Updated Nov 24, 2014Chatelaine
small yellow onion, finely chopped
garlic clove, minced
whole San Marzano tomatoes
torn basil leaves
1 1/4 cups
medium Japanese eggplants, sliced into 1/2-in. rounds
- HEAT a large saucepan over medium. Add oil, then onion and garlic. Cook, stirring often, until soft, 2 to 3 min. Stir in tomatoes, breaking them up with a wooden spoon until chunky. Add 1/4 tsp salt and sugar. Season with fresh pepper. Bring to a boil, then reduce heat to medium-low. Simmer until thickened slightly, 10 min. Stir in vinegar and basil, then remove from heat.
- POSITION racks in top and bottom thirds of oven. Preheat to 425F. Line 2 baking sheets with foil. Pour flour into a large resealable bag. Combine bread crumbs with parmesan and remaining 1/4 tsp salt in another resealable bag. Season with fresh pepper. Beat eggs in a shallow dish. Add eggplant slices to flour and shake well. Dip floured slices in egg mixture, 1 at a time, until both sides are well coated. Then add each slice to bread crumb mixture and shake well to cover. Arrange in a single layer on prepared baking sheets.
- BAKE in top and bottom thirds of oven for 12 min. Flip slices, switch sheets and continue baking until eggplant is golden, 10 to 12 min. Remove from oven and preheat broiler. Top each eggplant slice with a scant 2 tbsp sauce, then 2 tsp mozzarella. Broil in 2 batches in top third of oven until cheese is bubbly, 1 min. Top with additional basil leaves.