Eggplant a La Tammy Wynette
Experience comfort food at its finest with "Eggplant a La Tammy Wynette," a soul-warming casserole that blends crispy, golden-fried eggplant with layers of rich, herb-infused tomato sauce, gooey mozzarella, and a crunchy breadcrumb topping. This dish pays homage to southern flavors while showcasing a medley of Italian-inspired spices like smoked paprika, oregano, and fresh basil. Perfectly balanced with a hint of sweetness from crushed tomatoes and a cheesy medley of parmesan and mozzarella, it’s baked to perfection for a bubbling, golden finish. Ideal as a hearty main dish, this recipe is perfect for family dinners or special occasions and pairs well with a crisp side salad or garlic bread. Whether you're a vegetarian food lover or just looking for a satisfying twist on eggplant Parmesan, this dish will have you standing by it every time.
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Recipe Information
Ingredients
- 2 large eggplant
- 2 teaspoons kosher salt
- 4 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 14 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- 0.25 cup, chopped fresh basil leaves
- 1 cup panko breadcrumbs
- 0.5 cup, grated parmesan cheese
- 1 cup, shredded mozzarella cheese
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.25 cup, for frying vegetable oil
Instructions
Slice the eggplants into 1/2-inch thick rounds. Lay them on a large baking sheet and sprinkle both sides with kosher salt. Let them sit for 20 minutes to draw out moisture. Rinse off the salt and pat the slices dry with a clean towel.
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, oregano, smoked paprika, sugar, and 1/4 teaspoon of salt. Let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the chopped basil.
Set up a three-step breading station: Place the flour in a shallow dish, beat the eggs in a second dish, and combine the panko breadcrumbs with grated parmesan in a third dish.
Heat the vegetable oil in a large skillet over medium heat. Dredge each eggplant slice in the flour, dip into the beaten eggs, and coat with the panko-parmesan mixture. Fry each slice until golden brown on both sides, about 3 minutes per side. Set the fried slices on a paper towel-lined plate to drain excess oil.
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Top with more tomato sauce, a sprinkling of mozzarella, and a bit of black pepper.
Repeat with the remaining eggplant slices, sauce, and mozzarella, finishing with a generous sprinkle of mozzarella on top.
In a small bowl, toss the remaining breadcrumbs with 2 tablespoons of olive oil and sprinkle them over the top layer of cheese.
Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is golden and melted.
Let the dish rest for 5 minutes before serving. Garnish with extra basil if desired.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 40.7 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 81.9 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1618 mg | 124% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5068 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
