1 medium eggplant, peeled
Salt
2 eggs
¼ cup water
1 cup shredded or grated Parmesan cheese, plus more for garnish
Garlic powder
½ cup olive or canola oil
1 bulb of garlic, peeled
1 ½ cups Fire-Roasted Tomato Sauce, warmed
Fresh parsley, chopped, for garnish

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Peel and slice eggplant into ¼” thick slices. Sprinkle both sides liberally with salt and place in a colander set over a bowl. Allow the eggplant to drain for 30-45 minutes or until 2 tablespoons of water have been drawn out from the eggplant. Tear off three sets of two sheets of paper towels (each set of two still connected), stack together, then lay out eggplant slices on top of it. Tear off another three sets of two paper towels, lay on top of the eggplant, and press down firmly on each slice to draw out excess moisture.

In a flat-bottomed bowl large enough in diameter to fit the largest eggplant slices, whisk the eggs and water together until foamy. Put the Parmesan cheese on a plate and have your garlic powder nearby. Line a baking sheet with foil, sprinkle evenly with garlic powder, and set nearby.

Dip each eggplant slice in the egg mixture, shake off, then sprinkle both sides with Parmesan. Lay the slices on the prepared baking sheet as you finish them. Once all slices are coated, sprinkle garlic powder on top.

Heat a cast iron or other heavy-duty skillet over medium-high heat. Add enough oil to cover the bottom well and come up about 1/8”. Place as many eggplant slices in the skillet as will fit, and tuck as many of the cloves of garlic in between them as you can. Fry the eggplant until the first side is golden brown, about 2 minutes, then flip. Flip the garlic cloves when then skin is golden brown and bubbled. Once the second side is golden brown, remove to a cooling rack lined with paper towels to drain. Remove the garlic as it is finished cooking as well. Continue cooking eggplant in batches until all is fried. If the first batch of eggplant has cooled too much by the time you are finished frying it all, pour out the oil in the skillet and add them back in to reheat for a minute. Alternately, as the eggplant is drained, you can add them to a foil-lined baking sheet and keep them in a warm oven until ready to serve.

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To serve, arrange eggplant slices on plates with fried garlic scattered around. Scoop tomato sauce over the top and garnish with Parmesan and parsley, if desired. Serve hot.

Fire-Roasted Tomato Sauce

1/3 cup olive oil
1 large onion, diced
5 cloves garlic, minced
1 stalk celery, diced
1 carrot, diced
Kosher salt and black pepper, to taste
1 (28 oz) can crushed tomatoes
2 (14.5 oz) cans fire roasted tomatoes, undrained
2 dried bay leaves
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon fennel seeds
¼ teaspoon red pepper flakes

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In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and garlic, and cook for about 2 minutes, until soft and translucent. Add the celery, carrot, and some salt and pepper. Cook for about 5 minutes, until softened. Add the tomatoes, bay leaves, basil, oregano, fennel seeds, and red pepper flakes, and cover the pot with a splatter screen. Turn down the heat to low, and simmer gently for 1 hour.

Remove the bay leaves and taste for seasoning, adding salt and pepper as needed. Using an immersion blender, blend the sauce until smooth. Allow the sauce to cool completely and, if not using immediately, pour it into freezer bags in 1-2 cup portions. It will keep frozen for about 6 months.

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