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Eggplant Parmigiana

Alex Guarnaschelli
  • 165 minutes
  • Serves 4

INGREDIENTS

2 handfuls

Basil, fresh

2

Eggplants, medium

6 cloves

Garlic

1 tbsp

Oregano, dried

3 28 ounce cans

San marzano plum tomatoes, whole

1 tbsp

Thyme, fresh leaves

3

Yellow onions, medium slices thin

5

Eggs, large

1/2 cup

All-purpose flour

1

Black pepper, Freshly ground

1 tbsp

Granulated sugar

1

Kosher salt

1 tbsp

Red pepper flakes

1/4 cup

Olive oil, extra-virgin

1

Vegetable oil

4 cups

Italian-style breadcrumbs

1 1/2

lbs Mozzarella cheese, slices thin

1/2 cup

Parmesan, grated

1 lb

Provolone cheese, grated

3 tbsp

Whole milk