Eggplant Parmesan with Crisp Bread Crumb Topping

Name: Eggplant Parmesan with Crisp Bread Crumb Topping
Cook time: 1 h 30 min
Yield: 8
Ingredients: 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying; 1 onion, finely chopped; 3 garlic cloves, very finely chopped; Two 28-ounce cans whole, peeled Italian tomatoes, drained; Kosher salt and freshly ground pepper; 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick; 3 tablespoons coarsely chopped basil; 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces; 1 cup freshly grated Parmigiano-Reggiano cheese; 3 tablespoons dry bread crumbs

Eggplant Parmesan with Crisp Bread Crumb Topping was pinched from <a href="http://www.foodandwine.com/recipes/eggplant-parmesan-with-crisp-bread-crumb-topping" target="_blank">www.foodandwine.com.</a>

"This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce, layered with gooey fresh mozzarella. The best part is the exceptionally crisp topping, made with dry bread crumbs...."

INGREDIENTS

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3 tablespoons extra-virgin olive oil, plus about 2 cups for frying

•

1 onion, finely chopped

•

3 garlic cloves, very finely chopped

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Two 28-ounce cans whole, peeled Italian tomatoes, drained

•

Kosher salt and freshly ground pepper

•

8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick

•

3 tablespoons coarsely chopped basil

•

1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces

•

1 cup freshly grated Parmigiano-Reggiano cheese

•

3 tablespoons dry bread crumbs

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