Classic Eggplant Parmesan

Ingredients

• 2 Large Eggplants (About 1 pound each, peeled and sliced into 1/4-inch thick rounds. Globe or Italian eggplant recommended. Salting helps remove bitterness.)
• 2 teaspoon Kosher Salt (Divided; 1 teaspoon for breadcrumb mixture, 1 teaspoon for salting eggplant.)
• 1/2 teaspoon Freshly Ground Black Pepper (Divided; adjust to taste for seasoning breadcrumbs and eggplant.)
• 3 Large Eggs (Beaten well. Use for the egg wash in the breading process.)
• 1 cup All-Purpose Flour (For coating eggplant slices before breading. Ensures breadcrumbs adhere properly.)
• 2 cups Italian Breadcrumbs (Provides a crispy coating. Panko breadcrumbs can be substituted for extra crispiness; season with Italian herbs.)
• 1 cup Grated Parmesan Cheese (Freshly grated, divided. Adds a salty, nutty flavor. Reserve some for topping.)
• 1/2 cup Olive Oil (Divided, for frying eggplant. Use high-quality olive oil for best flavor, or vegetable oil as a substitute.)
• 6 cups Marinara Sauce (Store-bought or homemade. A rich, flavorful sauce is key to the dish.)
• 1 pound Mozzarella Cheese (Shredded. Low-moisture mozzarella is best to prevent a watery dish. Part-skim or whole milk can be used.)
• 1/4 cup Fresh Basil (Chopped, for garnish. Adds a fresh, aromatic touch. Dried basil can be substituted (about 1 teaspoon).)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
2. Prepare the Eggplant: Place eggplant slices in a colander set over a bowl. Sprinkle generously with 1 teaspoon Kosher salt. Toss to ensure even distribution. Let sit for 30 minutes to 1 hour to draw out excess moisture. Rinse the eggplant slices thoroughly under cold water and pat very dry with paper towels.
3. Set up your Breading Station: In three separate shallow dishes, place the beaten eggs, flour seasoned with salt and pepper, and breadcrumbs mixed with 1/2 cup grated Parmesan cheese. Season the breadcrumbs with additional salt, pepper, and optional dried Italian herbs.
4. Bread the Eggplant: Dip each eggplant slice in the flour, ensuring it's fully coated, and shake off any excess. Then, dip it in the beaten egg, letting any excess drip off. Finally, dredge it in the breadcrumb mixture, making sure it's evenly coated on all sides. Press gently to help breadcrumbs adhere.
5. Fry the Eggplant: Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Ensure the oil is shimmering. Fry the breaded eggplant slices in batches, without overcrowding the pan. Fry until golden brown on both sides, about 2-3 minutes per side. Add additional olive oil as needed. Place the fried eggplant slices on a wire rack to drain excess oil (optional).
6. Assemble the Parmesan: Spread a thin, even layer (about 1 cup) of marinara sauce to cover the bottom of the prepared baking dish.
7. Layer the Ingredients: Arrange a layer of fried eggplant slices over the sauce, slightly overlapping if needed. Top with 2 cups of marinara sauce, then sprinkle generously with half of the shredded mozzarella cheese and roughly 1/4 cup of the remaining Parmesan cheese.
8. Repeat Layers: Continue layering with the remaining eggplant, 2 cups of sauce, and cheeses, ending with a final layer of sauce and cheese on top. Ensure the top layer is primarily cheese for a bubbly, golden finish. Distribute the remainder of parmesan for top layer.
9. Bake: Place the baking dish in the preheated oven and bake for 30-45 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is bubbling. If the top is browning too quickly, cover the dish loosely with foil during the last 10-15 minutes of baking.
10. Rest and Garnish: Remove the eggplant parmesan from the oven and let it stand for 10 minutes before serving. Garnish with fresh basil leaves (chiffonade or roughly chopped). Slice and serve hot.