Jo-Anne van den Berg-Ohms2 large eggplants, about 2 pounds (preferred: Black Opal or Vittoria)
1 cup flour
Salt and pepper
4 cups panko crumbs
3 cups plum tomato or marinara sauce
20 basil leaves
1 pound fresh mozzarella cheese
1/2 pound Fontina cheese
1/2 cup grated Parmesan cheese
John Scheepers * Bantam, CT
We hope that you will love our 3-Cheese Eggplant Parmesan as much as we do. We like to make a winter stockpile of Oven-Baked Eggplant in advance so we can make this supremely comforting dish whenever the spirit moves us over the winter.
3-Cheese Eggplant Parmesan
Preheat oven to 375 degrees F. Peel the eggplant. (If it is just picked, you may want to leave the skin on.)
Cut it into half inch rounds. Very lightly oil two baking sheets with the olive oil.
Add a little salt and pepper to the flour in a bowl. In a second bowl, fork stir the eggs. Put the panko
crumbs in a third bowl. (If you donít have panko crumbs, you can use herbed bread crumbs or a
combination of panko and herbed bread crumbs.) Dredge each eggplant slice in the flour, tapping off any
excess. Dip each eggplant slice in the egg wash, and then the panko crumbs, pressing to coat evenly and
lightly. Place the breaded eggplant slices on the oiled baking sheets, spreading them out evenly. Bake at
375 degrees F until just golden, about 20 minutes. Flip the slices over and bake for another 15 minutes.
Remove from the oven and set aside.
Turn the oven down to 350 degrees F. Slice the mozzarella cheese into 1/2 rounds and cut into narrow
matchstick pieces (easier than grating). Grate the Fontina cheese. Finely scissor-cut the basil into narrow
slivers. Slowly heat the tomato sauce over low heat.
Spread a little bit of the warm tomato sauce on the bottom of a 9 x 13 inch baking dish. Arrange a single
layer of the oven-baked eggplant in the baking dish, positioning them closely together. Spread a thin layer
of tomato sauce over the eggplant. Lightly scatter half of the fine basil slivers over the sauce. Evenly
scatter half of the mozzarella and Fontina cheeses over the top. Drizzle tomato sauce lightly over the
surface. Repeat with another layer of eggplant rounds, tomato sauce, basil and mozzarella and Fontina
cheeses. Top with grated Parmesan. Bake at 350 degrees F for 20 minutes until bubbling hot. Remove
from oven. Let it rest for 5 minutes to set a little bit before serving.