Classic Eggplant Parmesan (Print version)

Golden breaded eggplant layered with marinara, mozzarella, Parmesan, and basil for a cozy meatless dinner.

# Ingredients:

For the eggplant

01 - 2 large eggplants, about 2 1/2 lb (1.1 kg), trimmed and sliced into 1/4-inch rounds
02 - 2 teaspoons kosher salt, divided
03 - 1 cup (125 g) all-purpose flour
04 - 3 large eggs
05 - 2 tablespoons water
06 - 2 cups (220 g) Italian seasoned breadcrumbs
07 - 1/2 cup (50 g) finely grated Parmesan cheese, divided
08 - 3/4 cup (180 ml) olive oil or vegetable oil, plus more as needed for frying

For layering

09 - 4 cups (950 ml) thick marinara sauce
10 - 16 oz (450 g) low-moisture whole-milk mozzarella, shredded or thinly sliced
11 - 1/2 cup (50 g) grated Parmesan cheese
12 - 1/3 cup fresh basil leaves, torn
13 - Black pepper, to taste

# Instructions:

01 - Arrange the eggplant slices on paper towels and sprinkle with 1 1/2 teaspoons kosher salt. Let stand for 30 minutes, then press very dry with fresh towels.
02 - Place flour in one shallow dish. Beat the eggs with water in a second dish. Mix breadcrumbs with 1/2 cup Parmesan and the remaining 1/2 teaspoon salt in a third dish.
03 - Coat each eggplant slice in flour, dip in egg, then press into the breadcrumb mixture. Set the breaded slices on a tray while you finish the batch.
04 - Heat 1/4 inch of oil in a large skillet over medium heat. Fry the eggplant in batches for 2-3 minutes per side, until deep golden. Drain on paper towels.
05 - Preheat the oven to 375°F (190°C). Spread 1 cup marinara sauce over the bottom of a 9x13-inch baking dish.
06 - Add a layer of fried eggplant, then spoon on marinara and scatter with mozzarella and Parmesan. Repeat the layers, finishing with cheese and a few exposed eggplant edges on top.
07 - Bake uncovered for 30-35 minutes, until bubbling and browned in spots. Rest for 15-20 minutes, then finish with basil and black pepper before serving.

# Good to know:

01 - Resting after baking helps the slices hold together.
02 - Use thick marinara to prevent a watery casserole.
03 - Best served warm, not piping hot from the oven.

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