This classic eggplant Parmesan recipe with homemade marinara will impress your family and friends.
Since we've begun raising our own chickens, I'm constantly amazed at how many eggs we use a week!
But since being blessed with a seemingly never-ending abundance of fresh eggs, it seems that eggs creep into nearly every meal - and make every meal so much tastier!
Case in point, this Classic Eggplant Parmesan recipe. Even basic breading is made better with fresh eggs. And honestly, even before we started raising chickens, I was always partial to eggplant Parm over chicken Parm anyway.
For this recipe I decided to make my own marinara sauce instead of using canned sauce. That allowed me to use fresh garlic I grew this spring, and some of the fresh parsley and basil from my windowsill herb garden.
Since the sauce takes about 30 minutes to cook, start that first, then get to work on your eggplant, so they'll be ready at the same time.
(scroll down for the printable recipe card)
Classic Eggplant Parmesan with Basil Marinara Sauce
Makes 3 or 4 servings.
2 eggs
1/2 cup Panko breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup flour
1/4 cup Olive oil
2 tablespoons butter
1 medium eggplant, thinly sliced into rounds
Cooked pasta of your choice
Fresh basil
Salt and pepper
Whisk the eggs in a shallow bowl. Combine the breadcrumbs, cheese, herbs, and salt and pepper in a shallow bowl and set aside. Pour the flour into a shallow bowl, season with salt and pepper, and set aside.
Heat the olive oil and butter in a saucepan over medium heat, swirling until the butter is melted.
Dip each eggplant slice in the flour, then the egg wash, then the bread crumb mixture. Saute the slices, several at a time in a single layer in the pan, until fork-soft and golden brown on both sides. Drain on paper towels.
Serve with pasta and sauce, top with slices of fresh mozzarella and garnish with fresh basil, if desired.
To Make the Basil Marinara
1/4 cup extra-virgin olive oil
2 garlic cloves, sliced
2 tablespoons tomato paste
28 ounces crushed tomatoes in puree
1/2 teaspoon sugar
5 or 6 fresh basil leaves, julienned, plus more whole leaves for garnish
Kosher salt
Freshly ground black pepper
Heat the oil until shimmering in a medium saucepan over medium-low heat. Add garlic and basil and cook, stirring, over medium heat until the garlic is golden brown and the basil is crispy and wilted.
Add the tomato paste and cook, stirring for about a minute, until it turns dark red in color.
Add the crushed tomatoes and sugar. Stir to combine, then season with salt and pepper, and bring to a simmer. Simmer, stirring occasionally, until the sauce has reduced slightly and thickened, about 30 minutes.
