Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 1 3/4 cps extra virgin olive oil (split 1/4 cp & 1 1/2 cps); 6 large garlic cloves, crushed; 1 red onion, chopped; 1/2 tsp red pepper flakes; 1 tbsp tomato paste; 1/4 cp red wine (use red wine vinegar as an alternate); 2 28-oz cans whole peeled tomatoes; 3/4 cp basil (1/4 split out); 1/2 tsp dried oregeno; 1 1/2 cps water; 4 lbs eggplant (around 4), peeled, sliced lengthwise; 3 cps panko; 1 tsp fresh ground black pepper; 1 1/2 cps Parmesan, finely grated; 1 1/2 cps flour; 5 large eggs; 1/4 cp finely chopped basil; 1 1/3 cps low-moisture mozzarella, grated; 8 oz fresh mozzarella, thinly sliced

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Hearty Eggplant Parmesan with homemade tomato sauce, breaded and baked to perfection. Perfect for pairing with red wine.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corner103.com.

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