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.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Repeat with the remaining eggplant slices, sauce, and mozzarella, finishing with a generous sprinkle of mozzarella on top.

Step 9

In a small bowl, toss the remaining breadcrumbs with 2 tablespoons of olive oil and sprinkle them over the top layer of cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is golden and melted.

Step 11

Let the dish rest for 5 minutes before serving. Garnish with extra basil if desired.

Nutrition Facts

Serving size	2303.2 grams (2303.2g)

Amount per serving	% Daily Value*
Calories	2596

Total Fat 161.40g	207%
Saturated Fat 42.10g	211%
Polyunsaturated Fat 40.70g
Cholesterol 490mg	163%
Sodium 3625mg	158%
Total Carbohydrate 221.40g	81%
Dietary Fiber 53.10g	190%
Total Sugars 81.90g
Protein 90.30g	181%

Vitamin D 100IU	501%
Calcium 1618mg	124%
Iron 16mg	86%
Potassium 5068mg	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.

Source of Calories

Fat: 53.8%

Protein: 13.4%

Carbs: 32.8%