BA’s Best Eggplant Parmesan

Instructions

1. Preheat oven to 350°. Place a Dutch oven or other large heavy ovenproof pot over medium heat. Add ¼ cup extra-virgin olive oil and 1 head of garlic, cloves crushed, and cook, stirring often, until garlic is golden, about 4 minutes.
2. Add 1 large red onion, chopped, 3 oil-packed anchovy fillets (if using), and ½ tsp. crushed red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes.
3. Stir in 1 Tbsp. tomato paste and cook, stirring often, until slightly darkened, about 2 minutes.
4. Add ¼ cup dry white wine, bring to a boil, and cook until almost completely evaporated, about 1 minute.
5. Add two 28-oz. cans whole peeled tomatoes, breaking up with your hands, and their juices; add ¼ cup torn basil leaves and ½ tsp. dried oregano and stir to combine.
6. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with kosher salt.
7. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
8. Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
9. Lightly season 4 lb. Italian eggplants (about 4 medium eggplants), peeled, sliced lengthwise ½"–¾" thick, all over with kosher salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet.
10. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let sliced eggplant sit until it has released excess liquid, 45–60 minutes.
11. Meanwhile, pulse 3 cups panko breadcrumbs, 1½ tsp. dried oregano, 1 tsp. freshly ground black pepper, and ¾ cup finely grated Parmesan cheese in a food processor until very finely ground. Transfer to a shallow bowl.
12. Preheat oven to 350°. Place 1½ cups (187.5 g) all-purpose flour in another shallow bowl and 5 large eggs, beaten to blend, in a third shallow bowl.
13. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumb mixture, packing all around, then shaking off excess.

My notes