Eggplant Parmesan

 I found this recipe on the internet one day.  It is said to be inspired by an eggplant parmesan from a restaurant in Rome.  The eggplant is not breaded as it usually is in the states.  It has lots of cheese and is yummy.

Eggplant Parmesan

Ingredients:

• 3 medium eggplants (about 3 lbs.), not peeled, stems removed and sliced lengthwise into 1/4 inch thick planks
• Kosher salt
• 2 T. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 medium garlic cloves, finely chopped
• 1/2 tsp. freshly ground black pepper
• One 24.5 oz (700 g) bottle or can tomato puree (passata)
• 1/2 cup water
• vegetable oil, for frying
• 1/2 cup fresh basil leaves, roughly torn
• 1 lb (454 g) mozzarella, cut into 1/4 inch cubes
• 2 cups (140 g) grated Parmesan

Directions:

1. Line two large baking sheets with clean dish towels or several layers of paper towels.  Layer the eggplant planks on top (it's OK if they overlap a little) and sprinkle generously with salt.  Allow to rest at least 1 hour to draw out some moisture, then firmly pat them, dry with paper towels.
2. Meanwhile, heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. Add the garlic, 1 tsp. kosher salt, and the black pepper and cook, stirring, until fragrant, about 1 minute.
3. Stir in the tomato puree and water, partially cover the pan, and cook, stirring occasionally, until the sauce thickens, 15-20 minutes.  Set aside.
4. Line a large plate or baking sheet with paper towels and set nearby.   Heat 1/4 inch of vegetable oil in a large frying pan over medium heat until shimmering.  Add a single layer of eggplant planks to the hot oil and fry, flipping once, until lightly golden and tender, about 3 minutes per side. Transfer the fried eggplant to the prepared plate and continue frying the remaining eggplant in batches, adding more oil to the pan as necessary.
5. Preheat the oven to 400 degrees F. Spread about 1/3 of the tomato sauce into the bottom of the 9X13 baking dish. Layer about half the eggplant slices over top, then top with 1/3 of the sauce, and about half of the basil leaves, mozzarella, and Parmesan.  Layer the remaining eggplant slices over top, followed by the remaining sauce, basil leaves, and both cheeses.
6. Bake, uncovered, until the eggplant mixture is bubbling and lightly browned, 30-35 minutes. Remove from the oven and let rest for 10-15 minutes before serving. It should be quite saucy and scoopable, rather than sliceable.