Crunchy Eggplant Parmesan
Crunchy breaded eggplant layered with tomato sauce, Italian cheese, and Parmesan in a baking dish—oven-roasted to golden perfection.
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Cooking tools:
- Cooling rack
- Baking dish
- Baking sheet
- Saucepan
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
- Cooking spray
Ingredients
- 4 tbsp olive oil
- 2 eggplants (whole, fresh)
- 2 tsp salt
- 4 eggs
- 1-1/2 cups panko bread crumbs
- 2 tbsp dried garlic
- 2 cups shredded Italian cheese blend
- 1/3 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion
- 4 cloves garlic
- 3 tbsp fresh thyme leaves (chopped )
- 56 oz canned peeled whole tomatoes (crushed by hand and juices reserved)
- Salt
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