Eggplant Parmesan

Instructions

1. 1

   Slice eggplants into 1/4-inch thick rounds. Layer slices in a colander, sprinkling each layer with kosher salt. Place a plate on top with a heavy object and let drain for 30 minutes to remove bitter liquid. Pat slices completely dry with paper towels.

2. 2

   Set up a breading station with three shallow dishes: flour seasoned with black pepper in the first, beaten eggs in the second, and breadcrumbs mixed with 1/2 cup Parmesan in the third. Dredge each eggplant slice in flour, dip in egg, then coat thoroughly with breadcrumb mixture.

3. 3

   Heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, fry breaded eggplant slices for 2-3 minutes per side until golden brown and crispy. Transfer to a wire rack set over a baking sheet. Add more oil between batches as needed.

4. 4

   Preheat oven to 375°F. Spread 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant over the sauce, overlapping slightly if needed.

5. 5

   Top eggplant with 1 cup marinara, half of the mozzarella slices, and a sprinkle of oregano and red pepper flakes. Repeat layers once more with remaining eggplant, sauce, and mozzarella. Sprinkle remaining 1/2 cup Parmesan over the top.

6. 6

   Cover dish with foil and bake for 25 minutes. Remove foil and continue baking for 15-20 minutes until cheese is bubbling and golden brown on top. Let rest for 10 minutes before serving.

7. 7

   Garnish with fresh basil leaves and serve hot with crusty bread or over pasta.