Eggplant Parmesan Recipe - (4.4/5)

Ingredients

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