EASY EGGPLANT PARMESAN

Easy Eggplant Parmesan

Ingredients:

• 1 ¾ teaspoons kosher salt, divided
• 28 ounces fire-roasted crushed tomatoes*
• 2 garlic cloves, grated
• 1 handful fresh basil, chopped, plus more to garnish
• 2 tablespoons olive oil
• 2 cups (8 ounces) shredded whole milk mozzarella cheese
• 2 pounds eggplant (about 2 medium-large)
• ¾ cup flour
• 3 eggs
• 1 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1 cup plain panko (or purchased or homemade breadcrumbs)
• 1 tablespoon dried oregano, divided

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Line two baking pans with parchment paper.
2. Trim the ends of the eggplant and slice it into 1/2-inch pieces, yielding approximately 18 slices. Dust the slices with 1/4 teaspoon salt and let them sit for 10 minutes while preparing the breading ingredients. Avoid wiping away any salt or excess moisture.
3. Spread out the flour on a plate. In a small bowl, beat the eggs and set aside. In another shallow bowl, combine 1 cup grated Parmesan cheese, breadcrumbs, 2 tablespoons oregano, and 1/2 teaspoon kosher salt.
4. Coat each eggplant slice on both sides with the flour, then dip it in the beaten eggs, and finally coat it in the Parmesan cheese mixture. Place each coated slice on the prepared baking pans. (Note: This can be messy, so you may want to wash or clean your fingers after coating each few slices.)
5. Bake the trays for 10 minutes, then flip the slices over and bake for an additional 10 to 15 minutes, or until they are soft and golden brown.
6. While the eggplant is baking, prepare the sauce: In a medium bowl, combine the fire-roasted tomatoes, grated garlic, 1/4 teaspoon kosher salt, 1 teaspoon dried oregano, and olive oil. Mix well.
7. Remove the eggplant from the oven. Spread 1 cup of the tomato sauce on the bottom of a 9 x 13-inch baking dish. Arrange about 9 slices of the half-baked eggplant in a layer on top, followed by 1 cup of tomato sauce and 1 cup of shredded mozzarella cheese. Repeat with a second layer of eggplant slices.
8. Top each eggplant stack with 1 cup more tomato sauce and 1 cup shredded mozzarella. Sprinkle the remaining 2 tablespoons of grated Parmesan cheese on top.
9. Bake in the preheated oven for 15 minutes, or until the cheese is melted and golden brown.
10. Allow the eggplant parmesan to cool for 5 minutes before serving. Garnish with more chopped basil, if desired. Reheat leftovers in the oven until warm. Store any remaining leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Enjoy your delicious homemade eggplant parmesan!

EASY EGGPLANT PARMESAN

Ingredients:

• 1 ¾ teaspoons kosher salt, divided
• 28 ounces fire-roasted crushed tomatoes*
• 2 garlic cloves, grated
• 1 handful fresh basil, chopped, plus more to garnish
• 2 tablespoons olive oil
• 2 cups (8 ounces) shredded whole milk mozzarella cheese
• 2 pounds eggplant (about 2 medium-large)
• ¾ cup flour
• 3 eggs
• 1 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1 cup plain panko (or purchased or homemade breadcrumbs)
• 1 tablespoon dried oregano, divided

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Line two baking pans with parchment paper.
2. Trim the ends of the eggplant and slice it into 1/2-inch pieces, yielding approximately 18 slices. Dust the slices with 1/4 teaspoon salt and let them sit for 10 minutes while preparing the breading ingredients. Avoid wiping away any salt or excess moisture.
3. Spread out the flour on a plate. In a small bowl, beat the eggs and set aside. In another shallow bowl, combine 1 cup grated Parmesan cheese, breadcrumbs, 2 tablespoons oregano, and 1/2 teaspoon kosher salt.
4. Coat each eggplant slice on both sides with the flour, then dip it in the beaten eggs, and finally coat it in the Parmesan cheese mixture. Place each coated slice on the prepared baking pans. (Note: This can be messy, so you may want to wash or clean your fingers after coating each few slices.)
5. Bake the trays for 10 minutes, then flip the slices over and bake for an additional 10 to 15 minutes, or until they are soft and golden brown.
6. While the eggplant is baking, prepare the sauce: In a medium bowl, combine the fire-roasted tomatoes, grated garlic, 1/4 teaspoon kosher salt, 1 teaspoon dried oregano, and olive oil. Mix well.
7. Remove the eggplant from the oven. Spread 1 cup of the tomato sauce on the bottom of a 9 x 13-inch baking dish. Arrange about 9 slices of the half-baked eggplant in a layer on top, followed by 1 cup of tomato sauce and 1 cup of shredded mozzarella cheese. Repeat with a second layer of eggplant slices.
8. Top each eggplant stack with 1 cup more tomato sauce and 1 cup shredded mozzarella. Sprinkle the remaining 2 tablespoons of grated Parmesan cheese on top.
9. Bake in the preheated oven for 15 minutes, or until the cheese is melted and golden brown.
10. Allow the eggplant parmesan to cool for 5 minutes before serving. Garnish with more chopped basil, if desired. Reheat leftovers in the oven until warm. Store any remaining leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Enjoy your delicious homemade eggplant parmesan!

Ingredients
1 ¾ teaspoons kosher salt, divided
28 ounces fire roasted crushed tomatoes*
2 garlic cloves, grated
1 handful fresh basil, chopped, plus more to
garnish
2 tablespoons olive oil
2 cups (8 ounces) shredded whole milk mozzarella
cheese
2 pounds eggplant (about 2 medium large)
¾ cup flour
3 eggs
1 cup plus 2 tablespoons grated Parmesan cheese,
divided
1 cup plain panko (or purchased or homemade
breadcrumbs)
1 tablespoon dried oregano, divided

Directions.
Set the oven’s temperature to 425 degrees. Using parchment paper, line two baking pans.
Trim the eggplant’s ends and slice it into 1/2-inch pieces (to make approximately 18 slices). Slices should be dusted with 1/4 teaspoon salt and let to sit for 10 minutes
while the breading ingredients are being prepared. (Avoid wiping away any salt or surplus moisture.)
On a plate, spread out the flour. In a small bowl, beat the eggs, and set it away. Set aside the Parmesan cheese, breadcrumbs, 2 tablespoons oregano, and 1/2 teaspoon
kosher salt in another shallow bowl.
Each eggplant slice should be coated on both sides before being dipped in the flour, eggs, and Parmesan cheese mixture. Put each slice on the baking pans that have
been prepared. (Note: This is messy; after each few slices, you might want to wash or clean your fingers.)
Bake the trays for 10 minutes, then turn them over and bake for an additional 10 to 15 minutes, or until they are soft and golden brown.
Make the sauce in the interim: Combine the fire-roasted tomatoes, grated garlic, 1/4 teaspoon kosher salt, 1 teaspoon dried oregano, and olive oil in a medium bowl.
The olive oil should be well mixed after mixing.
Exit the oven and remove the eggplant. In a 9 x 13″ pan, spread 1 cup of the tomato sauce on the bottom. About 9 slices of the half-baked eggplant should be added in a
layer on top, followed by 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Place a second layer of eggplant on top (we like to add them right on top of the
first layer to make 9 stacks). On top of each stack, add 1 cup more tomato sauce and 1 cup shredded mozzarella. Add the final 2 tablespoons of grated Parmesan cheese
on top
The cheese must be melted and browned in the oven for 15 minutes. After five minutes of cooling, top with more chopped basil and serve. Reheat leftovers in the oven
until warm. Store leftovers in the refrigerator for up to 3 days (or freeze for 3 months).