- Level: Intermediate
- Yield: Serves 4 to 6
- Total time: 2 hr 45 min
- Prep time: 35 min
- Inactive time: 1 hr
- Cook time: 1 hr 10 min
Imagine this as your ultimate last-meal indulgencesimple to make, yet so divine you'll crave it endlessly. Get ready to create pure magic in your kitchen!
The Sauce:
- 1/4 cup extra-virgin olive oil
- 3 medium yellow onions, peeled, halved, and thinly sliced
- 6 garlic cloves, peeled and finely grated
- Kosher salt
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 3 (28-ounce) cans San Marzano whole plum tomatoes
The Eggplant:
- 2 medium eggplants, washed and cut into 1/2-inch thick slices (approximately 2 1/2 pounds)
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 5 large eggs
- 3 tablespoons whole milk
- 4 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil for frying, as much as needed (around 1 1/2 to 2 cups)
- 1 1/2 pounds mozzarella cheese, sliced thinly
- 1/2 cup grated Parmesan cheese
- 1 pound provolone cheese, grated
- 2 handfuls fresh basil leaves, torn
Instructions:
- To make the tomato sauce: Heat olive oil in a large skillet over medium-high. Add onions, garlic, salt, and red pepper flakes. Saut until onions are translucent, 3-5 minutes. Stir in sugar and tomatoes, crushing some with a spoon. Simmer on medium 10-15 minutes, stirring occasionally, until tomatoes break down and flavors meld. Adjust seasoning; cook longer if needed. Cool and set aside.
- For the eggplant (optional): Arrange slices on baking sheets, salt both sides, and rest 1 hour to draw out moisture and bitterness. Rinse under cold water and pat dry.
- Set up three bowls: flour seasoned with salt and pepper; eggs whisked with milk, salt, and pepper; breadcrumbs mixed with oregano, thyme, salt, and pepper. Dredge eggplant in flour (shake excess), egg, then breadcrumbs. Place on baking sheets.
- Heat 1/2-inch vegetable oil in a skillet until lightly smoking (380-400F). Fry slices in batches, 2 minutes per side until golden. Drain on paper towels, salt lightly, and reheat oil between batches.
- Preheat oven to 350F.
- Assemble: In a 9x13-inch dish, layer 1/4 sauce, eggplant, 1/3 mozzarella, 1/4 Parmesan/provolone, and basil. Repeat twice more. Top with remaining mozzarella; press down gently.
- Bake in upper oven 35-40 minutes until bubbly. Broil 1-2 minutes for crispy top. Dive into that irresistible cheesy crustyou won't want to share!
