Best Eggplant Parmesan | Recipe Cart | Recipe Cart

Ingredients

• ¼ cup olive oil
• 1 head of garlic, cloves crushed
• 1 large red onion, chopped
• 3 oil-packed anchovy fillets (optional)
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• ¼ cup dry white wine
• 2 28-ounce cans whole peeled tomatoes
• ¼ cup torn basil leaves
• ½ teaspoon dried oregano
• Kosher salt
• 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
• 3 cups panko (Japanese breadcrumbs)
• 1½ teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1½ cups finely grated Parmesan, divided
• 1½ cups all-purpose flour
• 5 large eggs, beaten to blend
• 1⅓ cups olive oil
• ½ cup finely chopped basil and parsley, plus basil leaves for serving
• 6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
• 8 ounces fresh mozzarella, thinly sliced