Parmesan with eggplant

Ingredients:

Eggplants

• 2 medium eggplants (1 kg), washed and cut into thick slices, about 1 cm.
• 1/2 cup flour
• 5 large eggs
• 3 tbsp. milk
• 4 cups Italian herb breadcrumbs
• 1 tbsp. l. dried oregano
• 1 tbsp fresh thyme leaves
• Vegetable oil for frying, as needed (about 1.5 – 2 cups)
• 700 g mozzarella cheese, thinly sliced
• 1/2 tbsp. grated parmesan
• 450 g grated provolone
• 2 handfuls fresh basil leaves (chopped)

Tomato sauce

• 3 cans (800 g each) of tomatoes (plum variety) preserved in their own juice
• 1/4 cup olive oil
• 3 medium onions, peeled and cut into thin half rings
• 6 cloves garlic, peeled and grated
• 1 tbsp crushed red pepper flakes
• 1 tbsp. granulated sugar

Preparation:

1. Tomato sauceHeat olive oil in a large skillet over high heat. Add the onion, garlic, salt, and red pepper flakes. Cook until the onion is translucent, 3 to 5 minutes. Add the sugar and canned tomatoes.
2. Using a wooden spoon, crush a few tomatoes and continue cooking over medium heat for 10-15 minutes, stirring occasionally. Taste and adjust the seasonings if needed—the flavors should be evenly blended with the tomatoes. If all the tomatoes haven't softened, cook for a few more minutes, then remove from heat and cool.
3. Eggplants (You can skip this step if you're short on time): Arrange the eggplant slices in a single layer on two baking sheets. Sprinkle both sides with salt and let them sit for an hour. The salt will draw out excess moisture and remove any bitterness. After an hour, rinse the eggplants in cold water and dry thoroughly with a kitchen towel.
4. Place flour in a medium bowl and season with salt and pepper. In another bowl, combine eggs, milk, salt, and pepper.
   
   In the third bowl Italian herb breadcrumbs Mix with oregano, thyme leaves, and season with salt and pepper. Dredge each eggplant slice in flour, shake off excess, and dip first in the egg mixture, then coat in breadcrumbs on both sides. Place the eggplants on a baking sheet in a single layer.
5. In a large skillet, add enough oil to cover the bottom to a depth of 1 cm. Heat the oil until it begins to smoke slightly (or, using a thermometer, bring the oil to a temperature of 190–200°C). Using tongs, place the eggplants in the skillet and cook until golden brown, about 2 minutes per side.
6. Remove the fried eggplants from the pan and place them on a baking sheet lined with a kitchen towel to absorb excess oil. You can lightly season the eggplants with salt. Make sure the oil is heated to the correct temperature when adding the next batch.
7. Preheat oven to 170°C.
8. Main courseSpread about 1/4 of the tomato sauce in the bottom of an ovenproof baking dish (22 to 33 cm). Arrange the fried eggplant slices on top of the sauce, overlapping them. Cover the eggplants with 1/3 of the mozzarella slices. Sprinkle with 1/4 of the Parmesan and provolone. Crumble the basil leaves on top.
   
   Pour the sauce over the top and make two more layers in the same order. Cover the top layer with the remaining mozzarella cheese. Press the dish firmly into place before placing it in the oven.
9. Bake the Parmesan cheese on the top rack for about 35-40 minutes (until the cheese is melted and bubbling). For a more intense browning, move the dish directly under the top burner (if your stove has one) for 1-2 minutes.
   
   The dish will look so appetizing that you won't be able to resist pinching off a piece of the cheese crust before offering it to your guests.