Eggplant Parmesan | Dorothy Lane Market
Dorothy Lane Market

Eggplant Parmesan

PREP TIME 15 mins
COOK TIME 30 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Sep 24th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • Kosher salt
  • 2 large eggplants (about 14 oz each), cut into 1/2-inch-thick rounds
  • ¼ cup DLM Pure Olive Oil, divided
  • 2 cups sourdough breadcrumbs (from about 4 slices of day-old sourdough bread)
  • 2 garlic cloves, minced
  • 1 Tbsp lemon zest
  • 1 tsp fresh thyme leaves
  • 1 tsp black pepper
  • 4 plum tomatoes, sliced
  • 1 lb DLM Handmade Fresh Mozzarella, sliced
  • 1 (32-oz) jar DLM Original Marinara Sauce
  • 4 oz Parmigiano-Reggiano, grated (about 1 cup)
  • Fresh basil leaves, torn for serving

INSTRUCTIONS

1
Preheat broiler to high and adjust an oven rack about 6 inches from top.
2
Generously salt both cut sides of eggplant and let drain on a wire rack for at least 15 minutes, then pat dry with paper towels. Drizzle with a little olive oil and then broil until lightly golden brown on both sides, about 4 minutes per side. Remove from oven and let cool.
3
To make breadcrumbs, heat about 3 Tbsp of olive oil over medium heat. Add breadcrumbs and cook until golden brown, about 5 minutes. Add the garlic, thyme, and season with salt and pepper. Continue to cook another minute or two; remove from heat and set aside.
4
Reduce oven temperature to 425°F. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Top with marinara sauce. Then, top with Parmigiano-Reggiano and the breadcrumb mixture. Bake at 425°F until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil and serve.

IN THIS RECIPE

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Eggplant Parmesan

PREP TIME 15 mins
COOK TIME 30 mins
SERVINGS 8

INGREDIENTS

  • Kosher salt
  • 2 large eggplants (about 14 oz each), cut into 1/2-inch-thick rounds
  • ¼ cup DLM Pure Olive Oil, divided
  • 2 cups sourdough breadcrumbs (from about 4 slices of day-old sourdough bread)
  • 2 garlic cloves, minced
  • 1 Tbsp lemon zest
  • 1 tsp fresh thyme leaves
  • 1 tsp black pepper
  • 4 plum tomatoes, sliced
  • 1 lb DLM Handmade Fresh Mozzarella, sliced
  • 1 (32-oz) jar DLM Original Marinara Sauce
  • 4 oz Parmigiano-Reggiano, grated (about 1 cup)
  • Fresh basil leaves, torn for serving

INSTRUCTIONS

1
Preheat broiler to high and adjust an oven rack about 6 inches from top.
2
Generously salt both cut sides of eggplant and let drain on a wire rack for at least 15 minutes, then pat dry with paper towels. Drizzle with a little olive oil and then broil until lightly golden brown on both sides, about 4 minutes per side. Remove from oven and let cool.
3
To make breadcrumbs, heat about 3 Tbsp of olive oil over medium heat. Add breadcrumbs and cook until golden brown, about 5 minutes. Add the garlic, thyme, and season with salt and pepper. Continue to cook another minute or two; remove from heat and set aside.
4
Reduce oven temperature to 425°F. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Top with marinara sauce. Then, top with Parmigiano-Reggiano and the breadcrumb mixture. Bake at 425°F until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil and serve.

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