Eggplant Parmesan Recipe

Slice eggplants into 1/4- to 1/2-inch rounds. Lightly salt and let sit 15-20 minutes to draw out moisture.

Pat dry with paper towels and set on a rack to air-dry while you prepare the dredging stations.

Set up three shallow dishes: flour in one, beaten eggs in another, and the breadcrumbs mixed with grated Parmesan in the third.

Dredge each eggplant slice in flour, tapping off excess; then dip into eggs, letting excess drip off, and coat with the breadcrumb-Parmesan mixture.

In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden on both sides. Drain on paper towels.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and chopped onion; sauté until translucent.

Stir in crushed tomatoes, oregano, salt, pepper, and sugar. Simmer gently for 20-25 minutes, stirring occasionally to prevent sticking.

Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9x13-inch baking dish.

Arrange a layer of fried eggplant over the sauce. Spoon more sauce over the slices, then sprinkle with a portion of the mozzarella and Parmesan.

Repeat layering until ingredients are used, finishing with a top layer of mozzarella and Parmesan.

Bake for 25-30 minutes, until the sauce is bubbling and cheese is melted and lightly golden. Let rest 5-10 minutes before serving.

Garnish with fresh basil if desired and serve hot.