Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. —Dottie Kilpatrick, Wilmington, North Carolina
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 2 cans (28 ounces each) crushed tomatoes
- 1 cup pitted ripe olives, chopped
- 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
- 3 tablespoons capers, drained
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 3 cups dry bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
- 1 cup olive oil
- 2 large eggs, beaten
- 2 cartons (15 ounces each) ricotta cheese
- 1-1/4 cups shredded Parmesan cheese, divided
- 1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
- 1/2 teaspoon pepper
- 8 cups (32 ounces) shredded part-skim mozzarella cheese
- In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened.
- Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture.
- In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.
- Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting. Yield: 2 casseroles (8 servings each).
Originally published as The Best Eggplant Parmesan in Taste of Home October/November 2010, p36
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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