One eggplant Parmesan recipe calls for 3 medium eggplants, cut into rounds about 1/3-inch thick, 3 1/4 teaspoons of salt, 5 pounds of plum tomatoes, 1 1/2 cups plus 3 tablespoons of olive oil and 2 large, finely chopped cloves of garlic. The recipe serves eight.
The recipe also calls for 20 leaves of fresh basil, torn in half, 3/4 of a teaspoon of black pepper, 1/4 of a teaspoon of dried flakes of hot red pepper, 1 cup of all-purpose flour and 5 large eggs. It also requires 3 1/2 cups of panko breadcrumbs, 2/3 of a cup of finely grated Parmigiano-Reggiano cheese, and 1 pound of fresh mozzarella cheese, chilled and sliced thin.
Allow the eggplant slices to drain. While they drain, prepare the sauce and preheat the oven to 375 degrees Fahrenheit. Dredge, fry and arrange the eggplant slices with the other ingredients in a baking dish, and bake for about 40 minutes.
Another eggplant Parmesan recipe calls for 4 medium or 8 small eggplants, cut in half lengthwise. Other ingredients are 3/4 of a cup plus 2 tablespoons of olive oil, 1 finely chopped, medium onion, 10 garlic cloves, 8 whole and 2 finely chopped, and 2 tablespoons of tomato paste. It also includes 1 28-ounce can of whole, peeled tomatoes, Kosher salt and black pepper to taste, 8 sprigs of oregano and 1 1/4 cups of coarse breadcrumbs. The remaining ingredients are 12 ounces of fresh Mozzarella cheese, torn into pieces, and 3 ounces of finely grated Parmesan cheese.
This recipe is similar to the first in that the sauce is made, but the eggplants are not fried. The meal is assembled in two baking dishes and baked at 400 degrees Fahrenheit oven for about 30 minutes.