Eggplant Parmesan

By linda1949

Ingredients

• 1 large eggplant (1 1/4 pounds)
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 3 tablespoons milk
• 2 cups panko crumbs
• 1/2 cup olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 3/4 cup chicken OR beef broth
• 3 (14.5 oz.) cans crushed tomatoes
• 2 tablespoons sugar
• 1/8 cup chopped fresh parsley
• 1 1/2 cups freshly grated Parmesan cheese

Preparation

Step 1

Trim off the ends of the eggplant and cut into 1/2" thick rounds.

Mix cornstarch, salt and pepper in a shallow dish. Beat eggs with milk in a second shallow dish. Put panko crumbs in a third dish.

Dip each eggplant into the cornstarch mixture to coat it on both sides; shake off excess. Dip each slice into the egg mixture to coat; dredge into the crumbs to coat well.

Put the coated slices on an oiled baking sheet. Bake at 425 degrees until golden and crisp, turning once, 15- 20 minutes.

Heat oil and butter in a skillet on medium-high. Add garlic and onion to pan. Cook for 2 minutes.

Pour in broth and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.

Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.

Heat oven to 350 degrees. Pour about half of the tomato sauce over the bottom of a 13x9" baking dish. Layer the eggplant over the sauce. Top with remaining sauce. Add remaining cheese. Bake until cheese is melted and sauce is bubbly, about 20 minutes. Serve.