The Best Eggplant Parmesan

Name: The Best Eggplant Parmesan
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 2 casseroles (8 servings each).
Cuisine: Europe, Italian
Ingredients: 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; EGGPLANT:; 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; CHEESE:; 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 shredded part-skim mozzarella cheese; Additional fresh basil, optional

TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min. + standing YIELD: 2 casseroles (8 servings each).

I love eggplant and have many recipes that include it, but this one is my favorites. The cheeses and seasonings make the dish unforgettable. —Dottie Kilpatrick, Wilmington, North Carolina

Ingredients

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
EGGPLANT:
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
CHEESE:
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 shredded part-skim mozzarella cheese
Additional fresh basil, optional

Directions

1. 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.
2. 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 and then bread crumb mixture.
3. In a large skillet, cook eggplant in batches in oil until tender, 5 minutes on each side. Drain on paper towels. In a bowl, combine eggs, ricotta cheese, 1/2 cup Parmesan cheese, basil and pepper.
4. Preheat oven to 350°. In each of 2 greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, 4 eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers, sprinkling each with the remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand for 10 minutes before cutting. If desired, sprinkle with additional fresh basil.

Nutrition Facts

1 piece: 585 calories, 40g fat (14g saturated fat), 132mg cholesterol, 935mg sodium, 32g carbohydrate (11g sugars, 7g fiber), 29g protein.