Eggplant Parm Alla Vodka

Instructions

1. Slice the 2 large eggplants lengthwise into 3/4 inch thick slices. Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Italian breadcrumbs, and 1 cup grated Parmesan combined.
2. Coat each eggplant slice in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with the breadcrumb mixture. Set breaded slices aside on a plate.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, fry the breaded eggplant slices for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
4. For the vodka sauce, heat olive oil in a large saucepan over medium heat. Add the Calabrian chili paste and cook for 1 minute until fragrant.
5. Add the thinly sliced garlic and cook for 2 minutes, stirring frequently, until softened and golden but not browned.
6. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
7. Carefully pour in the vodka and let it simmer for 2-3 minutes to reduce and cook off some of the alcohol.
8. Add the crushed canned tomatoes with their juice to the pan. Bring to a simmer and cook for 10 minutes, stirring occasionally.
9. Reduce heat to low and stir in the heavy cream. Simmer for 5 more minutes until the sauce is creamy and well combined. Season with kosher salt and freshly ground black pepper to taste.
10. Preheat oven to 375°F (190°C). Spread a thin layer of vodka sauce on the bottom of a baking dish.
11. Layer the fried eggplant slices in the baking dish, slightly overlapping. Top with more vodka sauce, then tear fresh mozzarella over the sauce, and sprinkle with the remaining 1 cup grated Parmesan.
12. Bake for 20-25 minutes until the cheese is melted and bubbly and the top is golden brown.
13. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil if desired and serve hot.