Eggplant Parmesan

Ingredients

• 3 Small Eggplants, cut in ¼" pieces

• 2 Tbsp Roasted Garlic Sea Salt

• 2 cups Panko Bread Crumbs

• 5 Tbsp Miscgulio Italian Dried Herb Blend

• 2 Eggs plus 2 Egg Yolks

• 2 Tbsp Black Truffle Infused Olive Oil

• 28oz can Pureed Tomatoes

• 2 Tbsp Barrel Aged Sweet Basil Balsamic or Dark Barrel Aged Balsamic

• 12 oz Mozzarella Cheese

• ¼ cup Finely Grated Parmesan, plus more for serving

• ½ cup Basil Leaves, Chiffonade

Directions

1. Cover a baking sheet with towels. Cut eggplant into ¼” slices and add to the tray in a single layer. Sprinkle eggplant with 1 tbsp salt. Let eggplant sit for 30 minutes up to 2 hours to sweat. Dry thoroughly with towels by dabbing the eggplant and set aside.

2. Meanwhile heat the oven to 425F. Add panko to a baking sheet and cook until toasted and slightly golden- about 6 minutes. Add panko to a shallow bowl and toss with 1 Tbsp Misculgio.

3. In a shallot bowl beat together, eggs, truffle oil, and 1 tsp Black Truffle Sea Salt.

4. Dip eggplant into egg mixture, then panko and set in a single layer on a baking sheet. Bake eggplant in the oven for 15 minutes or until golden.

5. In a bowl combine tomatoes, Miscuglio,1 tbsp Roasted Garlic Sea Salt, and Sweet Basil Balsamic Vinegar or Dark Barrel Aged Balsamic.

6. In a 9x9 baking dish assemble eggplant parmesan. Add ¼ of sauce to the bottom of the pan then layer eggplant, cutting pieces to fill gaps if needed. Add 1 cup of sauce, then layer with Mozzarella. Repeat by layering eggplant, sauce, and cheese. Top with ¼ cup parmesan.

7. Bake for 30 minutes uncovered. Top with more parmesan, fresh basil, and balsamic vinegar. Serve warm!