Inside Out Eggplant Parmigiana

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For tomato sauce: 
2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 14oz can whole tomatoes
1/2 tsp sugar
3 tbsp finely chopped basil

For eggplant stacks:
1 eggplant
approx 6 tbsp olive oil, divided
1 cup plain dry bread crumbs
1/2 cup grated parmigiano-reggiano
1/2 cup finely chopped parsley
2 garlic cloves, minced, divided
5 eggs, lightly beaten
1/3 cup water
1/4 tsp hot pepper flakes
1/2 lb arugula, course stems discarded, coarsely chopped (or spinach)
1 cup packed basil leaves, coarsely chopped
fresh mozzarella, cut into slices

1. Make tomato sauce: saute onions, garlic until softened. Blend can of tomatoes in food processor or blender (or if you don't have one, I guess just get a can of crushed tomatoes instead. Or why not just get a can of crushed tomatoes? Huh.). Add to onion mixture in saucepan with sugar, 1/4 tsp salt, and simmer, stirring occasionally until slightly thickened. About 10 minutes. Stir in basil.

2. Bake eggplant: Preheat oven to 450. Cut 1/3" rounds from eggplants. Brush both sides with olive oil, and season with 1/2 tsp salt (in total - not each slice). Bake on an oiled baking sheet, turning once, until golden and tender - about 20 minutes.

3. Make egg patties. Stir together bread crumbs, parmesan, parsley, 1 clove of garlic, and 1/4 tsp salt and pepper. Stir in eggs and water. Heat 3 tbsp olive oil in skillet over medium heat until it shimmers. The recipe says "drop" rounded 1/3 cups of egg mixture - however there was no dropping involved here, it was really runny, and spread out like an omelette. So in the recipe above, I added an extra 1/4 cup of bread crumbs, and put 5 instead of 6 eggs, and 1/3 instead of 1/2 cup water. That should help (also, I had like, 6 patties but anyway). Anyway, cook - turning once - until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

4. Greens - add a bit more oil to the skillet, add garlic clove, red pepper flakes, add arugula and basil and stir until just wilted. All I had was parsley, and freeze dried basil, so this layer was more of a garnish - but still worth the effort, no matter what you have.

Assemble:

Arrange egg patties on baking sheet. Top each with 2 tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, two more tablespoons tomato sauce, another eggplant slice, basil mixture, and remaining eggplant. Bake until cheese melts, about 5 to 10 minutes. Serve with remaining sauce on the side.

- From Gourmet

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