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All-American Eggplant Parmesan

Name: All-American Eggplant Parmesan
Total time: 150 min
Yield: 10
Ingredients: 2 1/2 pounds Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices lengthwise; Kosher salt; 1/4 cup extra-virgin olive oil; 2 tablespoons butter; 6 cloves garlic, garted on a microplane grater; 4 teaspoons dried oregano; 1/2 teaspoon red pepper flakes; 2 (28-ounce) cans whole peeled tomatoes packed in juice; 1 large onion, peeled and split in half; 1/4 cup minced fresh parsley leaves; 1/4 cup minced fresh basil; 1 1/2 cups all-purpose flour; 3 eggs, thoroughly beaten; 6 ounces panko-style bread crumbs; 4 ounces finely grated parmesan (about 2 cups); 1 1/2 cups vegetable oil; 1 pound grated whole milk mozzarella (about 4 cups)

Total 2h 30m

This All-American Eggplant Parmesan recipe features tender eggplant coated in a crispy, golden breadcrumb crust, smothered in a rich and zesty tomato and garlic sauce, and topped with melted mozzarella and Parmesan cheese. A classic and comforting Italian-American dish that is sure to be a family favorite.

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All-American Eggplant Parmesan

Ingredients

Steps

Nutrition Facts

All-American Eggplant Parmesan

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts