Aubergine Parmesan

Ingredients for Aubergine Parmesan

• 1.1kg medium aubergines (about 3), cut crosswise into 1/3-inch-thick rounds

• 3 1/4 teaspoons salt

• 2.3kg plum tomatoes

• 350ml plus 3 tablespoons olive oil

• 2 large garlic cloves, finely chopped

• 20 fresh basil leaves, torn in half

• 3/4 teaspoons black pepper

• 1/4 teaspoons dried hot red pepper flakes

• 130g plain flour

• 5 large eggs

• 450g panko * (Japanese bread crumbs)

• 60g finely grated Parmigiano-Reggiano (100g )

• 450g chilled fresh mozzarella (not unsalted), thinly sliced

Toss aubergine with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

While aubergine drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 45ml oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoons pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 191°C.

Stir together flour, remaining 1/4 teaspoons salt, and remaining 1/4 teaspoons pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 80ml Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge aubergine in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer aubergine to sheets of wax paper, arranging slices in 1 layer.

Heat remaining 350ml oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry aubergine 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 240ml tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of aubergine slices in 1 layer over sauce, overlapping slightly if necessary. Cover aubergine with about one third of remaining sauce (about 650ml ) and one third of mozzarella. Continue layering with remaining aubergine, sauce, and mozzarella. Sprinkle top with remaining 40g Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

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