2 1/2 lb medium eggplants (about 3), cut crosswise into 1/2-inch-thick rounds
1 teaspoons salt
2 cans of diced tomatoes, drained
1 can of tomato sauce
1 1/2 cups plus 3 Tablespoons of olive oil
2 large garlic cloves, finely chopped
2 teaspoons of basil
3/4 teaspoon black pepper
1 cup oat flour
1 cup rice flour
5 large eggs
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced
Heat 3 tablespoons oil in a heavy pot over medium heat until hot but not smoking, then add onions and saute until translucent. Add tomatoes, tomato sauce, basil, 1 teaspoon salt, and garlic and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
Stir together oat and rice flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl. Add 3 tablespoons of cold water to eggs to thin.
Working with 1 slice at a time, dredge eggplant in egg, and then the flour, shaking off excess, then dip in egg again, letting excess drip off. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with the Parmigiano-Reggiano.
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
No comments:
Post a Comment