Inside-Out Eggplant Parmigiana

This recipe seemed appropriate for the week I had.  I got to work on Tuesday and discovered, much to my dismay, that I had my shirt on backwards.  Even more unfortunate, was the fact that I had kissed my husband goodbye, dropped off both my children at day care, seen their teachers, fellow parents, and a few co-workers, all before realizing my error. How I miss the days when I had time to glance in the mirror before leaving the house! 

So, dinner with "inside-out" in the title looked like the recipe for me.  Thankfully this was amazing!  We loved it.  The egg patties and sauteed arugula were a nice twist on traditional eggplant parmigiana.  I know it looks like a lot of directions, but it really wasn't that involved.  It's worth it! 

Adapted slightly from Gourmet, January 2009

For tomato sauce


2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
2 cups crushed fresh tomatoes, skins removed
3 tablespoons finely chopped red pepper
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon pasta seasoning

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
1/2 lb cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

Make tomato sauce:

•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.

•Meanwhile, peel and crush tomatoes. Add to onion mixture in saucepan with red pepper, seasonings, 1/4 tsp salt and balsamic vinegar and simmer, partially covered, stirring occasionally, until slightly thickened, about 10-15 minutes. Keep warm, covered.

Bake eggplant:

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

•Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 Tbsp oil and season with 1/2 tsp 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.

Make egg patties and sauté arugula:

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

•Heat 3 Tbsp 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.

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

Assemble stacks:

•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 Tbsp 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.