Eggplant Parmesan
This eggplant parmesan recipe creates a perfectly crispy crust and is deconstructed to prevent it from getting soggy.
Ingredients
Marinara Sauce
- 1 Can San Marzano Whole Tomatoes
- 7 Garlic Cloves
- 2 oz Olive Oil
- 1 Fresh Basil Sprig
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
Eggplant
- 1 Eggplant
- 2 Cups Panko Bread Crumbs
- 1 Cup Fresh Grated Parmesan
- 2 tbsp Fresh Parsley
- 2 Garlic Cloves
- 2 Eggs
- 1 Cup All Purpose Flour
- 2 tbsp Kosher Salt
- 1 tsp Ground Black Pepper
- 8 oz Whole Milk Mozzarella
Creamy Dill Sauce
- 1/2 Cup Plain Greek Yogurt
- 1/2 Cup Mayonnaise
- 2 tbsp Lemon Juice
- 1 tbsp Fresh Dill
- 1 Garlic Clove
- 1 tbsp Olive Oil
- 1 tsp Sea Salt
- 1 tsp Ground Black Pepper
Instructions
Marinara Sauce
- Pour San Marzano tomatoes into a bowl and crush up with your hands or a spoon. Fill can with 1 cup of water
- Heat skillet on medium-high heat and add olive oil and garlic. Cook garlic for 30 seconds. Do not let garlic brown. Add crushed tomatoes and 1 cup of water to pan. Simmer until sauce thickens to a consistency you like. I prefer a thicker sauce.
- Add sprig of basil and cut the heat. Continue stirring for 1 minute. Season with salt and pepper to taste. Set aside.
Eggplant Parmesan
- Peel skin off eggplant and cut into 1/2" thick slices. Place slices on a sheet pan and liberally salt both sides. Rest for 30 minutes to pull water out of eggplant.
- Create three separate bowls for your eggplant. One with all purpose flour, beat the eggs in second bowl, and combine panko, crushed garlic, parmesan cheese, and parsley and a third bowl.
- Rince eggplant under water and pat dry with paper towels.
- Coat eggplant slices in all purpose flour. Tap the eggplant slice against the bowl to prevent clumps of flour from forming. Submerge the eggplant slice into the egg and remove. When the egg is no longer dripping from the eggplant, place into your panko mixture and coat thoroughly. Set on a sheet pan and repeat with remaining slices.
- Heat peanut oil to 350 degrees. Cook 3 - 4 eggplant slices at a time to prevent oil from cooling. Check temperature of oil if needed. Cook 2 - 3 minutes on each side until browned. Remove to a sheet pan with a wire rack to drain excess oil.
- Turn broiler on low. Top eggplant with mozzarella cheese and place under broiler until cheese begins to melt and brown on top. Watch carefully so your eggplant does not burn.
Creamy Dill Sauce
- Combine yogurt, mayonnaise, lemon juice, dill, garlic, salt, and pepper in a bowl. Slowly add olive oil while stirring. Add 1 tbsp of water at a time if needed to thin sauce to desired consistancy.
Plating
- Start your dish with marinara sauce on the plate, followed by an eggplant slice, more marinara sauce, and another eggplant slice. Stack 2 - 4 slices on your plate. Top with freshly grated parmesan cheese and parsley. Serve hot.