Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 medium eggplants (about 2½ lb total, sliced into ½-inch rounds); 1 teaspoon kosher salt; ½ cup all-purpose flour; 3 large eggs (beaten); 1 ½ cup Italian-style breadcrumbs; ½ cup grated Parmesan cheese (for the breading); ¼ cup olive oil (for brushing); 3 cup marinara sauce (about one 24-oz jar); 2 cup shredded mozzarella cheese (about 8 oz); ½ cup grated Parmesan cheese (for layering); ¼ cup fresh basil (torn)

Instructions

Prep the eggplant
Prep the eggplant:
Preheat the oven to 425°F and line 2 baking sheets with parchment. Sprinkle the eggplant slices with 1 teaspoon kosher salt and let them sit for 15 minutes, then pat dry with paper towels.
Bread
Bread:
Set up 3 shallow bowls: ½ cup flour, 3 beaten eggs, and 1½ cups breadcrumbs mixed with ½ cup Parmesan. Dredge each slice in flour, dip in egg, and press into the crumbs. Arrange on the baking sheets and brush the tops with ¼ cup olive oil.
Bake the slices
Bake the slices:
Bake for 25 minutes, flipping halfway, until golden and crisp. Reduce the oven temperature to 375°F.
Layer
Layer:
Spread 1 cup marinara in the bottom of a 9x13-inch baking dish. Layer half of the eggplant, 1 cup marinara, 1 cup mozzarella, and ¼ cup Parmesan. Repeat with the remaining eggplant, 1 cup marinara, 1 cup mozzarella, and ¼ cup Parmesan.
Bake and serve
Bake and serve:
Bake for 25 minutes, until the cheese is bubbling and golden. Let the eggplant Parmesan rest for 10 minutes, then sprinkle with ¼ cup torn basil and serve.

Tips

Salting the eggplant draws out moisture so the slices bake up crisp instead of soggy. Slice the eggplant evenly so every piece cooks at the same rate. For extra crunch, use half panko and half Italian breadcrumbs.

Storage

Store leftover eggplant Parmesan covered in the refrigerator for up to 4 days. Freeze the baked, cooled casserole for up to 3 months and reheat covered at 350°F for 30 to 40 minutes.