Festive and warming, Eggplant Parmesan offers undeniable comfort in every bite. Not to mention the inviting smell that fills your house while you cook it. Roasted eggplant and toasted breadcrumbs bring depth, texture, and caramelized richness, which beautifully complements the gentle earthiness and cranberry notes of our Estate Cabernet Franc. The wine’s fresh acidity meets the bright, natural acidity of the marinara, uniting on the palate rather than competing for attention. Together, they harmonize for a pairing that feels both inviting and deeply comforting, a fitting combination for the season.
Serves 4
Ingredients
- 2 eggplants, cut into ½ inch rounds
- 1/2 cup all-purpose flour
- 3 eggs
- 2 cups panko breadcrumbs
- 1/2 cup freshly grated Parmigiano Reggiano, plus more to serve
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper
- 28 oz Marinara Sauce (Bianco di Napoli or Bona Furtuna are my favorites)
- 2 large fresh mozzarella balls, thinly sliced
- Fresh basil to serve
Directions
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Preheat the oven to 425°F.
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Arrange the eggplant on rack-lined baking sheets and sprinkle with salt. Allow to sweat while you prepare everything else.
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Set up your dredging line by putting the all-purpose flour in a medium bowl with a pinch of salt and freshly cracked black pepper. Whisk the eggs in a separate bowl with a splash of water. In a third bowl, add the panko, freshly grated Parmagiano dried oregano, dried basil, red pepper flakes, salt, and freshly ground pepper and stir to combine.
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Line two baking sheets with parchment paper and drizzle with olive oil. Pat the eggplant dry with a clean towel. One by one, dip the eggplant in the flour mixture, coating it evenly on all sides, then dip into the eggs, and finally into the panko mixture, coating it evenly. Place on the sheet pan and continue with the remaining eggplant until each piece has been evenly coated and spread out on the sheet pans. Make sure not to overlap the eggplant as this will inhibit them from gaining a crispy coating.
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Drizzle with olive oil then bake for 25 minutes, flip over, and continue to bake for another 10-15 minutes. You want them to be golden brown on both sides.
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Spread ½ cup of the marinara sauce into the bottom of a 9 x 13-inch baking dish. Layer half the golden eggplant on top, top with 1 cup of marinara and half of the sliced mozzarella, then repeat with the remaining eggplant and mozzarella. Finish with a healthy shower of freshly grated Parmigiano Reggiano. Bake for another 20 minutes, until the cheese has melted evenly. Finish by broiling for 2-4 minutes until the top is browned and bubbling.
- Remove from the oven and serve with fresh basil.