parmesan the EASIER way!
INGREDIENTS
  • 2 medium eggplants into 1/4" thick rounds.
  • 1 1/2 tsp kosher salt
  • 8 slices white bread
  • 1 c. Parmesan
  • 1/4 tsp salt
  • 1/2 tsp. pepper
  • 1 c. flour
  • 1 tsp. pepper
  • 4 large eggs
  • 3 T vegetable oil
  • 2 cans diced tomatoes
  • 2 T olive oil
  • 4 medium garlic cloves minced or pressed
  • 1/4 tsp red pepper flakes
  • 1/2 cup coarsely chopped basil
  • 4 oz (1 c.) shredded mozzarella
DIRECTIONS
  1. Cool 10 minutes, scatter basil over top, and serve. Pass remaining 1 c. of tomato sauce separately.
RECIPE BACKSTORY
We had friends coming to dinner one week and I was torn about what to make. I didn't want it to be too difficult because I was in the middle of doing a lot of baking for a party. Then, I got my Cook's Illustrated magazine in the mail. Eureka! An eggplant parmesan recipe. I love EP but it takes so long to fry in batches before baking. Apparently the people at CI agreed, because they went to their test kitchens and created a recipe that does NOT need to be fried! I know this is going to become a new favorite of mine: