Inside-Out Eggplant Parmigiana

Ingredients

• 0.5 pound arugula coarsely chopped
• 3 tablespoons basil finely chopped
• 1 cup basil packed coarsely chopped
• 14 ounce frangelico whole canned
• 0.8 cup breadcrumbs plain dry
• 2 pound eggplant 
• 6 large eggs lightly beaten
• 0.5 cup flat parsley finely chopped
• 0.5 pound mozzarella fresh cold ends trimmed cut into 4 (1/2-inch-thick) slices
• 1  garlic clove minced
• 2  garlic clove divided minced
• 6 tablespoons olive oil divided for drizzling
• 1 small onion finely chopped
• 0.5 cup parmesan grated
• 0.3 teaspoon pepper hot
• 0.5 teaspoon sugar 
• 0.5 cup water 

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• blender

Directions

1. 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.
2. Meanwhile, blend tomatoes with juice in a blender until almost smooth.
3. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.
4. Preheat oven to 450°F with rack in lowest position.
5. Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants.
6. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total).
7. Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes.
8. Transfer to a plate and keep warm, covered. Leave oven on.
9. Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.
10. Heat 3 tablespoons 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.
11. Transfer to paper towels to drain.
12. Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds.
13. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.
14. 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 tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant.
15. Bake until cheese melts, 5 to 10 minutes.
16. Drizzle with additional oil and serve remaining sauce on the side.