Eggplant Parmesan | Recipe Cart
One bite of Eggplant Parmesan and you'll be sold.
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Cooking tools:
- Cooling rack
- Chef's knife
- Cutting board
- Baking sheet
- Baking dish
- Skillet
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Can opener
- Paper towel
- Aluminum foil
- Oven
- Stove
Ingredients
- 3 medium eggplants, sliced into coins
- Kosher salt
- 2 c. all-purpose flour
- 6 large eggs, beaten
- 1/4 c. milk (or water)
- 4 c. 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. extra-virgin olive oil
- 1 onion, chopped
- 6 cloves garlic, chopped
- 1 tbsp. tomato paste
- 2 (28-oz.) cans crushed tomatoes
- 1/4 c. torn basil leaves
- Freshly ground black pepper
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