eggplant parmesan with fresh homemade heirloom tomato sauce

When you get perfect eggplants in your csa, what is there to do but make eggplant parmesan. And this version also takes advantage of the abundance of heirloom tomatoes available… it’s literally summer produce in one dish, and it’s a doozy.

Melty cheese, fresh flavorful tomato sauce, and crispy eggplant all come together in the perfect marriage of summer flavors… it will be your new go-to dish for entertaining, potlucks, summer bbq’s and wednesdays.

If you are not a vegetarian, you can both lower the carbs and pack in additional flavor by substituting pork panko for regular panko. You can also substitute chicken broth for vegetable broth if you so incline.

Ingredients:

2 leeks, halved, sliced, and washed

4 cloves garlic, smashed

handful of fresh basil leaves

handful of fresh oregano leaves

10 heirloom tomatoes, quartered

4 Tbsp evoo

1 cup vegetable stock

1/2 cup rosé wine (can substitute stock, if not using wine)

2 large eggplants, tops and bottoms removed, skin removed from two sides, sliced lengthwise 4 - 5 slices

salt

avocado oil

2 cups panko

1 tsp salt

2 tsp trader joes onion salt

1/2 tsp white pepper

1/2 cup parmesan

2 eggs

1 log of fresh, sliced mozzarella

Directions:

Combine leeks, garlic, basil, oregano and heirloom tomatoes in blender until puréed, but still thick.

Bring evoo to medium heat in a large sauce pan. Once shimmering, add purred vegetables. Sauté for 3 - 5 minutes, stirring constantly. Whisk in wine and stock. Bring to boil.

Once boiling, reduce to simmer for 60 minutes to reduce and let flavors develop.

Preheat oven to 450.

Place sliced eggplant over paper towels and salt heavily on both sides. Let sit for 30 minutes, to pull out bitter taste and excess moisture. Rinse with cold water and pat until completely dry. Set aside.

In a medium bowl, combine panko, 1 tsp salt, 2 tsp onion salt, white pepper, and parmesan cheese.

In a separate bowl, whisk eggs together until full combined and mixed.

Cover the bottom of a large cast iron skillet with avocado oil, about 1/4 inch up the side, and heat on medium-high until shimmering.

Dip each eggplant slice into the egg mixture, and then the panko mixture. Setting aside on a wire rack until all slices have been coated.

Shallow fry coated sliced in avocado oil until panko is golden brown, 3 - 5 minutes per side.

Ladle a spoonful of sauce, enough to cover the bottom, into a 9 x 11 baking dish.

Place fried eggplant on top of sauce, slightly overlapping if necessary. Top with more sauce, and then with melted mozzarella.

Bake in oven for 35 minutes, until sauce is bubbly and cheese starts to turn golden brown.