Eggplant Parmesan
Eggplant Parmesan
A classic comfort dish that’s perfect for sharing with family or friends. Crispy breaded eggplant, tangy tomato sauce, and gooey mozzarella come together to create a meal everyone will love. It's the perfect Sunday dish to enjoy and make memories with!
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- Author
- Olivelle
- Prep Time
- 150 minutes
- Cook Time
- 45 minutes
- Servings
- 6
- Category
- Cuisine
Ingredients
- 3 Small Eggplants, cut in ¼" pieces
- 2 Tbsp Roasted Garlic Infused Sea Salt
- 2 cups Panko Bread Crumbs
- 5 Tbsp Miscgulio Italian Dried Herb Blend
- 2 Eggs plus 2 Egg Yolks
- 2 Tbsp Black Truffle Infused Olive Oil
- 28oz can Pureed Tomatoes
- 2 Tbsp Barrel Aged Dark Thick Sweet Balsamic
- 12 oz Mozzarella Cheese
- ¼ cup Finely Grated Parmesan, plus more for serving
- ½ cup Basil Leaves, Chiffonade
Directions
- Cover a baking sheet with towels. Cut eggplant into ¼” slices and add to the tray in a single layer. Sprinkle eggplant with 1 tbsp salt. Let eggplant sit for 30 minutes up to 2 hours to sweat. Dry thoroughly with towels by dabbing the eggplant and set aside.
- Meanwhile heat the oven to 425F. Add panko to a baking sheet and cook until toasted and slightly golden- about 6 minutes. Add panko to a shallow bowl and toss with 1 Tbsp Misculgio.
- In a shallot bowl beat together, eggs, truffle oil, and 1 tsp Black Truffle Sea Salt.
- Dip eggplant into egg mixture, then panko and set in a single layer on a baking sheet. Bake eggplant in the oven for 15 minutes or until golden.
- In a bowl combine tomatoes, Miscuglio,1 tbsp Roasted Garlic Sea Salt, and Sweet Basil Balsamic Vinegar.
- In a 9x9 baking dish assemble eggplant parmesan. Add ¼ of sauce to the bottom of the pan then layer eggplant, cutting pieces to fill gaps if needed. Add 1 cup of sauce, then layer with Mozzarella. Repeat by layering eggplant, sauce, and cheese. Top with ¼ cup parmesan.
- Bake for 30 minutes uncovered. Top with more parmesan, fresh basil, and balsamic vinegar. Serve warm!