Over the Top Eggplant Parmigiana
An indulgent vegetarian eggplant parmigiana with San Marzano tomatoes, fresh mozzarella, and Parmesan. Layers of fried eggplant baked to bubbly perfection.
Source: Herbivoracious
Ingredients
- large or 5 smaller globe eggplant, about 4 pounds total
- Kosher salt
- vegetable oil for pan frying
- canned crushed Italian tomatoes
- garlic, minced
- tablespoon olive oil
- all-purpose flour
- eggs, beaten
- panko breadcrumbs
- pound fresh mozzarella sliced thin
- handfuls of fresh basil, roughly chopped for assembly plus 1 more for fresh toma
- fresh grated parmesan cheese
- diced heirloom tomatoes
- black pepper