Name: Eggplant Stacks with Fresh Mozzarella and Basil Oil
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 10 to 12 stacks
Ingredients: Kosher salt; 3 cups packed fresh basil leaves (from 1 to 2 bunches basil); 1/2 cup neutral oil; 3/4 cup olive oil; 1/4 cup extra-virgin olive oil; 1 medium yellow onion, finely chopped; 5 cloves garlic, peeled and thinly sliced; Kosher salt; 1 medium carrot, peeled and coarsely grated; 1 1/2 teaspoons sugar; 1/2 teaspoon crushed red pepper flakes; One 28-ounce can whole peeled tomatoes; 2 medium eggplants (about 2 pounds total) cut into 1/4-inch rounds (18 to 20 slices per; eggplant); Kosher salt and freshly ground black pepper; 2 cups all-purpose flour; 3 large eggs; 2 tablespoons whole milk; 1 3/4 cups panko breadcrumbs; 1 1/2 cups Italian-style breadcrumbs; 3 tablespoons grated Parmesan; 1 tablespoon garlic powder; 2 teaspoons dried oregano; Canola oil, for frying; 1 1/2 pounds fresh mozzarella, sliced into 1/8-inch-thick rounds; 1/4 cup grated Parmesan; Fresh basil leaves, for garnish

Directions

Special equipment:

cheesecloth; an immersion blender

For the basil oil: Bring a medium pot of lightly salted water to a boil and fill a bowl with ice water. Blanch the basil leaves until bright green, 10 to 15 seconds, then immediately transfer to the ice bath. Drain and squeeze dry.
Add the basil to a blender with the neutral oil; blend until smooth. Then, with the motor running, stream in the olive oil. Line a fine-mesh sieve with cheesecloth and set over a measuring cup. Pour the oil through and let sit until all the solids have been extracted from the oil, about 1 hour. (You should get about 1 cup of basil oil.) Store in an airtight container until ready to use.
For the sauce: Meanwhile, heat 2 tablespoons olive oil in a large high-sided skillet over medium heat. Add the onion and garlic and a generous pinch of salt; cook until softened but not browned, about 5 minutes. Stir in the grated carrot, sugar, red pepper flakes and the remaining 2 tablespoons olive oil and continue to cook until the carrots soften, about 2 minutes. Add the canned tomatoes and another pinch of salt, breaking up the tomatoes with a wooden spoon. Swirl 3/4 cup water into the empty can and add to the sauce. Simmer over medium heat, stirring occasionally, until the tomatoes are broken down and the sauce has thickened slightly, at least 30 minutes. Season to taste. Use an immersion blender to blitz the sauce several times; it should be mostly smooth but still have some texture. Set aside.
For the eggplant: Preheat the oven to 400 degrees F.
Lightly season both sides of the eggplant slices with salt and set aside while preparing the breading station. Place the flour in a medium bowl. In another medium bowl, whisk together the eggs and milk. In a third bowl, combine the panko, Italian breadcrumbs, Parmesan, garlic powder and oregano. Season each bowl with salt and pepper. Working one at a time, coat the eggplant in the flour, dip in the egg mixture, then coat with the breadcrumbs. Arrange in a single layer on 2 baking sheets.
Line a large platter or baking sheet with paper towels. In a large skillet, heat 1/4 inch oil over medium-high heat until a breadcrumb dropped in sizzles immediately. Fry the eggplant in batches until golden brown, 2 to 4 minutes per side. Transfer to the prepared platter and season lightly with salt. After about 3 batches, wipe out the skillet and replace the oil before continuing.
To assemble: Line a baking sheet with parchment paper. To build the stacks, place one eggplant round on the prepared baking sheet. Top with 1 tablespoon tomato sauce, followed by a slice of mozzarella. Repeat twice more to create a stack of 3 layers, omitting the mozzarella from the final layer. Sprinkle 1 teaspoon grated Parmesan on the final layer. Repeat with the remaining eggplant rounds. Bake until the stacks are heated through and the cheese is melted, 8 to 10 minutes.
Drizzle the warm stacks with the basil oil and top with a fresh basil leaf. Serve immediately.

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