Eggplant Parmesan

Name: Eggplant Parmesan
Cuisine: Europe, Italian
Ingredients: 2 pounds, globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds; 1 tablespoon, kosher salt; 8 slices, high-quality white bread (about 8 ounces), torn into quarters; 1 cup, grated Parmesan cheese (about 2 ounces); , Salt and ground black pepper; 1 cup, unbleached all-purpose flour; 4 , large eggs; 6 tablespoons, vegetable oil; 3 (14.5-ounce) cans, diced tomatoes; 2 tablespoons, extra-virgin olive oil; 4 medium cloves, garlic, minced or pressed through garlic press (about 1 generous tablespoon); 1/4 teaspoon, red pepper flakes; 1/2 cup, fresh basil leaves chopped; , Salt and ground black pepper; 8 ounces, whole milk mozzarella or part-skim mozzarella, shredded (2 cups); 1/2 cup, grated Parmesan cheese (about 1 ounce); 10 , fresh basil leaves torn, for garnish

Main Courses
Europe
Italian
Fruits & Vegetables
Vegetables
Vegetarian

By Diane Unger ･ Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV

Traditional recipes fry breaded eggplant in copious amounts of oil. Could we eliminate the frying, streamline the dish, and make it taste better than the original?

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6 to 8

TIME 2 hours, plus 30 minutes standing

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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