BA's Best Aubergine Parmesan

Ingredients for BA's Best Aubergine Parmesan

• 60ml Olivenöl

• 1 head of garlic, cloves crushed

• 1 large red onion, chopped

• 3 oil-packed anchovy fillets (optional)

• 1/2 Teelöffel zerstoßene rote Pfefferflocken

• 1 Esslöffel Tomatenmark

• 60ml trockener Weißwein

• 2 (800g) cans whole peeled tomatoes

• 1/4 cup torn basil leaves

• 1/2 Teelöffel getrockneter Oregano

• koscheres Salz

• 1.8kg Italian aubergines (about 4 medium), peeled, sliced lengthwise 1/2–3/4 inch thick

• koscheres Salz

• 325g panko (Japanese breadcrumbs)

• 1 1/2 Teelöffel getrockneter Oregano

• 1 Teelöffel frisch gemahlener schwarzer Pfeffer

• 230g finely grated Parmesan, divided

• 190g Weizenmehl

• 5 large eggs, beaten to blend

• 1 1/3 cups olive oil

• 1/2 cup finely chopped basil and parsley, plus basil leaves for serving

• 170g low-moisture mozzarella, grated (about 200g )

• 230g fresh mozzarella, thinly sliced

Preheat oven to 177°C. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 350ml water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2 1/2 hours.

Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.

Lightly season aubergine slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let aubergine sit until it has released excess liquid, 45–60 minutes. This step gives the aubergine a creamy texture when baked.

Meanwhile, pulse panko, oregano, pepper, and 110g Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.

Preheat oven to 177°C. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge aubergine slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.

Heat 160ml oil in a large skillet, preferably cast iron, over medium-high. Cook as many aubergine slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining 160ml oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.

Toss chopped herbs, low-moisture mozzarella, and remaining 180ml Parmesan in a medium bowl. Spread 240ml sauce over the bottom of a 13x9" baking pan; top with a layer of aubergine slices (trim as needed). Drizzle 240ml sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by 240ml sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until aubergine is custardy, 45–60 minutes.

Remove from oven and arrange fresh mozzarella over aubergine. Increase oven temperature to 218°C and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.

Marinara can be made 2 days ahead. Cover and chill. Aubergine Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 177°C oven, uncovering halfway through, until bubbling gently at edges.

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