Melanzane alla Parmigiana -- Madness Kingdom

Method

Step 1

Slice the eggplants lengthwise into rounds about 1/4 inch thick. Lay them in a colander, sprinkling salt between the layers, and let them sit for 30 minutes to draw out bitter liquid.

Step 2

Pat each eggplant slice very dry with paper towels, pressing to squeeze out moisture. Dry slices fry crisp instead of soggy.

Step 3

Set a large skillet over medium-high heat with the olive oil. When it shimmers, fry the eggplant slices in batches for about 2 minutes per side until golden. Drain on paper towels.

Step 4

Make the sauce. In a saucepan over medium heat, warm 2 tablespoons of the frying oil and cook the garlic for 1 minute. Add the crushed tomatoes and 1 teaspoon salt.

Step 5

Simmer the sauce gently for about 15 minutes, stirring occasionally, until slightly thickened. Stir in half the torn basil and turn off the heat.

Step 6

Heat the oven to 375 degrees Fahrenheit.

Step 7

Spread a thin layer of tomato sauce over the bottom of a 9 by 13 inch baking dish so nothing sticks.

Step 8

Lay down a single layer of fried eggplant, slightly overlapping the slices. Spread on more sauce, then sprinkle with shredded mozzarella, grated Parmesan, and a few basil leaves.

Step 9

Repeat the layers of eggplant, sauce, and cheeses until everything is used, aiming for about 3 layers and ending with a generous cap of sauce and both cheeses.

Step 10

Cover loosely with foil, tented so it does not touch the cheese, and bake for 25 minutes.

Step 11

Remove the foil and bake another 20 minutes until the top is golden brown and the edges are bubbling.

Step 12

Let it rest for 15 minutes before cutting so the layers set and hold together. Scatter with remaining basil and serve warm.

Tips from the test kitchen

Salting and thoroughly drying the eggplant is the difference between a crisp and a soggy parmigiana.
Resting before slicing keeps the layers neat instead of sliding apart.

Melanzane alla Parmigiana