How to Make the Eggplant Parm of Eric's Dreams | NYT Cooking

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella is lower in fat, while processed cheese can be more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a lower-calorie option, and grated hard cheese can be less expensive.

Slice the eggplant lengthwise into half inch thick slices.

Salt the eggplant slices and let them sit for 10 minutes to draw out moisture.

Prepare the sauce by heating olive oil in a pot and adding seven cloves of minced garlic and dried oregano.

Add two jars of store-bought marinara sauce to the pot and let it simmer for about 30 minutes.

Blot the salted eggplant slices with a clean towel to remove excess moisture.

Set up a breading station with one cup of all-purpose flour and panko breadcrumbs.

Dredge the eggplant slices in flour, then dip them in the egg wash, and coat with panko breadcrumbs.

Place the breaded eggplant slices in a single layer on two sheet pans, with smaller slices on one pan and larger on the other.

Bake the eggplant slices in a preheated oven at 425°F for about 30 minutes until crispy and golden brown.

Grease a baking dish and layer the eggplant, sauce, cheese, and basil, repeating until all ingredients are used.

Bake the assembled dish in the oven at 425°F for 25 to 30 minutes until the sauce is bubbly and cheese is melted.

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Equipment Needed

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Allergens