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
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