Nana’s Classic Eggplant Parmesan

Recipes

Nana’s Classic Eggplant Parmesan

Ingredients:

For the Eggplant:

  • 2 large eggplants, sliced into 1/2-inch steaks
  • 1/4 cup kosher salt

For Frying:

  • Extra virgin olive oil

For the Sauce:

  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28-ounce can of San Marzano tomatoes, mashed or good quality crushed tomatoes
  • 1/2 can (14 ounces) of water
  • A small handful of basil leaves, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 dried bay leaves
  • A pinch of sugar
  • Salt and freshly ground black pepper, to taste

For Breading:

  • 1 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1/3 cup water
  • 2 cups panko breadcrumbs
  • 2 cups freshly grated Parmesan cheese, divided
  • 1 cup freshly grated provolone cheese
  • 2 cups freshly grated mozzarella cheese

Instructions:

  1. Prep Eggplants:
    • Arrange eggplant slices on a rack over a sheet pan or on paper towel-lined plates. Season both sides with kosher salt. Layer with paper towels and place a sheet pan on top to weigh it down. Let sit for 2 hours. Pat dry.
  2. Make Sauce:
    • In a saucepan, sauté onion in olive oil until translucent. Add garlic, cooking 1-2 minutes. Stir in tomato paste, tomatoes, water, basil, oregano, bay leaves, and sugar. Season with salt and pepper. Simmer 30-60 minutes.
  3. Breading:
    • Set up three bowls for dredging: one with flour, salt, and pepper; one with beaten eggs and water; one with panko and 1 cup Parmesan. Dredge eggplant slices in flour, dip in egg, then coat in breadcrumb mixture.
  4. Fry Eggplant:
    • In a skillet with 1/2-inch olive oil, fry eggplant until golden, about 2 minutes per side. Drain on paper towels.
  5. Assemble:
    • Mix remaining Parmesan, provolone, and mozzarella. Preheat oven to 350°F. In a 9×13 baking dish, layer sauce, eggplant, cheese mixture. Repeat layers, ending with cheese.
  6. Bake:
    • Cover with foil and bake 30 minutes. Remove foil, broil 2-3 minutes until cheese is bubbly. Garnish with herbs.

Enjoy Nana’s beloved Eggplant Parmesan, a cozy and comforting dish that combines tender eggplant, rich tomato sauce, and three kinds of cheese for a mouthwatering meal.