Ingredients:

  • 2 large eggplants (about 1 kg), sliced into 1/4-inch (6 mm) rounds
  • 1 tablespoon kosher salt (15 ml)
  • 1 cup all-purpose flour (125 g), plus more for dusting
  • 3 large eggs, beaten
  • 2 cups Italian-style breadcrumbs (200g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/2 cup vegetable oil (120 ml), for frying, plus more as needed
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried basil (5 ml)
  • 1/2 teaspoon red pepper flakes (2.5 ml), optional
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) fresh mozzarella cheese, sliced
  • 1/2 cup grated Parmesan cheese (50g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
  2. Sauté garlic in olive oil, then add crushed tomatoes, tomato sauce, basil, red pepper flakes (if using), salt, and pepper. Simmer for 20 minutes.
  3. Combine flour, beaten eggs, and seasoned breadcrumbs in separate shallow dishes.
  4. Dredge each eggplant slice in flour, then dip in egg, and finally coat with breadcrumbs. Make sure they're fully covered.
  5. Fry breaded eggplant slices in hot oil until golden brown on both sides. Drain on paper towels. Don't overcrowd the pan!
  6. Spread a thin layer of tomato sauce in the baking dish. Layer eggplant slices, mozzarella, and Parmesan cheese. Repeat layers, ending with sauce and cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown.
  8. Let cool for a few minutes before serving. Garnish with fresh basil, if desired. Serve eggplant parmesan hot.