From the kitchen
🍆Ahavat Ava’s Smoky Eggplant Parm
This isn’t your traditional eggplant parm—and that’s exactly why I love it. Charring the eggplant first gives it the most incredible smoky flavor before it’s coated in crispy parmesan panko and fried until golden. Finished with silky tomato sauce, fresh basil, and burrata, every bite tastes like something you’d order at your favorite Italian restaurant. It’s cozy, elevated, and surprisingly simple. 🤍
Ingredients
🍆 Eggplant
- 2 large eggplants
- 1 large egg
- 1 tbsp milk
- ¼ cup flour
- ½ tsp salt
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp onion powder
- 1½ cups panko
- ¼ cup freshly grated parmesan
- Avocado oil, for frying
🍅 Smoky Tomato Sauce
- 2½ tbsp olive oil
- ½ large onion, finely diced
- 1 large garlic clove, minced
- 28 oz crushed tomatoes
- 4 large basil leaves
- 1 tsp balsamic vinegar
- 1 tsp soy sauce
- 1 tsp dried oregano
- Salt & pepper, to taste
✨ To Finish
- Burrata
- Fresh basil
- Crushed red pepper flakes
- Freshly grated parmesan (optional)
- Good extra virgin olive oil
Instructions
- 1
Char the eggplant — Using a fork, poke several holes in each eggplant. Place directly over a gas flame (or under the broiler), turning occasionally until the skin is deeply blackened and blistered all over. Transfer to a bowl, cover, and let steam for 15–20 minutes.
- 2
Make the smoky tomato sauce — Heat the olive oil over medium-low heat. Add the onion and garlic and cook until soft and fragrant, about 4–5 minutes. Stir in the crushed tomatoes, basil, oregano, balsamic vinegar, and soy sauce. Season with salt and pepper. Cover and let simmer for 25–30 minutes, stirring occasionally so nothing sticks. Blend with an immersion blender until silky smooth (or leave it slightly rustic if you prefer).
- 3
Prepare the eggplant — Peel away the charred skin. Gently flatten each eggplant into a cutlet and pat dry with paper towels. Be gentle—they’ll be delicate after steaming.
- 4
Prepare the breading — In one shallow bowl, combine: flour, smoked paprika, garlic powder, onion powder, salt. In a second bowl, whisk together: egg, milk. In a third bowl, combine: panko, parmesan.
- 5
Bread the eggplant — Coat each eggplant in: seasoned flour, then egg wash, then parmesan panko. Let the breaded eggplant rest for 5–10 minutes before frying. This helps the coating stay perfectly crisp.
- 6
Fry — Heat a generous layer of avocado oil in a large skillet over medium-high heat. Fry each eggplant for about 3 minutes per side, until beautifully golden brown and crisp. Transfer to a paper towel-lined plate.
- 7
Assemble — Spread the smoky tomato sauce onto a serving platter. Lay the crispy eggplant over the sauce. Tear fresh burrata over the top. Finish with fresh basil, crushed red pepper flakes, freshly grated parmesan, and a drizzle of good extra virgin olive oil. Serve immediately while everything is warm, crispy, and the burrata is perfectly creamy.
Ava's Little Touches 🤍
- ✦Charring the eggplant before breading is what makes this recipe so unforgettable. That subtle smoky flavor takes it to another level.
- ✦Let the breaded eggplant rest for a few minutes before frying—it helps the coating stay on and creates the crispiest crust.
- ✦Fry in avocado oil for the crispiest finish, then drizzle with your favorite extra virgin olive oil just before serving for the best flavor.
- ✦Serve with warm sourdough to soak up every last bit of the smoky tomato sauce. Trust me—you won’t want to leave a single drop behind.
More to cook
Other favorites
🍌Ahavat Ava’s Banana Bread
Soft, naturally sweet, and made with simple ingredients that feel as good as they taste — gluten-free, dairy-free, and refined sugar–free ✨
🍪Ahavat Ava’s “From the Heart” Cookies
The ones my husband asks for every single time — soft, warm, a little gooey in the center, and always made from the heart 🤍
🩵Ahavat Ava’s Overnight Sourdough Challah
The bread that fills a home with warmth, tradition, and love.