This Is Our Favorite Eggplant Parm Recipe ... Ever
"We promise every step is worth it...."
INGREDIENTS
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3
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medium eggplants, sliced into coins
Kosher salt
2 c.
•
all-purpose flour
6
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large eggs, beaten
1/4 c.
•
milk (or water)
4 c.
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Panko bread crumbs
2 c.
•
Parmesan, divided
1 tsp.
•
dried oregano
3 c.
•
shredded mozzarella
Vegetable oil, for frying
Freshly chopped parsley, for garnish
1/4 c.
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extra-virgin olive oil
1
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onion, chopped
6
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cloves garlic, chopped
1 tbsp.
•
tomato paste
2
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(28-oz.) cans crushed tomatoes
1/4 c.
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torn basil leaves
1 tsp.
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dried oregano
Kosher salt
Freshly ground black pepper
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