Nana's Eggplant Parmesan Recipe
"This eggplant parmesan recipe is easy to follow no matter what your experience is in the kitchen. Make it just like Nana used to!..."
INGREDIENTS
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2 large eggplants, sliced into 1/2” steaks
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about 1/4 cup kosher salt
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Extra virgin olive oil for frying
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1 small yellow onion, chopped
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4 cloves garlic, minced
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2 tablespoons tomato paste
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1 (28-ounce) cans san marzano tomatoes (use potato masher to mash them up, or just used good crushed tomatoes)
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1/2 can of water (14 ounce)
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small handful basil leaves, chopped
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1 tablespoon chopped fresh oregano
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2 dried bay leaves
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pinch sugar (takes the edge off the acidity)
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salt and freshly ground black pepper to season sauce (plus more for breading, see below)
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1 cup all-purpose flour
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1/2 teaspoon sea salt
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1/2 teaspoon black pepper
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3 large eggs
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1/3 cup water
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2 cups panko
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2 cups freshly grated parmesan cheese, divided
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1 cup freshly grated provolone
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2 cups freshly grated mozzarella
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