Eggplant Parmesan Recipe

Preheat your oven to 375°F (190°C).

Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out excess moisture.

Rinse the eggplant slices under cold water and pat them dry with paper towels.

Making the Sauce

In a large saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the crushed tomatoes, oregano, salt, black pepper, and sugar to the saucepan. Stir to combine.

Simmer the sauce for 15-20 minutes, stirring occasionally until it thickens slightly.

In a large skillet, heat olive oil over medium-high heat.

Fry the eggplant slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Add more oil as needed.

Remove the fried eggplant from the skillet and place them on paper towels to drain excess oil.

Layering

In a 9x13 inch baking dish, spread a thin layer of the sauce on the bottom.

Layer half of the fried eggplant slices over the sauce.

Sprinkle half of the Parmesan and mozzarella cheese over the eggplant.

Repeat the layers with the remaining sauce, eggplant, and cheeses.

Top the final layer with Italian breadcrumbs and a little more Parmesan cheese.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Let the Eggplant Parmesan cool for 10 minutes before slicing and serving.

Garnish with fresh basil before serving.