Main Dish | Good Dinner Mrs Mellen

Category: Main Dish
- Italian Vegetable Stew
  
  Posted at 9:33 am by Good Dinner Mrs Mellen
  
  Oct 6th
  Autumn has holds a special place in my heart. I was born in the fall, school starts in the fall (I loved school), and I mysteriously become energized, renewed with the changing of the leaves and the crisp fell of morning New England air. Along with the change in season, my cooking and baking use different ingredients and flavors.
  
  I love hearty stews packed with veggies and flavor. I prefer to make my own soups and stews, and I can control the fat and salt content, making healthy dishes.
  
  Kale can be tough, and lightly cooking before adding to a stew tenderizes the veggie. Colorful vegetables, fragrant fresh herbs, and a low salt vegetable broth make this a hearty, healthy option.
  
  This recipe makes a large quantity of stew and freezes well. If I am not feeding a group, I like to freeze the stew in individual containers.
  
  1 small bunch Tuscan or other kale, center ribs and stems removed
  Kosher salt
  ½ cup olive oil, divided, plus more for serving
  2 medium carrots, peeled, finely chopped
  2 celery stalks, finely chopped
  2 leek, white and pale-green parts only, chopped
  4 cloves garlic cloves, chopped
  ½ teaspoon crushed red pepper flakes
  2 cans diced tomatoes, no salt
  8 cups low-sodium vegetable broth
  3 15-oz. cans cannellini (white kidney) beans, rinsed
  4 sprigs thyme
  1 sprig marjoram or oregano
  1 bay leaf
  
  1 cup Italian farro, rinsed
  
  2 inch piece of Parmesan rind (optional)
  
  Freshly ground black pepper
  Shaved Parmesan (for serving)
  
  Working in batches cook kale in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.
  
  Heat ¼ cup oil in a large heavy pot over medium heat. Add carrots, celery, and leek; stir often until softened, 8–10 minutes.
  
  Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10–15 minutes.
  
  Add broth, beans, thyme, marjoram, bay leaf, reserved greens, farro and partisan rind; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard sprigs and bay leaf.
  
  DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. I also like to freeze in small containers for later.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Italian, Main Dish, Main Meal, Stew, Vegetables, Vegetarian, Weeknight dinner | Tagged Earthly Choice Farro, Easy recipe, Make ahead, Muir Glen Tomatoes, vegetable stew, vegetarian, Whole foods 365
- Veggie Pasta
  
  Posted at 12:49 pm by Good Dinner Mrs Mellen
  
  Apr 23rd
  While my husband and I have been social distancing during the pandemic, running out on a whim to purchase ingredients or locating specific products has been challenging. Instead I’ve been creative using what I have on hand to make dinner. I love to cook so I usually have certain stables in the pantry and garlic, shallots, olives are a necessity in my kitchen. If you stock your pantry with canned tomatoes, artichokes, olives, olive oil, pasta, and have garlic, shallots, or onions on hand, a meal is easy to put together without running to the store.
  
  I also like to keep a few Asian ingredients for a quick easy meal but my repertoire isn’t very extensive. I realized during this time of social distancing that although I love Asian dishes we normally go out to a restaurant for Thai or Chinese food. Take out is an option, which we have tried during the pandemic. Now I want to expand my cooking and include more healthy Asian dishes. I love cooking with fresh veggies. I look forward to this new cooking adventure. Who knew that after all these years I could find more outlets for my cooking skills.
  
  My favorite weekday meal requirements are simple: flavorful, easy, and little clean-up, two dirty pan limit! And my Veggie pasta is perfect!
  
  2 tablespoons olive oil
  
  4 cloves garlic, minced
  
  1 large shallot, chopped
  
  1 can(14.5 oz.) diced tomatoes, no salt. I like Hunts tomatoes
  
  1/2 cup dry white wine
  
  1/2 teaspoon salt
  
  1/4 crushed red pepper
  
  1/2 can(14 oz.) artichoke hearts, drained and sliced in quarters
  
  1/2 cup Castelvetrano Italian olives, I love Mezzetta olives
  
  1/2 cup fresh basil, chopped
  
  4 oz fresh mozzarella, chopped
  
  1/2 box thin spaghetti
  
  Heat olive oil in a medium pan. Add garlic and shallot, saute for 5 minutes until the shallot is translucent. Add diced tomatoes, and wine. Season with salt and red pepper. Simmer for 5 minutes. Add artichokes hearts, olives, and basil. Simmer for 5 minutes
  
  While the tomato mixture is simmering, cook spaghetti according to package instructions. Drain and put in large bowl
  
  Add mozzarella to the tomato mixture cooking just until the cheese starts to melt. Remove from heat and toss with spaghetti.
  
  Serve with fresh Parmesan Cheese.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, Mediterranean diet, Tomato, Vegetables, Vegetarian, Weeknight dinner | Tagged cheese, Easy recipes, pasta, quick meal, Veggie Pasta
- Olive Salsa Baked Cod
  
  Posted at 12:09 pm by Good Dinner Mrs Mellen
  
  Apr 17th
  Living in New England. close to the ocean, means we have access to fresh fish and cod is a New England staple. I love to make cod, which is a mild white fish, that works well with various toppings. Traditional New England Baked Scrod, another name for cod, is made with a Ritz cracker and butter topping. And if you come to Boston I highly recommend you order this classic dish.
  
  My husband, Chris and I love fish and we follow the Mediterranean diet with lots of olives, veggies, fruits, and fresh fish. This recipe is easy, fresh, simple and delicious. Oh and I’ll add you came easily double or triple to serve more people. Did I mention the colorful presentation that is gorgeous to view? I believe a beautiful presentation adds to the overall appreciation of the food.
  
  I remember my mother when I was young telling me to eat my fish, it was brain food!
  
  4 (6 to 8-ounce) cod fillets
  
  2 teaspoons fresh lemon juice
  
  1 teaspoon salt
  
  1 teaspoon pepper
  
  1/2 cup pitted kalamata olives
  
  1/2 cup pitted Italian castelvetrano olives
  
  1 tablespoon capers
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  Preheat oven to 425 F.
  
  Place cod in baking dish. Pour lemon juice over fish. Sprinkle with salt and pepper. Set aside.
  
  Prepare olive salsa:
  
  In a medium-size bowl combine kalamata olives, castvetrano olives, capers, olive oil, garlic, and fresh basil. Place one top fish. Bake 15- 20 minutes until fish is flaky.
  
  Enjoy!
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  Posted in dinner, Easy recipes, Fish, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, Mediterranean diet, Weeknight dinner | Tagged cod, Easy recipes, Healthy, mediterranean, olive salsa
- Roasted Cauliflower with Italian Tuna and Pasta
  
  Posted at 10:15 am by Good Dinner Mrs Mellen
  
  Apr 11th
  When I’m cooking with canned tuna I love to use Italian canned
  
  tuna in olive oil, fabulously flavorful. Adding cauliflower and
  
  tuna to pasta makes a deliciously easy mean that is ready
  
  quickly for a weekday meal. And this is a healthy dinner for the
  
  whole family. Serve with a large fresh salad, and crisp baked
  
  bread.
  
  16 ounces Cavatappi pasta
  
  Kosher salt and ground black pepper
  
  2 tablespoons extra-virgin olive oil
  
  1 small cauliflower head (about 2 1/2 pounds), cored and cut into
  
  1-inch florets
  
  8 medium garlic cloves, minced
  
  2 cans (4.9 oz.) Italian Tuna in olive oil, I use Tonnino Tuna
  
  2 teaspoons fresh rosemary, minced
  
  1/2 teaspoon red pepper flakes
  
  2 tablespoons salted butter
  
  1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon
  
  juice
  
  Freshly grated Parmesan cheese.
  
  In a large pot, bring 4 quarts of water to a boil. Add pasta and 1tablespoon salt and cook to al dente. Reserve 1 cup of the cooking water, then drain and set aside. Add two tablespoon olive oil to a 12-inch skillet and heat to simmering. Add cauliflower, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until light golden brown and crisp and tender.
  
  Stir in the garlic, tuna, rosemary, pepper flakes, and 2 tablespoon butter. Cook, stirring until the garlic is softened, 4 to 5 minutes.
  
  Add the pasta cooking water and bring to a boil over medium-high heat. Toss in the pasta and the remaining 2 tablespoon butter.
  
  Cook, tossing until the sauce has thickened and coats pasta, about 1 minute.
  
  Remove from heat, stir in lean juice. Transfer to a serving plate and sprinkle with the lemon zest and parmesan cheese. Serve with more parmesan cheese
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Italian, Main Dish, Main Meal, pasta | Tagged Easy recipe, Healthy, Italian Food, pasta, Tonnino Tuna
- Modern Tuna Noodle Casserole
  
  Posted at 12:04 pm by Good Dinner Mrs Mellen
  
  Apr 10th
  I love nostalgic recipes that remind me of my mother and childhood. Growing up in the fifties or sixties, Tuna Noodle Casserole was a familiar staple my Mom shared with her family, perfect comfort food. My Mom, an excellent cook, typically prepared fresh dinners, even she had a recipe for Tuna Noodle casserole that yes included Campbell’s cream of mushroom soup. My Mom, first-generation Italian, considered herself a modern American wife and mother.
  
  I made Tuna Noodle Casserole for my family but cut down on fat and salt by making my own sauce. And although some great recipes top the casserole with crushed potato chips, I prefer plain panko bread crumbs, and I add thyme and lemon zest.
  
  I use a dutch oven for cooking the veggies and for baking the casserole in the oven. I like Le Creuset, but there are many excellent manufactures of the dutch oven.
  
  1/4 cup (1/2 stick) unsalted butter
  
  8 oz. sliced mushrooms
  
  1 cup asparagus cut into 2-in pieces
  
  1 teaspoon of sea salt
  
  1/4 cup all-purpose flour
  
  2 cups whole milk
  
  1/2 cup half and half
  
  1 teaspoon fresh lemon juice
  
  12 ounces wide egg noodles
  
  1 cup coarsely grated Gruyère cheese (about 4 ounces)
  
  2 tablespoons chopped fresh thyme, divided
  
  2 5- to 6-ounce cans Italian tuna packed in olive oil), drained, broken into 1/2-inch chunks
  
  1 1/2 cup plain panko bread crumbs
  
  2 teaspoon lemon zest
  
  Melt unsalted butter in heavy dutch over medium heat. Add mushrooms and asparagus to saucepan; sprinkle with sea salt. Cover the pan and cook until vegetables are tender but not brown, frequently stirring, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, frequently stirring, about 5 minutes. Stir in lemon juice. Season sauce with 1 teaspoon sea salt and 1 teaspoon pepper. Remove sauce from heat.
  
  Meanwhile, cook egg noodles in a large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Add noodles to the sauce and combine. Add grated Gruyère cheese and thyme and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 1/4 -1/2 cup). Fold in tuna, including oil.
  
  DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
  
  Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle panko bread crumbs, lemon zest and 1 tablespoon thyme over and continue to bake, uncovered, until the top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.
  
  Enjoy!
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  Posted in Casserole, Easy recipes, Hearty Meal, Main Dish, Main Meal | Tagged Tuna Noodle casserole
- White Bean and Sausage Stew
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Mar 28th
  Cooking for me is fun and creative, I derive enormous pleasure from preparing a delicious recipe. I inherited my passion for cooking from my mother. I loved to return home from school and sit on the countertop sharing my day with her as I watched her cook. Memories of my time spent cooking with my mother motivated me to start my blog and share her cooking philosophy, I am amazed when I hear people say they can’t cook or they don’t like how to cook. I say if you like to eat there is every reason to cook.
  
  On my blog, my goal is to make cooking easy and fun. No need to be intimidated by an overly pretentious recipe with ingredients that are expensive or hard to fine. And my personal dislike too many waisted steps. I don’t show off on my blog, I want you to be able to easily make my recipes to enjoy with family and friends. I love to entertain and when I do I want to enjoy my guest not be hibernating in the kitchen.
  
  During the winter months, I make large vats of soups and stews to freeze for consumption at a later date that provides quick and easy dinners when you are short on time. My life is like yours is an endless to-do list so when I am short on time I can open my freezer and discover an array of made ahead meals.
  
  Another reason I make my own soups and stews is I find the commercial and restaurant prepared versions are seasoned with too much salt. If you use good seasonings, salt is a minimal ingredient for a good soup or stew. Limiting salt improves the taste of food and is a healthier option.
  
  I hope I have given you a few reasons to be adventurous if you have never made your own soup or stew! Oh, did I mention I’d love to hear your successes!
  
  If you want to make this a vegan or vegetarian stew substitute plant-based sausage for chicken sausage.
  
  White Bean and Sausage Soup
  
  2 tablespoons extra-virgin olive oil, plus more for serving
  
  2 medium carrots, finely diced
  
  2 celery stalks, finely diced
  
  1 shallot, chopped
  
  2 garlic cloves, finely chopped
  
  1 tablespoon tomato paste
  
  ½ teaspoon ground cumin
  
  1 can (15.5 oz.) Cannellini beans, rinsed, I like Goya Organics, low salt
  
  4 cups unsalted vegetable stock
  
  2 teaspoons kosher salt, or to taste
  
  2 thyme sprigs
  
  1 large rosemary sprig
  
  1 bay leaf
  
  2 teaspoons balsamic vinegar
  
  1 pound sweet Italian chicken sausage or veggie sausage, cooked and sliced 3/4-inch thick*
  
  ½ teaspoon black pepper
  
  Heat oil in a large stockpot over medium-high. Add the carrots, celery, onion, and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Stir in the beans, vegetable stock, salt, thyme, rosemary, and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently for about 30 minutes.
  
  Add the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning, add more salt or pepper. Remove, thyme, rosemary, and bay leaf. Ladle into warm bowls and serve drizzled.
  - Roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
  Enjoy!
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  Posted in cooking, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Soup, Stew, vegan, Vegetarian | Tagged Easy recipe, Goya beans, Healthy, White Bean and Sausage stew
- Pecan Crusted Cod with Mustard and Maple Syrup
  
  Posted at 12:05 pm by Good Dinner Mrs Mellen
  
  Mar 22nd
  Living in the Boston area we love our fresh fish. In Boston cod is called scrod. I know there is a fancy legend around why we call cod scrod and some say scrod is young cod. All I know is when the fishermen leave the dock to fish they are out to catch cod.
  
  Cod is a firm white-fleshed fish that is versatile and can be used in a multitude of recipes. We love fish in our family and I like to prepare cod differently. Traditional Boston Scrod is made with a Ritz cracker topping that is absolutely delicious.
  
  I’ve updated the preparation by using panko breadcrumbs, pecans, Dijon mustard, and maple syrup.
  
  2/3 cup panko (Japanese dried bread flakes)
  
  1/3 cup pecan pieces
  
  2 tablespoons minced fresh parsley
  
  1 teaspoon grated lemon zest
  
  1teaspoon mustard seed
  
  1 tablespoon olive oil
  
  1/2 teaspoon Kosher salt
  
  1/2 freshly ground black pepper
  
  1 lb. Cod Filet
  
  2 tablespoons Dijon mustard
  
  1 tablespoon Maple Syrup
  
  Preheat the oven to 425 degrees.
  
  In the food processor combine bread crumbs and pecans. Pulse until finely ground. Place in a small bowl and mix together with parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  
  In a small bowl combine mustard and maple syrup. Place the cod in a baking dish. Generously brush the top of the fillets with mustard mixture. Place the panko mixture thickly on top of the mustard on each cod fillet. The mustard will help the panko adhere. Drizzle remaining mustard mixture overtopping.
  
  Bake Cod for 20 – 25 minutes until topping is browned.
  
  Enjoy!
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  Posted in family meals, Fish, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal | Tagged Baked Cod Fish, Easy recipe, Fresh Fish, quick meal
- Quick and Easy Pasta e Fagioli
  
  Posted at 11:30 pm by Good Dinner Mrs Mellen
  
  Mar 21st
  Traditional Pasta e Fagioli is made with a pork product such as pancetta, ham or pigs’ feet(old-time Italian) but growing up my mother always made meatless Pasta e Fagioli on Fridays. I have fond memories of eating Pasta Fagioli on crisp fall nights before rushing off to a Friday night football game or for lunch on a snowy winter day.
  
  My mother’s version of Pasta e Fagioli, I like to call Pasta e Fagioli meets Boston Baked Beans, She used canned baked beans as the base. I have no idea why one time she decided to substitute baked beans, no problem we loved her recipe. Over the years I have added my own touches to my mother’s Pasta e Fagioli to make it an easy totally vegetarian meal.
  
  Pasta e Fagioli
  
  1 cup chopped shallots
  
  3 cloves garlic, crushed
  
  2 tablespoon olive oil
  
  3/4 cup dry white wine
  
  2 (16 oz) cans vegetarian baked beans, Bushes
  
  1 can (8 oz) no salt Tomato Sauce, Hunts
  
  1 can (15.5 oz) Garbanzo beans, rinsed and drained, Goya
  
  1 can (14 oz) vegetable broth
  
  1/4 teaspoon crushed red pepper
  
  1 cup dried ditalini pasta
  
  1/4 cup snipped fresh basil or 1 tablespoon dried basil
  
  1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
  
  Parmesan Cheese, optional
  
  1. In large pot cook shallots, garlic and olive over medium heat for about 5 minutes, stirring occasionally.
  
  2. Sir in wine, baked beans, garbanzo beans, vegetable broth, and crushed red pepper. Bring to a boil: reduce heat. Simmer, covered for 20 minutes.
  
  3. Cook, pasta al dente(firm but not hard), drain. Stir cooked pasta, basil, oregano into bean mixture. Simmer for 5 more minutes. Pasta e Fagioli should be thick like stew not soupy. Add more broth if thick and cook a little longer if too thin.
  
  Serve with fresh grated Parmesan cheese on top.
  
  Make 4-6 servings.
  
  Enjoy!
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  Posted in family meals, Food, Good Dinner Mrs Mellen, Healthy, Italian, light dinner, Main Dish, Main Meal, pasta, Soup, Stew, vegan, Vegetarian, Weeknight dinner | Tagged Beans & macaroni, Bushes Baked Beans, Easy recipe, Goya beans, Hunts Tomato Sauce, Pasta e Fagioli, vegan, vegetarian
- Baked Penne with Pomodoro Sauce
  
  Posted at 2:38 pm by Good Dinner Mrs Mellen
  
  Feb 16th
  I love to cook but cleaning multiple pots and pans is not fun. Weeknight meals I make one pot, pan, or skillet recipes for quick and easy clean up.
  
  You can make the Pomodoro Sauce ahead and keep in the refrigerator or freeze. Then just assemble the casserole and bake. Make in advance a nice salad and serve with crusty fresh bread.
  
  You’ll have an easy home-cooked meal in a short preparation time!
  
  Enjoy!
  
  via Baked Penne with Pomodoro Sauce
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, pasta | Tagged baked Pasta, Easy recipes, One Pot, quick meal, Weeknight dinner
- Eggplant Parmesan
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Feb 2nd
  Eggplant Parmesan is labor-intensive but well worth all the time and effort. My mother made a fantastic Eggplant Parmesan. She would bake her eggplant not fry. I follow her method. I think the eggplant taste better not fried in oil. Sometimes I’ll just bake breaded eggplant and serve it as a side dish. Simply outstanding!
  
  I love big Sunday dinners with many carefully prepared dishes just like my mother prepared for our family. And I carried on the tradition for my family.
  
  Marinara
  
  ¼ cup olive oil
  
  1 head of garlic, cloves crushed
  
  1 large red onion, chopped
  
  ½ teaspoon crushed red pepper flakes
  
  1 tablespoon tomato paste
  
  ¼ cup dry white wine
  
  2 28-ounce cans whole peeled tomatoes
  
  ¼ cup torn basil leaves
  
  ½ teaspoon dried oregano
  
  Kosher salt
  
  Eggplant and Assembly
  
  4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
  
  Kosher salt
  
  3 cups panko (Japanese breadcrumbs)
  
  1½ teaspoon dried oregano
  
  1 teaspoon freshly ground black pepper
  
  1½ cups finely grated Parmesan, divided
  
  1½ cups all-purpose flour
  
  5 large eggs, beaten to blend
  
  ]1⅓ cups olive oil
  
  ½ cup finely chopped basil and parsley, plus basil leaves for serving
  
  6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
  
  8 ounces fresh mozzarella, thinly sliced
  
  Marinara
  
  Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to the pot. I don’t want to waist any delicious tomatoes. Season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of the pot, 2–2½ hours.
  Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
  
  The sauce can be made 2 days ahead. Cover and chill.
  
  Eggplant Parmesan
  
  Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let the eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
  
  Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
  
  Preheat oven to 400F.
  
  Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess.
  
  Place on parchment-lined baking pans.
  
  Bake eggplant for 15 minutes, turn and bake for 8 minutes more until eggplant is brown and crispy.
  
  Lower oven to 350F.
  
  Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of the remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
  
  Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425F and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
  
  Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, sunday dinner | Tagged Eggplant Parmesan, Italian Food, sunday dinner
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