Eggplant Parm Alla Vodka

Instructions

1. Slice the 2 large eggplants into 3/4 inch slices the long way and pat dry with paper towels.
2. Set up a breading station with three shallow bowls: one with 2 cups all-purpose flour, one with 4 beaten eggs, and one with combined Panko breadcrumbs, Italian breadcrumbs, and 1 cup grated Parmesan.
3. Coat each eggplant slice in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in the breadcrumb mixture.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels and season with flaky sea salt.
5. For the vodka sauce, heat 1/4 cup olive oil in a large saucepan over medium heat. Add 1 teaspoon Calabrian chili paste and cook for 30 seconds until fragrant.
6. Add 10 thinly sliced garlic cloves and sauté for 1-2 minutes until softened. Stir in 1 tablespoon tomato paste and cook for another minute.
7. Carefully add 1/4 cup vodka and let simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
8. Add the crushed 28-oz can of whole peeled tomatoes with juice. Simmer for 10-15 minutes, stirring occasionally.
9. Stir in 1 cup heavy cream and 1 cup grated Parmesan. Season with kosher salt and freshly ground black pepper to taste. Simmer for another 5 minutes.
10. Preheat oven to 375°F. Spread a thin layer of vodka sauce on the bottom of a baking dish.
11. Arrange fried eggplant slices in a single layer over the sauce. Top with more vodka sauce, then tear and distribute 3 balls of fresh mozzarella, and sprinkle with 2 cups 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.