Eggplant Parmesan with Fresh Basil

Serves 6 · 45 min prep · 40 min cook

Ingredients

• 2 medium eggplants
• 2 tsp kosher salt
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups Italian-seasoned breadcrumbs
• 1.5 cups grated Parmesan
• 1/2 cup olive oil
• 4 cups marinara sauce
• 16 oz fresh mozzarella
• 1 cup fresh basil leaves
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. 1Slice the eggplants into 1/2-inch rounds, arrange on sheet pans, and sprinkle both sides with salt. Let stand 30 minutes to draw out moisture, then pat thoroughly dry.
2. 2Set up a breading station: flour mixed with garlic powder and black pepper in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with half the Parmesan in a third.
3. 3Dredge each eggplant round in flour, dip in egg, then press firmly into the breadcrumb-Parmesan mixture so both sides are well coated.
4. 4Heat a thin layer of olive oil in a large skillet over medium heat. Fry the breaded rounds in batches until deep golden on each side, 3 to 4 minutes per side, adding oil as needed. Drain on a wire rack.
5. 5Preheat the oven to 375°F. Spoon a thin layer of marinara across the bottom of a 9-by-13-inch baking dish.
6. 6Arrange a single layer of fried eggplant over the sauce, top with more marinara, torn mozzarella pieces, a sprinkle of remaining Parmesan, and torn basil.
7. 7Repeat layering until all eggplant is used, finishing with sauce, mozzarella, and Parmesan so the top will brown nicely.
8. 8Bake uncovered until the cheese is melted and bubbling with golden spots and the sauce is hot throughout, 25 to 30 minutes.
9. 9Rest the casserole 10 minutes so slices hold together cleanly when cut.
10. 10Blanket the top with plenty of fresh basil leaves just before serving for that Caprese-garden finish.