Michael Symon's Eggplant Parm from Fix it with Food

Updated at: Thu, 17 Aug 2023 08:49:23 GMT

Step 1

Liberally sprinkle salt on both sides of the eggplant slices and arrange them so they are standing up in a colander to drain for 30 minutes. Pat the slices dry with a kitchen towel and set aside.

Step 2

Preheat the oven to 400 degrees Fahrenheit. Line 2 sheet pans with foil and coat the foal with 2 Tablespoons of the olive oil.

Step 3

Divide the eggplant slices between the 2 pans, slightly overlapping them if necessary. Drizzle the remaining 6 tablespoons of olive oil over the eggplant and season with pepper. Roast until the slices are soft, about 12 minutes. Remive from oven and set aside.

Step 4

Spread 1/2 cup of the pomodoro sauce evenly over the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices across the bottom, slightly overlapping if necessary. Top the eggplant with another 1/2 cup of pomodoro sauce, followed by 1/3 of the parmesan and 1/2 of the basil. Arrange another layer of eggplant slices on top, followed by 1/2 cup pomodoro sauce, another 1/3 of the parmesan, all the mozzarella, and all the remaining basil. Arrange the final layer of eggplant slices on top, coat with the remaining 1/2 cup pomodoro sauce, and evenly distribute the remaining parmesan across the top.

Step 5

Cover the pan with foil and cook until the eggplant is soft throughout, about 30 minutes. Remove the foil and continue cooking until bubbling and set, about 15 minutes. Remove pan from the oven and let rest for 15 minutes before slicing. Serve with extra pomodoro sauce if desired.

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Makes leftovers