Eggplant Parmesan

Ingredients

• 2 large eggplants (about 2 lbs total)
• 2 tbsp kosher salt
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1 cup freshly grated Parmesan cheese, divided
• 1/2 cup olive oil, plus more as needed
• 3 cups marinara sauce
• 1 lb fresh mozzarella cheese, sliced thin
• 1/4 cup fresh basil leaves
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Instructions

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