Name: Crispy Panko-Crusted Eggplant on Roasted Tomato Coulis
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Modern Italian
Ingredients: 2 large Japanese eggplants (approx 500g), sliced into 1/2-inch (1.25cm) rounds; 1 teaspoon (6g) Diamond Crystal kosher salt (for degorging); 800g (28 oz) canned San Marzano whole peeled tomatoes, drained of excess juice; 4 cloves garlic, smashed; 60ml (1/4 cup) extra-virgin olive oil, plus more for drizzling; 1/2 teaspoon (1g) crushed red pepper flakes; 100g (1 cup) panko breadcrumbs; 50g (1/2 cup) Parmigiano-Reggiano, finely grated, divided; 60g (1/2 cup) all-purpose flour; 2 large eggs, beaten with 1 tablespoon water; Neutral oil (grapeseed or vegetable) for shallow frying; 1 bunch fresh basil, chiffonade for garnish; Freshly cracked black pepper to taste

Magic Sous

Crispy Panko-Crusted Eggplant on Roasted Tomato Coulis — Magic Sous