Eggplant Parmesan

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Recipe:

Ingredients:

• 3 medium-large eggplants, trimmed at head and tail and cut crosswise into ¹/₂-inch slices
• ¹/₄ cup olive oil, plus more for brushing eggplant
• 1 large Spanish onion, peeled and cut into small dice
• 1 large clove garlic, peeled and thinly sliced
• 1 ¹/₂ teaspoons dried oregano
• 1 teaspoon red pepper flakes, or to taste
• One 28-ounce can peeled whole or crushed tomatoes
• 1 tablespoon red wine vinegar
• ¹/₂ cup fresh basil leaves
• Kosher salt and freshly ground black pepper
• ¹/₂ cup grated Parmesan cheese, or to taste
• ¹/₂ cup grated mozzarella
• ¹/₃ cup dry bread crumbs
• 1 tablespoon chopped fresh oregano leaves (optional)

Directions:

1. Heat the oven to 450°F. Brush both sides of the eggplant slices with oil and place in a single layer on two or more baking sheets. Roast until the bottoms are golden brown, 10 to 15 minutes, then flip and bake until the other sides are lightly browned. Set aside. Reduce the oven temperature to 375°F.
2. Meanwhile, in a large saucepan set over medium heat, heat 2 tablespoons of the remaining oil until it shimmers, then add the onion to the pan. Sauté until softened and starting to turn translucent, about 10 minutes, then add the garlic, dried oregano, and red pepper flakes and cook for another minute or so. Add the tomatoes and their juices, breaking up whole tomatoes with a spoon. Cover the pan, reduce the heat to low, and simmer for 15 to 20 minutes.
3. Add the vinegar to the tomato mixture along with the basil, and salt and black pepper to taste. Spoon a few tablespoons of the sauce into a medium baking pan or casserole and scatter some Parmesan over it. Put a layer of eggplant over the sauce and cheese. Spread some more sauce and Parmesan over the eggplant, then top with another layer of eggplant. Repeat until you’ve run out of eggplant, and top with the remaining sauce and Parmesan. Scatter the mozzarella over the top of the casserole.
4. Put the bread crumbs in a small bowl and moisten them with 1 to 2 tablespoons of the remaining oil, then sprinkle the mixture over the top of the shredded mozzarella, eggplant, and sauce. Bake until the casserole is bubbling and heated all the way through, 30 to 40 minutes, depending on the size of the pan. Allow to rest for 5 to 10 minutes before serving, and shower with fresh oregano if you’d like.

Reprinted from See You on Sunday. Copyright © 2019 by Sam Sifton. Photographs © 2019 by David Malosh. Published by Random House, an imprint of Penguin Random House, LLC.”

This recipe was featured in the February 16th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.