Eggplant Parmigiana

Name: Eggplant Parmigiana
Ingredients: 2 (28-oz.) cans plum tomatoes with their juices; 3 Tbsp. extra-virgin olive oil; 6 large garlic cloves, peeled; Kosher salt; Freshly ground black pepper; 3 large eggs; 1¼ cups dried plain fine bread crumbs; 1 Tbsp. dried Italian seasoning, or equal parts dried basil, dried rosemary, and dried oregano; 3 medium eggplants (about 3 lb. total), mostly peeled except for a few strips of skin, sliced into thin rounds slightly thinner than ¼ in.; About 1 cup extra-virgin olive oil; 1½ cups (about 10½ oz.) shredded mozzarella cheese (not fresh); 3 Tbsp. finely grated Pecorino Romano

www.saveur.com

Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano—in this family recipe from SAVEUR editor-in-chief Stacy Adimando.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

2 (28-oz.) cans plum tomatoes with their juices
3 Tbsp. extra-virgin olive oil
6 large garlic cloves, peeled
Kosher salt
Freshly ground black pepper
3 large eggs
1¼ cups dried plain fine bread crumbs
1 Tbsp. dried Italian seasoning, or equal parts dried basil, dried rosemary, and dried oregano
3 medium eggplants (about 3 lb. total), mostly peeled except for a few strips of skin, sliced into thin rounds slightly thinner than ¼ in.
About 1 cup extra-virgin olive oil
1½ cups (about 10½ oz.) shredded mozzarella cheese (not fresh)
3 Tbsp. finely grated Pecorino Romano