Eggplant Parmesan

• servings: 4 servings
• active time: 40 minutes
• total time: 1 hour 5 minutes

Ingredients

2 medium eggplants, about 1 1/2 lbs. (675 g) cut crosswise into 1/2-inch slices

Olive oil spray

2 cup fresh breadcrumbs (toasted with sandwich sprinkle, lemon peel, thyme, butter evoo) (4 slices of angelic bread)

1 cup freshly grated Parmigiano-Reggiano

pepper to taste

kosher salt

Red Pepper-Tomato Sauce

2 red bell pepper, stemmed and seeded, diced to yield about 2 cups

2 beefsteak tomatoes, diced to yield about 2 cups

kosher salt and pepper to taste

1/4 cup loosely packed fresh basil leaves

2 tablespoons butter, room temperature

(with favorite seasonings)

Directions

Preheat oven to 450 degrees. Line a baking sheet with parchment (if you wish) then spray some oil over top and spread out with your hand. Lay the eggplant slices in a single layer — use two baking sheets if necessary. Season generously with salt and pepper. Flip the slices, season with salt and pepper. spray with more m oil over top. Bake until golden brown, 15 to 20 minutes. Remove pan from oven, flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400 degrees.

Meanwhile, toss breadcrumbs with 1/3 cup grated parmesan cheese, 2 Tbsp. oil, and salt and pepper to taste. Set aside.

Into a 9-by-9-inch or similar baking pan, spoon a small amount of sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. Top with breadcrumb mixture.

Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

To make the sauce: Place peppers and tomatoes in a medium-sized saucepan or pot. Pour in 1/2 cup water and turn heat to high. Can season with 1 teaspoon kosher salt and pepper to taste, as well as granulated garlic, granulated shallots, tuscan sunset, and bay leaves. Bring to a simmer, then turn heat down to medium low. Set a timer for 25 minutes. After about five minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the 1/4 cup.

When the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot, add the basil & butter to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Taste. Adjust seasoning with more salt and pepper as necessary.