Italian

Cook's Illustrated Eggplant Parmesan is for Dinner.

Cook's Illustrated Eggplant Parmesan takes 60 minutes to prepare.

Cook's Illustrated Eggplant Parmesan takes 20 minutes to cook.

Cook's Illustrated Eggplant Parmesan makes 6 servings.

The ingredients for Cook's Illustrated Eggplant Parmesan are:

2 lb globe eggplant (2 medium) cut into 1/4 inch thick rounds
1 T kosher salt
2 c bread crumbs
1 oz grated romano cheese (about 1/2 c)
1 c flour
3 eggs
4 T olive oil
salt and pepper

2 lg cans plum tomatoes
1 T olive oil
4 garlic cloves, crushed
1/4 t red pepper flakes
1/2 c chopped fresh basil leaves
salt and pepper

8 oz shredded mozzarella
1/2 c grated romano (1 oz)
fresh basil garnish

Here is how you make Cook's Illustrated Eggplant Parmesan:

Toss the eggplant slices in the kosher salt and set in a colander to drain for 30-45 minutes. Arrange in a single layer on paper towel, cover with more paper towel and press the liquid out. Mix bread crumbs, romano, salt and pepper on a plate. Beat eggs on another plate. Put flour, salt and pepper in a large zip-lock bag. Heat oven to 425 with baking sheets inside to preheat. Toss 8-10 eggplant slices at a time in the flour, then dip in egg, tap off excess egg and dip in bread crumb mixture. Remove heated sheets from oven and put 2 T oil on each sheet. Arrange breaded eggplant on sheets in a single layer. Bake for 30 minutes, switching positions after 10 minutes and flipping eggplants after 20 minutes.Meanwhile, heat 1 T olive oil and sautee garlic and red pepper flakes until fragrant. Puree tomatoes in a blender and add. Bring to a boil, reduce to a simmer and cook until some liquid has boiled off, about 15 minutes. There should be a bit more than 4 c sauce. To layer: 1 c sauce in the bottom of a 9x13 pan. Then layer eggplant slices, 1 c sauce, 1/2 the shredded mozz, eggplant, dot with 1 c sauce, remaining mozz and the romano. Bake 15 minutes until cheese is bubbly. Rest 10 minutes. Serve, passing extra sauce for the top.Number of Servings: 6Recipe submitted by SparkPeople user AVERYC2.

The nutritional information for Cook's Illustrated Eggplant Parmesan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 553.4

• Total Fat: 23.9 g
• Cholesterol: 102.6 mg
• Sodium: 946.5 mg
• Total Carbs: 58.8 g
• Dietary Fiber: 9.9 g
• Protein: 24.2 g

Cook's Illustrated Eggplant Parmesan is Italian cuisine.