Ingredients:

  • 2 large eggplants (about 2 lbs/ 900g total), peeled and sliced into ¼-inch (6mm) thick rounds
  • 1 tablespoon kosher salt (plus more to taste)
  • ½ cup all-purpose flour (60g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (100g)
  • ½ cup grated Parmesan cheese (50g), plus more for topping
  • ½ cup olive oil (120ml), for frying
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fresh mozzarella cheese, sliced
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Salt the eggplant slices, place in a colander, and let them drain for 30 minutes to remove excess moisture.
  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese.
  3. Dredge each eggplant slice in flour, then dip in egg, and finally coat with the panko-Parmesan mixture. Press gently to adhere.
  4. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Drain on paper towels.
  5. Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  6. Spread a thin layer of tomato sauce in the bottom of the baking dish. Layer eggplant slices, mozzarella slices, and tomato sauce. Repeat layers, ending with a layer of sauce and a generous sprinkle of Parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 30-45 minutes, or until bubbly and golden brown.
  8. Let the Eggplant Parmesan rest for 10 minutes before serving. Garnish with fresh basil leaves, if desired.