Inside Out Eggplant Parmigiana

photo by Romulo Yanes

from Gourmet Magazine

submitted by Wells Whitney

serves 4

For the tomato sauce:

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 (14-ounce) can whole tomatoes in juice

⅓ cup water

½ teaspoon sugar

3 tablespoons finely chopped basil

For the eggplant stacks:

2 (1 pound) eggplants

6 tablespoons olive oil, divided, plus additional for drizzling

¾ cup plain dry bread crumbs

½ cup grated Parmigiano-Reggiano

½ cup finely chopped flat-leaf parsley

4 garlic cloves, minced, divided

4 large eggs, lightly beaten

¾ cup water

¼ teaspoon hot red pepper flakes

¼ pound arugula, coarse stems discarded, coarsely chopped

1 cup packed basil leaves, coarsely chopped

½ pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (½-inch thick) slices

Eggplant: Turn on oven to 350° F. Cut 12 (⅓-inch thick) rounds from the widest portion of the eggplants. Brush both sides with 2 tablespoons oil and season with ½ teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. While eggplant rounds are baking prepare sauces below. When rounds are done transfer to a plate and keep warm, covered. Leave oven on.

Tomato sauce:  Heat oil in a heavy medium saucepan over medium high heat until it shimmers. Then cook onion and garlic, stirring occasionally, until softened, about 4 to 6 minutes.

Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and ¼ teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.

Egg patties and sauté arugula:  Stir together bread crumbs, parmesan, parsley, half of garlic, and ¼ teaspoon each of salt and pepper, then stir in eggs and water. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded ⅓cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 4 - 5 minutes. Transfer to paper towels to drain. Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in ⅛ teaspoon salt.

Assembling stacks and serving:  arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 tablespoons tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant slice. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

This is a lot of work but worth it. I made a mistake and used much more garlic than called for and it was still wonderful. One could also use fresh tomatoes, boiled a bit and skinned, for a bit more color and texture. This is really a main course, not a side, because of its size, but one could reduce everything and make it a side dish. Very delicious with a variety of flavors and textures. It held up overnight and was great the next day for lunch.