Restaurant-Style Eggplant Parm

Name: Restaurant-Style Eggplant Parm
Ingredients: 28 oz crushed tomatoes (I used San Marzano whole in puree, finished pureeing with a immersion blender); 2 tbsp olive oil (extra virgin); ⅓ cup onion (fine chop); 1 large clove garlic (finely minced); 1 tbsp basil (fine chop (if using dry basil only use 1 teaspoon)); ½ tsp sea salt (more or less to taste); ⅛ tsp black pepper (more or less to taste); 1 tsp sugar (optional); 1 large eggplant (peeled and sliced lengthways); ¾ cup all-purpose flour (seasoned with salt and pepper); 2 large eggs (mixed with ½ cup water or milk for eggwash); 1 ½ cup bread crumbs (seasoned, plain or panko); 1 ½ cups Marinara (from recipe or use your favorite jarred sauce); 1 tbsp grated Romano cheese; 1 cup mozzarella (shredded); 1 tbsp Italian Parsley (for mozzarella and final garnish)

"One of my favorite Italian dishes will always be Eggplant Parm. Read my post to learn the secret to making delicious restaurant-style Eggplant Parm in your kitchen...."

INGREDIENTS

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28 oz crushed tomatoes (I used San Marzano whole in puree, finished pureeing with a immersion blender)

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2 tbsp olive oil (extra virgin)

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⅓ cup onion (fine chop)

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1 large clove garlic (finely minced)

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1 tbsp basil (fine chop (if using dry basil only use 1 teaspoon))

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½ tsp sea salt (more or less to taste)

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⅛ tsp black pepper (more or less to taste)

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1 tsp sugar (optional)

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1 large eggplant (peeled and sliced lengthways)

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¾ cup all-purpose flour (seasoned with salt and pepper)

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2 large eggs (mixed with ½ cup water or milk for eggwash)

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1 ½ cup bread crumbs (seasoned, plain or panko)

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1 ½ cups Marinara (from recipe or use your favorite jarred sauce)

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1 tbsp grated Romano cheese

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1 cup mozzarella (shredded)

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1 tbsp Italian Parsley (for mozzarella and final garnish)

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