Eggplant Parmesan always seems like a good idea to make at home, but it’s fiddly to assemble and often so much work. Between breading and cooking the eggplant and combining it with sauce and cheese, it makes quite a mess.
Ingredients
1 medium eggplant, trimmed and cut into 1/2-inch pieces (about 7 cups)
1 tablespoon kosher salt
3 medium garlic cloves, unpeeled
1 large yellow onion, peeled and quartered
3 tablespoons olive oil, divided
1 ounce Parmesan cheese, grated (about 1/4 cup), plus more for sprinkling
1 (8-ounce) package pre-shredded low-moisture mozzarella cheese, divided
1 cup jarred marinara sauce (such as Rao’s), or homemade
1/4 cup seasoned panko breadcrumbs
1 (10-ounce) baguette, sliced on an angle into 1/2-inch-thick slices
4 tablespoons salted butter, melted
Fresh basil leaves, for garnish
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