Name: EFK Eggplant Parmesan
Prep time: 35 min
Cook time: 55 min
Total time: 105 min
Yield: 6 servings
Ingredients: 2 large eggplants, about 2 1/2 lb total, sliced into 1/2-inch rounds; 2 tsp kosher salt, divided; 1 cup all-purpose flour; 3 large eggs; 2 tbsp water; 2 cups panko breadcrumbs; 1 cup finely grated Parmesan, divided; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp black pepper; Olive oil spray or 1/4 cup olive oil for the pans; 3 cups marinara sauce; 12 oz low-moisture whole-milk mozzarella, shredded; 1/2 cup torn fresh basil

Directions

1. Arrange eggplant slices on racks or towels and season lightly with 1 teaspoon salt. Let stand 20 minutes, then blot dry.
2. Heat oven to 425°F. Set up three shallow bowls: flour; eggs beaten with water; and panko mixed with 1/2 cup Parmesan, oregano, garlic powder, black pepper, and remaining salt.
3. Coat each eggplant slice in flour, egg, then panko mixture. Arrange on oiled sheet pans and lightly oil tops.
4. Bake 20–25 minutes, flipping once, until golden and tender.
5. Reduce oven to 400°F. Spread a thin layer of marinara in a 9x13 dish. Add half the eggplant, half remaining sauce, half mozzarella, and half remaining Parmesan. Repeat layers.
6. Bake uncovered 25–30 minutes until bubbling and browned. Rest 10–15 minutes.
7. Finish with fresh basil and serve.

Equipment

Two rimmed sheet pans; wire racks, optional; 9x13-inch baking dish; three shallow breading bowls; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; foil.

Food safety & storage

Because the casserole contains eggs and dairy, refrigerate leftovers within 2 hours and use within 3–4 days. Reheat leftovers to 165°F. Keep mozzarella and eggs refrigerated until use.

EFK Eggplant Parmesan

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.