https://www.copymethat.com/r/0blEq9i8d/no-fry-eggplant-parmesan/
137187127
UScIL3a
0blEq9i8d
2024-05-19 19:43:36
No-Fry Eggplant Parmesan
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Ingredients
- measuring cup Servings: 5 to 6
- 3 medium eggplants, trimmed and cut crosswise into ½-inch slices (about 3 pounds total)
- ¼ cup extra-virgin olive oil, plus more for brushing (may use cooking oil spray instead of brushing on the oil)
- Kosher salt
- Freshly ground black pepper
- 1 large onion, finely chopped (1 ½ to 2 cups)
- 1 large clove garlic, thinly sliced
- 1 ½ teaspoons dried oregano
- 28 ounces canned, no-salt-added crushed tomatoes, plus their juices
- 1 tablespoon red wine vinegar
- ½ cup packed fresh basil leaves, torn
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 8 ounces low-moisture mozzarella cheese, thinly sliced (not packed in water)
- 1 cup panko
- 1 tablespoon chopped fresh oregano leaves (from 1 stem; optional)
Steps
Directions at washingtonpost.com
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