Eggplant Parmesan
Recipe from Food Network
Ingredients
- 2 medium eggplants, cut into 1/2-inch rounds
- Kosher salt
- 5 cups fresh breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Black pepper
- Vegetable oil, for frying
- All-purpose flour, for dredging
- 6 large eggs, beaten
- 2 tablespoons whole milk
- Olive oil, as needed
- 7 cups quick marinara sauce
- 2/3 cup grated Parmesan, divided
- 1 pound fresh mozzarella, thinly sliced
Quick marinara
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 5 cloves garlic, chopped
- 7 cups whole peeled canned tomatoes, roughly chopped
- 2 sprigs thyme
- 2 sprigs basil
- 1 tablespoon kosher salt
- Black pepper
Method
- Arrange eggplant on baking sheets, salt generously, and let stand 1 hour. Pat dry.
- Combine breadcrumbs, oregano, thyme, and pepper. Dredge eggplant in flour, dip in beaten eggs mixed with milk, and coat with breadcrumbs.
- Fry in batches until golden, about 3 minutes per batch. Drain on paper towels.
- For the marinara, sauté onion and garlic in olive oil about 3 minutes. Add tomatoes and herbs, simmer covered 10 minutes, discard herb sprigs, and season.
- Heat oven to 400°F and oil a baking dish. Layer one-third sauce, half the eggplant, another third sauce, and half the cheeses. Repeat layers.
- Bake until hot and beginning to brown, about 30 minutes. Serve immediately.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27