Eggplant Parmesan
Ingredients
Marinara Sauce
-
¼
cup
extra-virgin olive oil
-
1
head
garlic, cloves crushed
-
1
large
red onion, chopped
-
3
fillets
oil-packed anchovies (optional)
-
½
tsp
crushed red pepper flakes
-
1
Tbsp
tomato paste
-
¼
cup
dry white wine
-
2
cans (28-oz.)
whole peeled tomatoes
-
¼
cup
torn basil leaves
-
½
tsp
dried oregano
-
to taste
kosher salt
Eggplant and Assembly
-
4
lb.
Italian eggplants (about 4 medium), peeled, sliced lengthwise ½"–¾" thick
-
to taste
kosher salt
-
3
cups
panko breadcrumbs
-
1½
tsp
dried oregano
-
1
tsp
freshly ground black pepper
-
1½
cups
finely grated Parmesan, divided
-
1½
cups
all-purpose flour
-
5
large
eggs, beaten to blend
-
1⅓
cups
extra-virgin olive oil, divided
-
½
cup
finely chopped basil and parsley, plus basil leaves for serving
-
6
oz.
low-moisture mozzarella cheese, grated (about 1⅓ cups)
-
8
oz.
fresh mozzarella cheese, thinly sliced
Instructions
- Preheat the oven and prepare the marinara sauce by cooking garlic and onion in olive oil, adding anchovies and spices, then tomatoes and herbs, and roasting until thick.
- Let the sauce cool and process it until smooth, seasoning to taste.
- Prepare the eggplant by salting and letting it sit to release moisture.
- Blend breadcrumbs with spices and Parmesan, then set up a dredging station with flour and beaten eggs.
- Dredge eggplant slices in flour, dip in egg, and coat with breadcrumbs before frying until golden.
- Mix chopped herbs with mozzarella and remaining Parmesan, then layer eggplant and sauce in a baking dish.
- Cover and bake until eggplant is tender, then add fresh mozzarella and bake until bubbly and browned.
- Let the dish rest before serving, garnished with basil.
Nutrition Facts (estimated)
Servings
12
Calories
620
Total fat
41g
Total carbohydrates
45g
Total protein
19g
Sodium
640mg
Cholesterol
100mg
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