Real Recipes From Real Home Cooks ®
BA's Best Eggplant Parmesan
INGREDIENTS
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Marinara
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1/4 cup olive oil
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1 head of garlic, cloves crushed
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1 large red onion, chopped
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3 oil-packed anchovy fillets (optional)
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1/2 teaspoon crushed red pepper flakes
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1 tablespoon tomato paste
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1/4 cup dry white wine
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2 28-ounce cans whole peeled tomatoes
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1/4 cup torn basil leaves
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1/2 teaspoon dried oregano
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Kosher salt
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Eggplant and Assembly
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4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2– 3/4 inch thick
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Kosher salt
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3 cups panko (Japanese breadcrumbs)
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1 1/2 teaspoon dried oregano
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1 teaspoon freshly ground black pepper
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1 1/2 cups finely grated Parmesan, divided
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1 1/2 cups all-purpose flour
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5 large eggs, beaten to blend
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1 1/3 cups olive oil
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1/2 cup finely chopped basil and parsley, plus basil leaves for serving
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6 ounces low-moisture mozzarella, grated (about 1 1/3 cups)
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8 ounces fresh mozzarella, thinly sliced
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