BA's Best Eggplant Parmesan

BON APPÉTIT(1)
Rebecca: "Turned out great- definitely a labor of love. Sub…" Read More
23Ingredients
Seconds
580Calories

Ingredients

US|METRIC
  • 1/4 cup olive oil
  • 1 head garlic cloves (crushed)
  • 1 red onion (large, chopped)
  • 3 oil packed anchovy fillets (optional)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 1/4 cup dry white wine
  • 56 ounces whole peeled tomatoes
  • 1/4 cup basil leaves (torn)
  • 1/2 teaspoon dried oregano
  • kosher salt
  • 4 pounds Italian eggplants (about 4 medium, peeled, sliced lengthwise ½–¾ inch thick)
  • kosher salt
  • 3 cups panko Japanese breadcrumbs
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups grated Parmesan (finely, divided)
  • 1 1/2 cups all purpose flour
  • 5 large eggs (beaten to blend)
  • 1 1/3 cups olive oil
  • 1/2 cup basil (finely chopped, and parsley, plus basil leaves for serving)
  • 6 ounces low moisture mozzarella (grated, about 1⅓ cups)
  • 8 ounces fresh mozzarella (thinly sliced)
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    NutritionView More

    580Calories
    Sodium25% DV590mg
    Fat65% DV42g
    Protein37% DV19g
    Carbs11% DV34g
    Fiber24% DV6g
    Calories580Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol125mg42%
    Sodium590mg25%
    Potassium520mg15%
    Protein19g37%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber6g24%
    Sugars5g10%
    Vitamin A10%
    Vitamin C15%
    Calcium35%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Rebecca 6 months ago
    Turned out great- definitely a labor of love. Substituted 2 cups plant milk + 4 tsp cornstarch for egg free.

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