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–+ servings

Eggplant Parmesan

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.
Servings: 2 servings
By: Nadia Aidi
whole roasted eggplant parmesan on top of a tomato sauce made from scratch and covered in burrata.
Prep 15 minutes
Cook 40 minutes
Charring the Eggplant 30 minutes
Total 1 hour 25 minutes

Equipment

  • Bowl
  • plastic wrap
  • 3 small baking trays, or plates

Ingredients 

  • 2 large eggplants
  • ¼ cup flour
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 large egg
  • 1 tbsp milk
  • 1 ½ cups panko
  • ¼ cup parmesan, freshly grated

Sauce:

  • ½ large onion, finely chopped
  • 1 large garlic clove, chopped
  • 2 ½ tbsp olive oil
  • 4 large basil leaves, fresh
  • 1 tsp oregano
  • 28 oz crushed tomatoes, I love Bianco Di Napoli
  • 1 tsp balsamic vinegar
  • 1 tsp soy sauce
  • salt and pepper to taste

Toppings

  • olive oil, drizzle
  • 2 burrata
  • fresh basil, to taste
  • crushed red peppers, to taste

Instructions

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.

Nutrition

Calories: 699kcal, Carbohydrates: 107g, Protein: 27g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 92mg, Sodium: 1850mg, Potassium: 2482mg, Fiber: 25g, Sugar: 39g, Vitamin A: 1747IU, Vitamin C: 50mg, Calcium: 471mg, Iron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info