All-American Eggplant Parmesan | Dinners

Name: All-American Eggplant Parmesan | Dinners
Ingredients: 2 1/2 pounds Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices lengthwise; Kosher salt; 2 (28-ounce) cans whole peeled tomatoes packed in juice; 1/4 cup extra-virgin olive oil; 2 tablespoons butter; 6 cloves garlic, garted on a microplane grater; 4 teaspoons dried oregano; 1/2 teaspoon red pepper flakes; 1 large onion, peeled and split in half; 1/4 cup minced fresh parsley leaves; 1/4 cup minced fresh basil; 1 1/2 cups all-purpose flour; 3 eggs, thoroughly beaten; 6 ounces panko-style bread crumbs; 4 ounces finely grated parmesan (about 2 cups); 1 1/2 cups vegetable oil; 1 pound grated whole milk mozzarella (about 4 cups)

www.umami.recipes

Oppskrift av Haley Brightwell fra Dinners.

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Ingredients

2 1/2 pounds Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices lengthwise
Kosher salt
2 (28-ounce) cans whole peeled tomatoes packed in juice
1/4 cup extra-virgin olive oil
2 tablespoons butter
6 cloves garlic, garted on a microplane grater
4 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1 large onion, peeled and split in half
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh basil
1 1/2 cups all-purpose flour
3 eggs, thoroughly beaten
6 ounces panko-style bread crumbs
4 ounces finely grated parmesan (about 2 cups)
1 1/2 cups vegetable oil
1 pound grated whole milk mozzarella (about 4 cups)