Eggplant Parmesan
DIFFICULT | 4-5 HOURS | SERVES 4-6
Ingredients
¾ cup ENZO Organic Medium Extra Virgin Olive Oil, divided
6 garlic cloves, smashed
1 large onion, chopped
2 (28-ounce) cans whole peeled tomatoes
~10 fresh basil leaves
2½ pounds Italian eggplant (about 3-4 medium), sliced into ½”-thick rounds
Kosher salt, to taste
3 eggs
8 oz breadcrumbs
2 cups Pecorino Romano, finely grated
4 cups (1lb.) whole-milk mozzarella, grated
Directions
Step 1
Heat olive oil in a stockpot over medium heat. Sauté onion and garlic until soft and translucent (7–10 minutes). Add one can of tomatoes and purée with an immersion blender. Add remaining tomatoes, crushing by hand as you add them. Stir in basil and simmer 3–4 hours, stirring occasionally. Season with kosher salt.
Step 2
Season eggplant slices generously with salt and place in a colander to drain 30–45 minutes. Pat dry. Preheat oven to 425°F.
Step 3
Beat eggs in a shallow bowl. In another bowl, mix breadcrumbs with half the Pecorino Romano. Dip eggplant in egg, then breadcrumb mixture, pressing to adhere. Spread 2–3 Tbsp olive oil on a rimmed baking sheet and arrange eggplant in a single layer.
Step 4
Drizzle eggplant with additional olive oil. Bake until deeply browned and crisp, about 30 minutes, flipping halfway. Let cool slightly and reduce oven to 325°F.
Step 5
In a 13×9” baking dish, stack eggplant rounds, sauce, mozzarella, Pecorino, and repeat layers finishing with smaller rounds (2–3 layers total). Bake 10–15 minutes, until cheese melts and sauce bubbles. Serve immediately.Serve with extra sauce if desired.
