Name: Inside-Out Eggplant Parmigiana
Cook time: 40 min
Total time: 1 hr
Yield: Serves 4 (Main course)
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 1 garlic clove, minced; 1 (14-ounce) can whole tomatoes in juice; 1/2 cup water; 1/2 teaspoon sugar; 3 tablespoons finely chopped basil; 2 (1-pound) eggplants; 6 tablespoons olive oil, divided, plus additional for drizzling; 3/4 cup plain dry bread crumbs; 1/2 cup grated Parmigiano-Reggiano; 1/2 cup finely chopped flat-leaf parsley; 2 garlic cloves, minced, divided; 6 large eggs, lightly beaten; 1/2 cup water; 1/4 teaspoon hot red-pepper flakes; 1/2 pound arugula, coarse stems discarded, coarsely chopped; 1 cup packed basil leaves, coarsely chopped; 1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

Inside-Out Eggplant ParmigianaRomulo Yanes

In the waste-not mentality of Italian cucina povera, panfried patties made with eggs and bread crumbs are a great use for leftover eggplant parmigiana ingredients. In fact, the patties are so incredibly delicious that we made them the crisp showstoppers in this fun reconstruction.

Recipe notes

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