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–+ servings

Eggplant Parmesan

Yield 6 servings

Ingredients

For the Eggplant:

  • 2 medium eggplants peeled and cut lengthwise in ½-inch slices and bathing in cold salted water
  • ¼ cup olive oil
  • 1 garlic clove grated
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp panko breadcrumbs

For the Tomato Sauce:

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 28 oz San Marzano crushed tomatoes
  • 1 ¼ tsp salt more to taste
  • 1 tsp dried or 1 tbsp fresh oregano
  • 1 tbsp fresh basil
  • 1 tsp sugar
  • ¼ tsp garlic salt
  • ½ cup water

For Assembly:

  • 8 oz fresh mozzarella cheese
  • ½ cup shredded parmigiano cheese
  • Panko breadcrumbs
  • Olive oil
  • Fresh basil leaves

Instructions

Roast the Eggplants:

  • Preheat the oven to 400F.
  • In a shallow bowl, add olive oil, garlic, salt, and pepper. Add the sliced eggplant and toss until evenly coated. On a baking sheet lined with parchment paper, arrange the eggplant slices evenly. Sprinkle panko breadcrumbs on top. Roast for 20-30 minutes until they are slightly browned. Remove from the oven and set aside.

Meanwhile, make the Tomato Sauce:

  • Heat a medium saucepan over medium heat. Add olive oil and onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 more minute. Add tomatoes, salt, oregano, basil, sugar, and garlic salt. Continue to cook for 2-3 minutes, stirring occasionally, until everything comes together. Add water, stir, and turn to medium low heat. Cook for 15-20 minutes until onions are full cooked and the sauce becomes your preferred texture, adding additional chicken broth or water as necessary. Remove from heat and set aside.

Assemble the Eggplant Parmesan:

  • In a baking dish, add enough tomato sauce to cover the bottom. Top with 1 layer of eggplant slices, followed by extra panko breadcrumbs. Add another even layer of sauce and top with half of the fresh basil, sliced mozzarella cheese, and parmigiano cheese. Repeat with remaining ingredients and drizzle with olive oil. Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and lightly browned.
  • Remove from the oven and serve with pasta or garlic bread.
  • Bon appetit!