Melanzane alla Parmigiana (Italian-Style Eggplant Parmesan)

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 25 minutes

Ingredients

Olive oil, vegetable oil, or a combination, for frying

2 pounds (0.9kg) eggplant, sliced 1/4 inch thick

Kosher salt

1 1/4 cups (360ml) tomato sauce (see note)

3/4 pound shredded fresh mozzarella (12 ounces; 340g)

Torn fresh oregano leaves, from about 4 sprigs

Directions

Set wire racks in two rimmed baking sheets. Arrange eggplant slices on racks and sprinkle lightly on both sides with salt. Let stand 20 minutes, then blot dry with towels.

Preheat oven to 400°F (200°C). Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in 3 to 4 batches, fry eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer fried eggplant to a paper towel–lined half sheet pan to drain well, replacing paper towels as needed. Season lightly with salt. Repeat with remaining eggplant, topping up oil as needed.

In a 6-cup baking dish, arrange a layer of eggplant slices. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano or basil leaves. Continue layering eggplant, sauce, cheese, and herbs to fill baking dish. Do not add oregano or basil to the top layer.

Bake eggplant Parmesan until bubbling and browned on top, 25 to 30 minutes. Let stand for 10 minutes to reabsorb juices. Sprinkle with oregano or basil leaves and serve.

Nutrition

• Serving Size: Serves 4 to 6
• Calories: 363 kcal
• Total Fat: 29 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 36 mg
• Sodium: 742 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 12 g