From Bon Appetit
Classic Eggplant Parmesan
- Makes
- 6–8 servings
- Ingredients
- 22
12 things you may not have.
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Ingredients
- 1 medium onion, finely chopped
- ¼ cup extra-virgin olive oil
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more
- 6 garlic cloves, finely chopped
- 1 tsp. dried oregano
- ½ tsp. crushed red pepper flakes
- ¼ cup double-concentrated tomato paste
- 2 (28-oz.) cans whole peeled tomatoes
- 1 large sprig basil
- 1 Tbsp. sugar (optional)
- 2½ lb. small Italian eggplants (6–8)
- 1 Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided, plus more
- 1 cup (125 g) all-purpose flour
- 1 tsp. freshly ground black pepper, plus more
- 4 large eggs
- 1½ oz. Parmesan, finely grated (about ¾ cup)
- 3 cups panko or plain breadcrumbs
- 1 Tbsp. dried oregano
- 1 Tbsp. garlic powder
- ½ tsp. crushed red pepper flakes
- 1⅓ cups extra-virgin olive oil, divided
- 1½ lb. whole-milk low-moisture mozzarella, coarsely grated (about 4½ cups), divided
The method
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