Inside-out Eggplant Parmigiana

Image of Inside-out Eggplant Parmigiana, Gourmet Magazine
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Ingredients

For tomato sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 (14-oz) can whole tomatoes in juice
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 3 tablespoons finely chopped basil

For eggplant stacks

  • 2 (1-lb) eggplants
  • 6 tablespoons olive oil, divided, plus additional for drizzling
  • 3/4 cup plain dry bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 garlic cloves, minced, divided
  • 6 large eggs, lightly beaten
  • 1/2 cup water
  • 1/4 teaspoon hot red-pepper flakes
  • 1/2 lb arugula, coarse stems discarded, coarsely chopped
  • 1 cup packed basil leaves, coarsely chopped
  • 1/2 lb cold fresh mozarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

Description

In The Waste-not Mentality Of Italian Cucina Povera, Patties Made With Eggs And Bread Crumbs Are A Great Use For Leftover Eggplant Parmigiana Ingredients.

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