Ingredients
Pasta sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Breadcrumbs:
5 cups breadcrumbs (made from dry crusty bread)
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
Eggplant
Butter, for greasing the dish
6 large eggs, beaten
2 tablespoons water
2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
4 oz. shredded mozzarella cheese
4 oz. shredded romano cheese
4 oz. shredded asiago cheese
4 oz. shredded provolone cheese
Instructions
Pre-heat oven to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish.
For the sauce, heat the olive oil in a sauce pan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Let simmer for at least 30 minutes.
Place the bread crumbs into a large shallow bowl. Combine and add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Dredge each eggplant slice in the flour, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in a large saute pan over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce and cheeses (cheeses combined). Repeat to make 3 layers ending with the sauce. Top with the mozzarella and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.
