Eggplant Parmigana- 17- V Recipe

Prepare eggplant

Trim the stems from the eggplants and slice them into 1/2-inch thick rounds. Arrange slices in a single layer on a wire rack or baking sheet.

Salt and sweat

Sprinkle both sides of the eggplant slices with the 2 tablespoons of salt. Let them sit for 30 minutes to draw out bitterness and moisture. After 30 minutes, rinse the slices under cold water and pat thoroughly dry with paper towels. Press gently to remove excess moisture.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and milk until smooth. In a third bowl, combine breadcrumbs, 1 cup grated Parmesan, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp black pepper.

Bread the slices

Working in batches, dredge each dry eggplant slice in flour, shaking off excess, dip into the egg-milk mixture, then press into the breadcrumb mixture to coat thoroughly. Place breaded slices on a tray and repeat until all slices are coated.

Fry the eggplant

In a large skillet, heat about 1 cup olive oil over medium heat until shimmering but not smoking (about 325-350°F if using a thermometer). Fry the breaded eggplant in batches, 2-3 minutes per side, until golden brown and crisp. Transfer fried slices to a paper towel–lined baking sheet to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing batches.

Sauté aromatics

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 6-8 minutes. Add the minced garlic and cook 30-60 seconds until fragrant, careful not to brown.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, for 20-25 minutes, stirring occasionally to prevent sticking. Stir in the torn fresh basil in the last 2 minutes of simmering. Taste and adjust seasoning with salt or a pinch more sugar if tomatoes are very acidic.

Preheat oven

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with nonstick spray or a little olive oil.

Layer the dish

Spread about 1 cup of warm marinara sauce evenly on the bottom of the prepared baking dish. Arrange a single layer of fried eggplant slices over the sauce to cover the bottom. Spoon about 1 to 1 1/2 cups marinara over the slices, sprinkle with 1 1/2 cups shredded mozzarella and about 1/3 cup grated Parmesan. Repeat: another layer of eggplant, sauce (about 1 to 1 1/2 cups), mozzarella (1 1/2 cups), and Parmesan (1/3 cup). If you have remaining eggplant, make a final thin layer with remaining sauce and cheese so the top is covered and cheesy.

Bake

Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is bubbly and golden in spots and the sauce is bubbling around the edges.

Rest and garnish

Remove from the oven and let rest 10 minutes to set. Garnish with fresh basil leaves before slicing. Serve warm.