Chestnut Free Melanzane Parmigiana
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Learn more →Ingredients
6 servings
- 2 large eggplants (about 2 ½ lb total), sliced into ¼-inch rounds
- 1 ½ tsp kosher salt, plus more for salting the eggplant
- 3 tbsp olive oil, divided, plus more for brushing
For the tomato sauce
- 3 cloves garlic, thinly sliced
- 1 can (28 oz) crushed tomatoes
- ¼ tsp red pepper flakes
- ½ tsp sugar
- ½ cup fresh basil leaves, loosely packed, divided
For assembly
- 1 lb fresh mozzarella, thinly sliced
- 1 cup finely grated parmesan cheese
Instructions
- 1
Arrange the eggplant slices in a single layer in a colander set over the sink or a rimmed baking sheet. Sprinkle both sides generously with kosher salt and let stand for 30 minutes, until the slices have released visible moisture and feel slightly limp.
- 2
While the eggplant drains, make the tomato sauce. Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 2 minutes. Add the crushed tomatoes, red pepper flakes, sugar, and 1/4 cup of the basil. Simmer over medium-low heat, stirring occasionally, until the sauce has thickened slightly and the oil has risen to the surface, about 15 minutes. Season with 1/2 tsp kosher salt and remove from heat.
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