Eggplant Parmesan + Mario Batali’s Version
1 eggplant ; pared
1 1/2 cups bread crumbs
3/4 cup olive oil
1 cup Parmesan cheese
2 teaspoon oregano
1/2 pound mozzarella cheese
3 ounces canned tomato sauce
Heat oven to 350. Cut egglplant into 1/4 inch slices.
Slice pared eggplant about 1/4 to 1/2 inch thick. Heat oil in large skillet.
Dip eggplant slices into the beaten eggs then dredge in the bread crumbs. (I put my crumbs in a flour shaker and shake the crumbs onto both sides of each egg-soaked piece. This seems to be not nearly as messy.)
Cook in the olive oil until just golden brown on both sides. Place browned slices in bottom of a casserole dish.
Sprinkle with some of the Parmesan, oregano, and Mozzarella. Then top with a layer of tomato sauce. Repeat with additional layers until all eggplant is used.
Top last layer with Mozzarella. Bake uncovered 1/2 hour, or until sauce is bubbly and cheese is meltd.
Note: Be prepared with extra eggs, bread crumbs, Mozzarella, oregano, Parmesan, and tomato sauce. Amounts of these ingredients will vary depending on the size of your eggplant.
I tried Mario Batali’s version, and liked the results. It’s much easier. Rather than browning the eggplant in oil, Mario browns his in a hot oven. This worked out very nicely.
For the sauce, chopped one sweet onion and two shallots; combined with a couple of 8 ounce cans of tomato sauce; 1/3 pound chopped fresh mushrooms, a bit of sugar; salt and pepper; and oregano. I cooked slowly over low heat for a couple of hours.