Name: Eggplant Parmesan
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 1/4 c. extra-virgin olive oil -; 1 yellow onion, finely chopped -; 6 garlic cloves, finely chopped -; 1 tbsp. tomato paste -; 2 (28-oz.) cans crushed tomatoes -; 1/4 c. torn fresh basil leaves -; 1 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 3 medium eggplants, sliced into coins -; 1 tbsp. kosher salt, plus more -; 2 c. (240 g.) all-purpose flour -; 6 large eggs, beaten to blend -; 1/4 c. milk or water -; 3 c. panko -; 1 tbsp. dried oregano -; 3 c. finely grated Parmesan (from about 7 oz.), divided -; 3 c. shredded mozzarella -; Vegetable oil, for frying -; Chopped fresh parsley, for serving -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Parmesan

1. 1/4 c. extra-virgin olive oil -

2. 1 yellow onion, finely chopped -

3. 6 garlic cloves, finely chopped -

4. 1 tbsp. tomato paste -

5. 2 (28-oz.) cans crushed tomatoes -

6. 1/4 c. torn fresh basil leaves -

7. 1 tsp. dried oregano -

8. Kosher salt -

9. Freshly ground black pepper -

10. 3 medium eggplants, sliced into coins -

11. 1 tbsp. kosher salt, plus more -

12. 2 c. (240 g.) all-purpose flour -

13. 6 large eggs, beaten to blend -

14. 1/4 c. milk or water -

15. 3 c. panko -

16. 1 tbsp. dried oregano -

17. 3 c. finely grated Parmesan (from about 7 oz.), divided -

18. 3 c. shredded mozzarella -

19. Vegetable oil, for frying -

20. Chopped fresh parsley, for serving -

How to cook deliciously - Eggplant Parmesan

1. Stage

In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add crushed tomatoes, basil, and oregano and stir to combine.

2. Stage

Fill one crushed tomato can about halfway with water, swirl to release excess tomatoes, and add to pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes; season with salt and pepper.

3. Stage

Make Ahead: Sauce can be made 2 days ahead. Let cool, then store in an airtight container and refrigerate.

4. Stage

Line a large baking sheet with paper towels. Season eggplant all over with salt and arrange on prepared sheet in a single layer. Top with another layer or two of paper towels. Let sit to release excess moisture, about 45 minutes.

5. Stage

Meanwhile, preheat oven to 350°. Place a wire rack in another baking sheet.

6. Stage

In a shallow bowl, whisk flour and 1 Tbsp. salt. In another shallow bowl whisk eggs and milk until combined. In a third shallow bowl, whisk panko, oregano, and 1 1/2 cups Parmesan.

7. Stage

Working in batches, toss eggplant in seasoned flour, then dip into egg mixture and dredge in panko mixture. Place on prepared rack.

8. Stage

Into a large high-sided skillet over medium heat, pour in oil to a depth of about 1/4" and heat until shimmering. Add eggplant in a single layer and cook, turning once, until deeply golden brown on both sides, 2 to 3 minutes per side. Transfer to wire rack and blot with paper towels. Repeat with remaining eggplant. Let cool slightly.

9. Stage

In a 13" x 9" baking dish, spread a thin layer of sauce. Top with about one-quarter of eggplant, trimming as needed to fit, then drizzle with one-quarter of remaining sauce. Sprinkle with about one-quarter of mozzarella and one-quarter of remaining 1 1/2 cups Parmesan. Repeat layers 3 more times with remaining eggplant, sauce, and cheese. Cover pan with foil and place on a baking sheet.

10. Stage

Bake eggplant Parm until cheese is melted and eggplant is tender, about 40 minutes. Let cool slightly. Top with parsley.