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.
Char Eggplant
0 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.
1 Place in a bowl and cover with plastic wrap. Let sit for 15-20 minutes.
Sauce
2 Add the oil to a saucepan with the onions and garlic. Let them soften for 4-5 minutes on medium low.
3 Add basil, oregano, tomatoes, balsamic and soy. Let simmer covered for 25-30 minutes, mixing often so the bottom won't burn.
Eggplant Parm
4 Peel the eggplant and flatten gently into a cutlet. Pat dry with a paper towel, gently.
5 Mix flour, onion powder, garlic powder, paprika and salt and add to a plate or small baking tray.
6 Mix the milk and eggs, and strain into a different plate or small baking tray.
7 Mix the parmesan with the panko and put it on a plate or small baking tray.
8 Dredge the eggplant in the flour on both sides, pass it through the egg wash and finally the panko parm mixture.
9 Let them sit 5-10 minutes.
10 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.
11 Check on your tomato sauce. Using an immersion blender, blend until mostly smooth. Adjust seasoning.
12 To serve, spread your sauce on a plate, top with eggplant, burrata, basil, olive oil and crushed red peppers.
