Eggplant Parmigiana Recipe
This delicious Italian classic features eggplant rounds prebaked and laid on a bed of fresh mozzarella and covered in a delicious San Marzano tomato sauce seasoned with basil, pepper, and garlic.
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Cooking tools:
- Cooling rack
- Baking dish
- Baking sheet
- Paper towel
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- 2¼ pounds Globe eggplants (about 2 large)
- Salt as needed
- 2 (28-ounce) cans whole, peeled San Marzano tomatoes
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- ½ cup firmly packed chopped fresh basil
- Salt
- ground black pepper
- 2 cups breadcrumbs (such as Panko)
- 1¼ cups freshly shredded Parmesan, divided
- 1 cup all-purpose flour
- 4 large eggs, beaten
- Olive oil, as needed, to coat the bottom of two sheet pans
- 1½ pounds fresh mozzarella cheese, sliced into ¼-inch slices
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