Ingredients
1 can whole tomatoes
2 tbsp. olive oil
Kosher salt
All-purpose flour
4 large eggs
2 c. seasoned dry bread crumbs
1 eggplant, thickly sliced
6 cloves garlic, sliced
12 oz. fresh mozzarella, thinly sliced
1 c. freshly grated Parmesan cheese
1 c. basil leaves
Preparation
Step 1Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices and olive oil. Season the sauce with salt.Step 2Put the flour, eggs, and bread crumbs in 3 large, shallow bowls. Working with 1 slice at a time, dredge the eggplant in the flour, shaking off any excess. Dip the eggplant in the egg, letting any excess drip back into the bowl, then coat with bread crumbs.Step 3In a large nonstick skillet, heat 1/8" of oil until shimmering. Line a rack with paper towels. Add 1/3 of the garlic and breaded eggplant to the hot oil. Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes. Transfer the fried eggplant to the paper towels to drain. Using a slotted spoon, discard the fried garlic. Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed.Step 4Lightly oil a 10" springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of Parmesan. Tear 1/3 of the basil leaves over the cheese. Repeat with the remaining ingredients for a total of 4 layers, ending with a layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining Parmesan on top.Step 5Wrap the entire pan in foil and set on a large rimmed baking sheet. Bake the eggplant for about 1 hour, until heated through.Step 6Increase the oven temperature to 400°. Remove the foil from the top of the eggplant and bake for 10 minutes longer, until lightly browned on top. Remove from the oven and let rest for at least 15 minutes before unmolding. Cut into wedges and serve.
