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)

Ingredients

(Servings: 10)

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)

All-American Eggplant Parmesan

Ingredients

Steps

Nutrition Facts

Comments

All-American Eggplant Parmesan

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts