Inside-Out Eggplant Parmigiana

Ingredients

• •2 tablespoons olive oil
• •1 small onion
• •1 clove garlic
• •1 can whole tomatoes
• •½ cup water
• •½ teaspoon sugar
• •3 tablespoons basil
• •2 pound eggplants
• •6 tablespoons olive oil
• •¾ cup bread crumbs
• •½ cup Parmigiano-Reggiano
• •½ cup parsley
• •2 cloves garlic
• •6 large eggs
• •½ cup water
• •¼ teaspoon red-pepper flakes
• •½ pound arugula
• •1 cup basil leaves
• •½ pound mozzarella
• •4 slices trimmed ends

Cooking Instructions

1. 1.

   Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.

   6 min

2. 2.

   Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.

   10 min

3. 3.

   Preheat oven to 450°F with rack in lowest position.

   5 min

4. 4.

   Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

   25 min

5. 5.

   Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

   5 min

6. 6.

   Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

   5 min

7. 7.

   Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

   2 min

8. 8.

   Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

   8 min