All American Eggplant Parmesan Recipe
Ingredients
- 2 1/2 pounds Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices lengthwise
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter
- 6 cloves garlic, grated on a microplane grater
- 4 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 (28-ounce) cans whole peeled tomatoes packed in juice
- 1 large onion, peeled and split in half
- 1/4 cup minced fresh parsley leaves
- 1/4 cup minced fresh basil
- 1 1/2 cups all-purpose flour
- 3 large eggs, thoroughly beaten
- 6 ounces panko-style bread crumbs
- 4 ounces finely grated parmesan (about 2 cups)
- 1 1/2 cups vegetable oil
- 1 pound grated whole milk mozzarella (about 4 cups)
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