Eggplant Parmesan
Eggplant Parmesan
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Italian
Author:
Olivelle
Servings
6
Prep Time
150 minutes
Cook Time
45 minutes
A classic dish that can be made at home. Enjoy crunchy breaded eggplant, tangy and bright tomato sauce, and creamy mozzarella cheese. A perfect Sunday dish to make with family or friends.
Ingredients
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3 Small Eggplants, cut in ¼" pieces
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2 Tbsp Roasted Garlic Sea Salt
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2 cups Panko Bread Crumbs
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5 Tbsp Miscgulio Italian Dried Herb Blend
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2 Eggs plus 2 Egg Yolks
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2 Tbsp Black Truffle Infused Olive Oil
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28oz can Pureed Tomatoes
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2 Tbsp Barrel Aged Dark Thick Sweet Balsamic
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12 oz Mozzarella Cheese
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¼ cup Finely Grated Parmesan, plus more for serving
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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!