Eggplant Parmigiana

sutherlandbelle.com

Katsumm

subheading: For the Marinara:

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can diced tomatoes

1 (15-ounce) can tomato sauce

1 cup chicken or vegetable stock

½ medium sweet onion, diced

3 cloves garlic, minced

2 teaspoons granulated sugar

Kosher salt and freshly cracked black pepper, to taste

¼ teaspoon red pepper flakes

½ cup freshly basil leaves, chopped

Zest of 1 lemon

subheading: For the Parmigiana:

2 medium to large eggplants

2 tablespoons sea salt

½ cup all-purpose flour

1 teaspoon garlic powder

½ cup olive oil

2 cups marinara sauce, see above

16-ounce pre-sliced mozzarella cheese

½ cup parmesan cheese

12 fresh basil leaves

fresh cracked black pepper

¼ cup panko bread crumbs, optional

Directions at sutherlandbelle.com

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