Eggplant is a staple of Italy due to its versatility and flavor. This recipe is delicious with the Bechamel sauce!
Ingredients
Eggplant
2½ pounds eggplant (2 to 3 medium), trimmed, peeled and cut crosswise into ¼-inch thick slices, 2½ teaspoons salt, Divided: ¾ cup all-purpose flour, 3 large eggs, 2 cups seasoned Italian breadcrumbs, Olive oil for deep-frying (about 3 cups), 3 cups (12 oz) shredded whole milk mozzarella cheese, 2 tablespoons finely grated Parmigianno-Reggiano, Fresh chopped basil, for serving
Marinara Sauce
1- 28 ounce can whole peeled tomatoes, 1 medium yellow onion, 2 large clovers garlic, extra virgin olive oil, tsp dried oregano, pinch red paper flakes, salt to taste
Bechamel Sauce
3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 1½ cups milk, ½ cup finely grated Parmigiano Reggiano, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper
How To Make
1
Lay out long sheet of paper towels on the counter or table. Place the lightly salted eggplant on the paper towels for 45 minutes to pull out the moisture. I lightly dust the eggplant with a paper towel after the 45 minutes to soak up the moisture and remove excess salt. Make the simple Marinara Sauce: Sauté chopped onion and garlic for 5 minutes. Add a little Vaso di Marina wine and let simmer for 5 minutes. Add tomatoes. Simmer for 30 minutes Blend with immersion blende to smooth.
2
Make the Bechamel Sauce: : Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Add the milk and whisk until evenly combined. Bring to a boil, then reduce the heat to medium-low and simmer, whisking constantly, for 2 minutes, until the mixture thickens. Whisk in the Parmigiano Reggiano, salt, and pepper. Set aside.
3
Eggplant: Combine the flour and ¾ teaspoon salt on a large plate. Whisk the eggs with 2 tablespoons cold water in a wide bowl. Mix the breadcrumbs with ¾ teaspoon salt on a large plate.
Lightly coat each slice of eggplant in the flour, shaking off excess. Dip in egg mixture, letting any excess drip off, then dredge in the breadcrumbs, pressing with your fingertips so the crumbs adhere. Set the breaded eggplant slices aside on a baking sheet.
Sauté the eggplant. Pour enough oil into a large skillet to measure about ¼-inch deep and heat over medium heat until hot. Sauté slices of eggplant flipping once, until golden brown, about 3 minutes per side. Transfer to the paper towel-lined baking sheet.
Preheat the oven to 425°F and set an oven rack in the middle position.
Spread ¾ cup of the marinara sauce over the bottom of a 9×13-inch baking dish. Layer in one-third of the eggplant slices, overlapping the slices to fit. Cover the eggplant with another ¾ cup of marinara sauce. Sprinkle with 1 cup of the mozzarella cheese, then spoon about one-third of the béchamel sauce over the cheese in spoonful’s. Repeat two more layers, leaving the edges of the eggplant exposed on the top layer to create crispy edges. Sprinkle with the Parmigiano Reggiano. Bake until bubbling and golden brown, 30 to 35 minutes. Cool, loosely covered with foil, for about 20 minutes. Scatter the basil over top (if using), cut into slices, and serve.
