Vegetables
One of our favourites, The eggplant is first coated with breadcrumbs and baked then assembled like lasagna
One of our favourites, The eggplant is first coated with breadcrumbs and baked then assembled like lasagna.
In 2 batches, toss the eggplant with 1-tsp salt and let it drain in a colander for about 45 minutes. Meanwhile, adjust 2 oven racks to the upper and lower middle positions. Place a rimmed baking sheet on each rack and heat oven to 425°F.
Combine the flour and 1-tsp pepper in a large zipper lock bag. Shake to combine. Beat the eggs into a shallow dish. Combine the breadcrumbs, 1-cup of Romano, 1/4-tsp salt and 1/2-tsp pepper in a second shallow dish.
Spread the drained eggplant over paper towels. Wipe away as much salt as possible. Press each slice firmly to remove as much liquid as possible.
Work with 8 slices of eggplant at a time. Place the 8 slices in the bag with the flour, seal and shake to coat. Remove the eggplant and shake off excess flour. Dip into the eggs. Remove from eggs and allow excess to drip off. Coat evenly with breadcrumbs, pressing them on to stick. Lay the coated slices on a wire rack and coat the remaining slices in the same manner.
Remove the preheated baking sheets from the oven. Pour 3-tbsp of oil over each baking sheet, tilting to coat. Place the eggplant in a single layer over the hot baking sheets. Bake for about 20 minutes, until the first side is well browned and crisp. Flip the slices over and switch the baking sheet positions. Continue for another 10 minutes or until browned. Leave oven on.
Spread 1-cup of the tomato sauce over the bottom of a 9x13” baking dish. Shingle half of the eggplant slices over the sauce. Spoon 1 more cup of sauce over the slices. Sprinkle with half of the mozzarella. Shingle the remaining eggplant in the dish and dot with another cup of sauce leaving the majority of the slices exposed to remain crisp. Sprinkle with 1/4-cup of Romano and the remaining 1-cup of mozzarella.
Place the dish on the lower middle rack of the oven. Bake until the cheese is bubbling and well browned, about 15 minutes. Sprinkle with basil over top if using. Let cool 10 minutes before serving. Serve the remaining 1-cup tomato sauce and 1/4-cup Romano with each serving.