Cook what you grow
Eggplant Parmesan
The Italian-American classic: crisp breaded eggplant layered with tomato sauce, mozzarella, and parmesan, baked until bubbling and golden.
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Ingredients
serves 4From the garden
- 2 large eggplants, sliced into half-inch rounds
- 3 cloves garlic, sliced
- ½ cup fresh basil leaves, torn
From the pantry
- ½ cup all-purpose flour
- 3 eggs, beaten
- 2 cups breadcrumbs
- 2 tsp Italian seasoning
- ¾ cup grated parmesan · divided; some goes in the breading
- 2 cups shredded mozzarella
- 1 can crushed tomatoes · 28-oz can
- 2 tbsp olive oil · for the sauce
- ½ cup vegetable oil · for shallow-frying
- salt · to taste
- black pepper