Aubergine Parmigiana

1 large Aubergine, up to 2# in weight, sliced in ½ inch pieces

3 cups fresh breadcrumbs

2 large eggs

1 cup (about) all purpose flour

½ cup olive oil, divided

3 cups coarsely grated well-drained fresh mozzarella

1 1/4 cups freshly grated Parmesan cheese, divided

2 tablespoons chopped fresh Italian parsley

1/4 cup extra-virgin olive oil

1 yellow onion, 1/4-inch dice

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme or oregano leaves

1 medium carrot, finely grated

2 celery ribs, finely grated

1 cup dry white wine

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Salt

Whole basil leaves, for garnish

Grated Parmesan

 

For the Sauce, in a 3-quart saucepan, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrot. Cook until soft and light golden brown, about 8 to 10 minutes. Add the wine, raise the heat to medium high and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes with their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Sprinkle both sides of aubergine slices with salt and pepper. Spread breadcrumbs on plate, toss with ¾ cup parmesan cheese. Whisk eggs to blend in medium bowl. Spread flour on another plate, generously season with salt and pepper. Coat both sides of aubergine with flour, then eggs, then breadcrumbs.

Preheat oven to 450°F.

Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add Aubergine to skillet and cook until brown, about 2 minutes per side, adding more oil as needed (eggplant will not be cooked through). Transfer  to platter lined with paper towel.

Spread 1 cup sauce over bottom of 15x10x2-inch glass baking dish. Arrange 1 layer of aubergine over sauce. Spoon 2 cups sauce over. Sprinkle half of mozzarella and Parmesan  over. Repeat with remaining aubergine, sauce, mozzarella and Parmesan.  Bake until cheeses melt and aubergine is cooked through, about 10 minutes. Sprinkle with parsley and serve.

Serves 6.

 

Tips from the Chef:  This dish once assembled and before baked freezes very well up to 1 month.  Wrap well with foil, then in plastic wrap.  Thaw in refrigerator overnight and bake at 450 for 20 minutes or until heated through.

Also – I love to serve this with a crisp Tricolore Salad of Baby Arugula, Radicchio, Endive and Lemon Vinaigrette – perfect meal!