Eggplant Parmesan
Serves 2
15 mins prep
40 mins cook
30 mins Charring the Eggplant
85 mins total
If you love Eggplant Parmesan, this recipe is going to become your new obsession! A whole roasted eggplant with a crispy parmesan coating, topped with an amazing tomato sauce made from scratch and then layered with creamy, fresh burrata.
Sauce:
Toppings
Char Eggplant
Stab the eggplant with a fork. Char until it looks pretty burnt on the stove or broiler. This will take about 10 minutes, depending on the size of the eggplant.
Place in a bowl and cover with plastic wrap. Let sit for 15-20 minutes.
Sauce
Add the oil to a saucepan with the onions and garlic. Let them soften for 4-5 minutes on medium low.
Add basil, oregano, tomatoes, balsamic and soy. Let simmer covered for 25-30 minutes, mixing often so the bottom won't burn.
Eggplant Parm
Peel the eggplant and flatten gently into a cutlet. Pat dry with a paper towel, gently.
Mix flour, onion powder, garlic powder, paprika and salt and add to a plate or small baking tray.
Mix the milk and eggs, and strain into a different plate or small baking tray.
Mix the parmesan with the panko and put it on a plate or small baking tray.
Dredge the eggplant in the flour on both sides, pass it through the egg wash and finally the panko parm mixture.
Let them sit 5-10 minutes.
Preheat a pan for 3 minutes on medium high heat. Add plenty of olive oil and fry the eggplant until golden, about 3 minutes per side, watching that it doesn't burn.
Check on your tomato sauce. Using an immersion blender, blend until mostly smooth. Adjust seasoning.
To serve, spread your sauce on a plate, top with eggplant, burrata, basil, olive oil and crushed red peppers.
