Eggplant Parmesan Recipe
Eggplant Parmesan
So dang good.
Truly delicious. The quintessential summer garden dish featuring all the big players - eggplants, tomatoes, onions, garlic, and basil.
This recipe is more complicated than I normally post, but, in this case, I think it is worth the effort - if you are willing. That said, if you are not willing - that’s also ok - take the concept and play off it. Feel free to use canned tomato sauce to take out a good chunk of the work.
I would also recommend making this dish the day before you plan to serve it - it just gets better with time.
Ingredients
Marinara
¼ cup olive oil
1 head of garlic, cloves crushed
1 large red onion, chopped
3 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes
1 Tbsp. tomato paste
¼ cup dry white wine
2 28-oz. cans whole peeled tomatoes
¼ cup torn basil leaves
½ tsp. dried oregano
Kosher salt
Eggplant and Assembly
4 pounds Italian eggplants (about 4 medium eggplants), peeled, sliced lengthwise ½–¾ inch thick
Kosher salt
3 cups panko (Japanese 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 olive oil
½ cup finely chopped basil and parsley, plus basil leaves for serving
6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
8 ounces fresh mozzarella, thinly sliced
Instructions
Head over to Clair Saffitz recipe on Bon Appetit.
