Eggplant Parmesan | Recipe Cart | Recipe Cart

Ingredients

• 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
• Kosher salt, as needed, plus 1 tablespoon
• 5 cups fresh breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Freshly ground black pepper
• Vegetable oil for frying
• All-purpose flour for dredging
• 6 large eggs, beaten
• 2 tablespoons whole milk
• Olive oil, as needed
• 7 cups QUICK MARINARA SAUCE, recipe follows
• 2/3 cup grated Parmesan, divided
• 1 pound fresh mozzarella, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced (about 1/3 cup)
• 5 cloves garlic, chopped
• 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
• 2 sprigs of fresh thyme
• 2 sprigs of fresh basil
• 1 tablespoon kosher salt