Eggplant Parmesan

Ingredients

• 2 1/4 pounds globe eggplant (about 2 large)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 cup plus 1 tablespoon extra virgin olive oil , divided, plus more to oil the sheet pans
• 2 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes (preferably San Marzano) diced, reserving the juices, or crushed tomatoes
• 1/2 cup finely chopped fresh basil , packed
• Kosher salt
• Freshly ground black pepper , to taste
• 1 1/2 to 2 cups breadcrumbs
• 1 1/4 cups shredded Parmesan cheese , divided
• 1 cup all-purpose flour
• 4 large eggs , beaten (more if needed)
• 1 1/2 pounds fresh mozzarella cheese , sliced into 1/4-inch slices

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag