Yes, this tomato-laden dish is a labor of love, but everything is so worth it in the end. Homemade marinara tastes like a warm hug, and the breaded and fried eggplant planks take this dish to the next level.
Yes, this tomato-laden dish is a labor of love, but everything is so worth it in the end. Homemade marinara tastes like a warm hug, and the breaded and fried eggplant planks take this dish to the next level.
Ingredients
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1 yellow onion, chopped
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5 large cloves garlic, thinly sliced
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5 anchovies, drained
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2 tablespoons tomato paste
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1 cup dry white wine
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2 (28 ounce) cans whole peeled tomatoes
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1 bunch freshly torn basil
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1 tablespoon dried oregano
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1 teaspoon crushed red pepper flakes
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Kosher salt, to taste
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Black peppercorns, freshly ground, to taste
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4 medium eggplants, peeled sliced vertically in ½-inch planks
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1 cup all-purpose flour
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1 tablespoon dried oregano
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1 tablespoon dried basil
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1/ 2 teaspoon cayenne
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6 large eggs, whisked
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1 cup Italian breadcrumbs
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1 cup Panko breadcrumbs
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1/ 2 cup grated Parmesan cheese
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1 lemon, zested
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La Tourangelle Canola Oil, for frying
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2 cups shredded mozzarella cheese
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1 cup grated Parmesan cheese
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8 ounces fresh mozzarella, torn
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Fresh basil, for garnish
Marinara:
Eggplant:
For Assembly:
Directions
Make the marinara: Heat oil in a large Dutch oven over medium heat. Sweat onions until translucent, 6-8 minutes. Add garlic and anchovies and cook until fragrant, 1 minute. Add tomato paste and cook until paste is dark in color, 3 minutes. Add white wine and let cook until reduced by half, 5 minutes. Add whole peeled tomatoes, gently crushing with the back of a wooden spoon. Add 2 cups water, basil, oregano, red pepper flakes and simmer until slightly reduced and tomatoes have broken down, about 1 hour. Season with salt and pepper to taste. Transfer to the bowl of a food processor and process until smooth. Set aside.
Heat oven to 400°F and place a rack in the upper third of your oven. Line a baking sheet with paper towel.
Spread eggplant planks on paper towel. Salt generously, lay down another paper towel on top of eggplant and repeat with remaining eggplant. Cover with another paper towel and another baking sheet. Place something heavy on the top baking sheet (like a Dutch oven or cans of tomatoes) to press out any excess moisture in the eggplant. Let press for at least 45 minutes or up to an hour. Remove paper towels and blot eggplants of any remaining moisture.
In a shallow bowl, combine flour, dried oregano, dried basil, and cayenne. In a separate small bowl, add eggs. In a third shallow bowl, combine Panko, breadcrumbs, grated Parmesan, and lemon zest. Dredge eggplant planks in flour mixture, tapping off any excess, then in egg mixture, and finally in breadcrumb mixture. Transfer to a wire rack-lined baking sheet. Repeat with remaining eggplant planks.
Heat ¼ inch canola oil in a large braiser or wide skillet. Once oil is barely smoking, add breaded eggplants and cook until golden brown, about 2 minutes per side. Transfer to paper towel-lined baking sheet and salt immediately. Repeat with remaining eggplant planks.
Assemble eggplant parmesan: Spread 1 cup marinara sauce in a 13x9 inch casserole dish. Top with eggplant planks in a single layer. Spread with 1 cup marinara sauce. Sprinkle with 1 cup shredded mozzarella and ½ cup Parmesan. Repeat with remaining marinara, remaining eggplant, remaining shredded mozzarella, and remaining grated Parmesan, ending with marinara sauce on top. Cover baking dish with foil, place on a baking sheet and bake until eggplant is knife tender, 1 hour 15 minutes. Turn oven to a high broil. Remove foil and top with fresh mozzarella. Broil until mozzarella is golden brown and bubbling, 10-15 minutes. Serve with fresh basil and more grated Parmesan immediately.