Classic Baked Eggplant Parmesan (Parmigiana)

Ingredients

• 2 medium eggplant
• 5 cups of breadcrumb
• 1 tablespoon of oregano
• 6 beaten egg
• 2 tablespoons of whole milk
• 7 cups of marinara sauce
• 2/3 cups of shredded parmesan cheese
• 1 pound of thinly sliced mozzarella cheese
• 1 tablespoon of extra virgin olive oil
• 2 cloves of minced garlic
• 1 cup of all-purpose flour
• 1 teaspoon of rock salt
• 1/2 teaspoon of black pepper
• 1/2 cup of chopped fresh basil
• 1 tablespoon dried thyme

Directions

Homemade Marinara Sauce Recipe

Homemade Marinara Sauce Ingredients

• 2 tablespoons of extra virgin olive oil
• 1 chopped medium onion
• 4 cloves of finely chopped garlic
• 6 ounces of tomato paste
• 1/4 cup of dry red wine
• 28 ounces of crushed tomato
• 1 teaspoon of sea salt
• 1/4 teaspoon of black pepper

Homemade Marinara Sauce Directions

To make this gorgeous marinara sauce at home, start by adding 2 tablespoons of extra virgin olive oil to a large saucepan and heat it on medium-high heat.

Then add the chopped onion and sauté for 5 to 6 minutes or until soft, stirring frequently.

Add finely chopped garlic and canned tomato paste to the sautéed onions and cook for about a minute while stirring constantly.

Pour in the red wine and cook for another whole minute while stirring constantly.

Then add crushed tomatoes, salt, and pepper and bring the mixture to a boil while stirring frequently. Reduce the heat to low and gently boil for an hour, stirring occasionally.

Once the sauce has cooked for an entire hour, take it off the heat and either serve warm immediately or store it for later.

Tips

• Make the eggplant slices as even as possible. The slices are guaranteed to cook evenly, so make sure the eggplant slices are the same width. Slice equally if you don't want some parts to overcook before others.
• The fresh mozzarella should be sliced to a constant thickness to ensure even melting and browning.
• Shred the Parmesan cheese finely. If you get a quality chunk of Parmigiano Reggiano (or even pecorino cheese) and shred it yourself, your eggplant Parmesan will have more flavor.
• Coat the eggplant slices in a thick layer of panko. It's delicious!
• Don't forget the extra virgin olive oil! Before putting the breaded eggplant slices in the oven, sprinkle them with oil. It's necessary for the panko to turn out golden brown and crunchy.
• Season with salt and pepper in between layers.The marinara and Parmesan cheese you choose will determine the overall flavor of your eggplant Parmesan. Put a sprinkling of salt and a few grinds of pepper in between the slices of eggplant and cheese with homemade marinara sauce so that the finished dish is well-seasoned.