The Winter Solstice Approaches

Marinara

¼

cup olive oil

1

head of garlic, cloves crushed

1

large red onion, chopped

3

oil-packed anchovy fillets (optional)

½

teaspoon crushed red pepper flakes

1

Tbsp. tomato paste

¼

cup dry white wine

2

28-oz. cans whole peeled tomatoes

¼

cup torn basil leaves

½

tsp. dried oregano

Kosher salt

Eggplant and Assembly

4

pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick

Kosher salt

3

cups panko (Japanese breadcrumbs)

1½

tsp. dried oregano

1

tsp. freshly ground black pepper

1½

cups finely grated Parmesan, divided

1½

cups all-purpose flour

5

large eggs, beaten to blend

1⅓

cups olive oil

½

cup finely chopped basil and parsley, plus basil leaves for serving

6

ounces low-moisture mozzarella, grated (about 1⅓ cups)

8

ounces fresh mozzarella, thinly sliced

Source : food