Eggplant Parmesan

• servings: 8 servings
• active time: 40 minutes
• total time: 2 hours

Ingredients

2 eggplant, about 3 lb. total

1 tsp. salt, plus more for seasoning

1 c. all-purpose flour

3 eggs

1/2 c. milk

3 1/2 c. panko breadcrumbs with Italian seasoning

1/2 c. grated parmesan cheese

1/2 tsp. ground black pepper

Vegetable oil, for frying

Nonstick cooking spray

3 c. marinara or tomato sauce (from 1 24-oz. jar)

2 c. shredded low-moisture mozzarella cheese

18 basil leaves, plus more for serving

8 oz. fresh mozzarella, sliced

Directions

Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.

Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture then coat in the breadcrumb mixture.

Meanwhile, heat a large skillet filled with about 1/4 inch of vegetable oil over medium-high heat until very hot (about 350°). Working in batches, cook a few eggplant slices in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a baking sheet (or a baking sheet lined with paper towels). Continue to fry the eggplant slices, adding more oil as needed to the skillet.

Preheat the oven to 375°. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Top with a third of the eggplant. (It may be necessary to shingle some of the slices slightly to completely coat the bottom of the casserole.) Sprinkle with 1 cup of shredded mozzarella. Tear 6 of the basil leaves into smaller pieces and sprinkle all over. Repeat with another layer of sauce, eggplant, cheese and basil, two more times, topping the final layer with slices of fresh mozzarella. Drizzle the top with 3/4 cup more of tomato sauce.

Bake for 30 to 35 minutes, until the center of the casserole is hot and the cheese on top is melted and golden brown in spots. Let rest 10 minutes before serving topped with more basil.

Nutrition

• Calories: 1119
• Total Fat: 87 g
• Saturated Fat: 20 g
• Trans Fat: 0 g
• Cholesterol: 148 mg
• Sodium: 1234 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 7 g
• Total Sugars: 11 g
• Protein: 33 g