no fry eggplant parm with anchovy breadcrumbs
TOTAL TIME: 1 hour
SERVES: 2-4
Milk & Dairy
2 cups shredded mozzarella
1 cup shredded parmesan
Pantry
1 1/2 cup panko bread crumbs
2 anchovies
1 jar marinara (suggest Rao's)
salt
olive oil
Produce
2 large eggplants
basil to garnish
Prep your eggplant. Preheat your oven to 450. Slice your eggplant into 1/2 inch rounds. Lay on a flat surface and sprinkle with a good amount of salt on both sides. Set aside for 10 minutes, then dab off moisture with a paper towel. Brush on olive oil to both sides and roast for about 20-30 minutes until golden brown.
Make your anchovy breadcrumbs. While your eggplant roasts, make your anchovy breadcrumbs. Heat 2 tbsp olive oil in a small frying pan over medium heat. Add 2 anchovies (you can't taste them don't worry - but if you love anchovies, add 4 here). Fry anchovies and squish down until they are completely broken up - about 2 minutes. Add in 1 1/2 cups panko and good amount of salt, stir every few seconds and cook until golden brown.
Assemble your parm. Divide your eggplant slices into 3 even groups. To a 9x6 inch pan, add a thin layer of marinara, layer one group of roasted eggplant, top with sauce, sprinkle with 1/3 of your breadcrumbs, and 1/3 of your cheese. Repeat with eggplant, sauce, breadcrumbs cheese. For the top layer do eggplant, sauce, cheese then a small amount of breadcrumbs on top. Bake for 15-20 minutes until cheese is melted. If not yet golden on top, broil for 1 - 2 minutes.
Sprinkle with fresh basil and serve.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!