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.

BA’s Best Eggplant Parmesan


Hi Friends!

I am Rachel Kulchin, the passionate force behind the Blue Heron Project! As a dedicated Backyard Farmer, I am on a heartfelt mission to rekindle your connection with the garden.

Firmly rooted in the belief of savoring the flavors of seasonal and sustainable eating, I am dedicated to empowering you with the liberating experience of reclaiming control over your own food.

Join me on this authentic and exciting adventure towards a more connected and sustainable garden-to-table lifestyle.

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