Recipe courtesy of Mario Batali
Print
Total:
1 hr 10 min
Prep:
45 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds (about 2 medium-sized) eggplant
  • Salt
  • 4 tablespoons extra-virgin olive oil
  • 1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
  • 2 cups Basic Tomato Sauce, recipe follows
  • 1 pound ball fresh mozzarella, thinly sliced
  • 1/2 cup freshly grated Parmigiano-Reggiano
Basic Tomato Sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped into 1/4-inch dice
  • 4 cloves garlic, peeled and thinly sliced
  • 3 tablespoons fresh thyme leaves, chopped
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes
  • Salt

Directions

Preheat the oven to 350 degrees F.

Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce:

Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Melanzane Alla Parmigiana (Eggplant Parmigiana)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Parmesan Peas

Recipe courtesy of Tiffani Thiessen

Chicken Parmesan

Recipe courtesy of Ellie Krieger

Eggplant Steaks

Recipe courtesy of Alton Brown

Chicken Parmesan

Recipe courtesy of Giada De Laurentiis

Parmesan Fish Sticks

Recipe courtesy of Giada De Laurentiis

Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

Caprese Di Farro

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Trending Videos

So Much Pretty Food Here