Mamma Mia! Fresh Italian Eggplant Parmigiano!

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 9
• 1 tablespoon olive oil
• 1 medium chopped onion
• 8 ounces thinly sliced fresh mushrooms
• 2/3 cup minced fresh basil leaf
• 2 -3 tablespoons minced fresh garlic
• 3 tablespoons minced fresh italian parsley
• 2 tablespoons minced fresh oregano leaves
• 1 teaspoon minced fresh rosemary leaf
• 3 1/4 cups blanched diced fresh roma tomatoes, cored and skins removed or 1 (28 ounce) can diced tomatoes
• 3 1/4 cups blanched pureed fresh roma tomatoes, cored and skins removed or 1 (28 ounce) can tomato sauce
• 1/4 cup olive oil
• 2 -3 teaspoons ground fennel (may be ground in clean coffee grinder)
• 1/4 cup chianti wine or 1/4 cup dry red wine
• 2 teaspoons fine sea salt (to fresh tomato sauce only)
• 1/4 teaspoon freshly grated lemon zest
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup freshly grated parmesan cheese
• sugar or light corn syrup, to balance acidity
• 2 medium fresh eggplants (cut into 1/8-1/4 inch rounds)
• 1/2 cup olive oil
• 1 -3 freshly mashed garlic clove (use garlic press)
• 2 cups panko breadcrumbs
• 1 cup freshly grated parmesan cheese
• 1 teaspoon italian seasoning
• 1 1/4 teaspoons garlic salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 16 ounces shredded fresh mozzarella cheese or 16 ounces sargento shredded italian cheese blend
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon freshly grated parmesan cheese
• 2 teaspoons seasoned italian breadcrumbs
• 1 teaspoon finely minced fresh italian parsley

Recipe

• 1 prep vegetables and herbs needed for the saute (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); saute in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes.
• 2 bring 4 quarts unsalted water to boiling; carefully lower roma tomatoes needed for recipe on a large spoon into boiling water; blanch until skins start to crack; remove tomatoes and place into a colander; rinse tomatoes under running cold water to remove skins; puree enough tomatoes to yield 3 1/4 cups; dice remaining tomatoes to yield 3 1/4 cups; add both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; stir in enough sugar or light corn syrup into sauce to balance acidity; raise heat to high, stirring constantly until mixture begins to boil; reduce heat to medium-low, then simmer the sauce uncovered for 1 hour or slightly longer, stirring occasionally; remove the sauce from heat; stir in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); season to taste with fine sea salt if necessary.
• 3 prepare the breadcrumbs in a large sealable container or ziplock bag, add 2 cups panko, 1 cup freshly grated parmesan cheese, 1 teaspoon italian seasoning, 1 1/4 teaspoons garlic salt, 1/4 teaspoon fresh ground black pepper and 1/8 teaspoon freshly grated nutmeg; seal and shake well to combine; set aside; preheat oven to 375 f degrees.
• 4 cut eggplants into 1/8 - 1/4 inch rounds; brush eggplant evenly on both sides with the baste mixture (1/2 cup olive oil with 1-3 freshly mashed garlic cloves); shake a few basted eggplant rounds at a time in sealed container or ziploc bag with breadcrumbs until very well coated; arrange in two greased 13 x 9 inch baking dishes; reserve enough of the breadcrumbs for the garnish of eggplant parmigiano later before last 15 minutes of baking.
• 5 bake both baking dishes of eggplant for about 10 minutes or until lightly browned; carefully slide out oven tray(s) from oven using oven mitts; reduce oven temperature to 350 f degrees; turn eggplant over using tongs or spatula; continue baking at 350 f for about 10 additional minutes or until lightly browned; remove from oven; leave oven on.
• 6 ladle 1/3 of the sauce into the bottom of a 13 x 9 baking dish or casserole dish; sprinkle 1 tablespoon of the freshly grated parmesan cheese over the sauce; (you can use the same dish you used to bake eggplant in).
• 7 arrange 1/2 (one half) of the eggplant over the sauce in dish, overlapping if necessary.
• 8 pour 1/2 (half) of remaining sauce over eggplant.
• 9 sprinkle the sauce with 1 tablespoon freshly grated parmesan cheese, followed by 8 ounces (one half pound) grated part-skim mozzarella cheese; repeat layers with remaining eggplant, remaining sauce, and remaining mozzarella cheese; cover casserole with aluminum foil or casserole lid.
• 10 bake in preheated 350 f degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; remove cover from eggplant parmigiano carefully; then sprinkle the garnish (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned italian breadcrumbs, 1 teaspoon finely minced fresh italian parsley); continue to bake for 15 additional minutes; remove from oven and allow to cool and set for 5-10 minutes, then slice (using a serrated knife) and serve (with your favorite side dishes and bread); serve and say, "mamma mia!"!