Eggplant Parmesan Towers Recipe | Trisha Yearwood
This Eggplant Parmesan Towers recipe is a showstopping breakfast that tastes even better than it looks. Simple and satisfying. Try it today.
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Cooking tools:
- Deep-frying thermometer
- Dutch oven
- Cooling rack
- Potato masher
- Saucepan
- Pot
- Baking sheet
- Paper towel
- Dish
- Mixing bowl
- Whisk
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup dry red wine
- One 28-ounce can San Marzano tomatoes
- 1 bunch fresh basil
- 2 quarts vegetable oil, for frying
- 3 to 4 cups all-purpose flour
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Kosher salt
- freshly cracked black pepper
- 4 large eggs
- 4 cups Italian breadcrumbs
- One 1-pound eggplant, sliced into 1/8-inch rounds (about 24 slices)
- 1 1/2 cups shredded whole-milk mozzarella
- 1 1/2 cups freshly grated Parmesan
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