Best Eggplant Parmesan | Recipe Cart

Name: Best Eggplant Parmesan | 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

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Delicious Best Eggplant Parmesan recipe from Bon Appétit | Perfect for 12 servings, featuring garlic, anchovy, and tomato layers baked to perfection.

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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