- The Sauce:
- 1/4 cup extra-virgin essential olive oil
- 3 medium yellow onions, peeled, halved, and reduce thin slices
- 6 cloves garlic clove, peeled and grated
- Kosher salt
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 3 (28-ounce) cans San Marzano whole plum tomato plants
- The Eggplant:
- 2 medium eggplants, washed and reduce 1/2-inch thick models (a couple of 1/2 pounds)
- 1/2 cup all-purpose flour
- Freshly ground pepper
- 5 large eggs
- 3 tablespoons dairy
- 4 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, when needed, about 1 1/2 to two cups
- 1 1/2 pounds mozzarella cheese, reduce thin slices
- 1/2 cup grated Parmesan
- 1 pound provolone cheese, grated
- 2 handfuls fresh tulsi, leaves only, torn
I truly think this is exactly what I'd eat in my last meal on the planet. It is so easy and, when done correctly, sublime. I am unable to give up eating this!
For that tomato sauce: Inside a large skillet, heat the essential olive oil over medium-high temperature. Add some onion and garlic clove and season with salt and red pepper flakes. Prepare before the onions become translucent, three to five minutes. Add some sugar and also the canned tomato plants. Make use of a wooden spoon to interrupt up a few of the whole tomato plants and prepare ten to fifteen minutes over medium heat, stirring every so often. Taste for seasoning, the tomato plants ought to be fairly damaged lower and also the flavors uniting. Prepare for an additional couple of minutes when the tomato plants still taste like they require more time to interrupt lower. Put aside to awesome.
For that eggplant (this task is optional, let it rest out for those who have short time): Arrange the eggplant models in one layer on 2 baking sheets. Sprinkle with salt on sides of every slice and let it take about one hour. Salting it draws the liquid and bitter flavor. After an hour or so, rinse with cold water and dry them completely having a kitchen towel.
Place the flour inside a medium bowl and season with pepper and salt. In another bowl, whisk together the eggs and milk and season with pepper and salt. Inside a third bowl, combine the breadcrumbs using the oregano and fresh thyme leaves and season with pepper and salt. Dip each eggplant slice within the flour and get rid of any excess. Then, dip within the egg mixture, and lastly within the breadcrumbs. Make certain to coat each side of every slice of eggplant. Place them in single layers around the baking sheets.
Inside a large skillet, pour enough oil to amass about 1/2-inch towards the bottom. Heat the oil until it starts to smoke gently (alternatively, test having a thermometer and hold back until the oil registers between 380 levels F and 400 levels F). Use a set of kitchen tongs to include just one layer from the eggplant towards the pan. Prepare them until they're golden brown, a couple of minutes on every side. Remove in the oil and transfer to some baking sheet fitted having a kitchen towel therefore the eggplant can drain because the others prepare. Season gently with salt. Be certain to reheat the oil look out onto temperature before adding another batch of slices towards the pan.
Preheat oven to 350 levels F.
To put together: Inside a 9 by 13-inch baking dish. spoon about 1/4 from the tomato sauce at the base. Top having a layer from the fried eggplant the eggplant slices can overlap slightly. Top about 1/three of the mozzarella slices. Sprinkle about 1/4 from the Parmesan and provolone cheeses. Top having a layer of torn tulsi leaves. Spoon sauce and repeat the layering 2 more occasions to create 3 layers. Finish using the remaining mozzarella. Carefully press the layers lower firmly in to the dish once put together. Put the dish in the top end from the oven and prepare before the cheese is melted and bubbly, 35 to 40 minutes. For added browning, place the dish underneath the broiler for just a few minutes right before serving to obtain an extra brown cheesy top. I usually nibble on a little bit of that before discussing it with my buddies!
Recipe thanks to Alex Guarnaschelli