Eggplant Parmesan

Salt the Eggplant

Arrange the eggplant slices in a single layer on a wire rack set over a baking sheet.

Sprinkle both sides of each slice evenly with the kosher salt.

Let the eggplant sit for 20 minutes to draw out excess moisture.

Pat each slice thoroughly dry with paper towels.

Make the Tomato Sauce

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.

Add the minced garlic and cook, stirring, for 1 minute until fragrant.

Pour in the crushed tomatoes and stir to combine.

Add the dried oregano, dried basil, sugar, and black pepper and stir.

Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.

Set Up Breading Station

Place the flour in a shallow bowl.

Place the beaten eggs in a second shallow bowl.

Combine the breadcrumbs and 1/4 cup of the Parmesan in a third shallow bowl and stir together.

Bread the Eggplant

Dredge one eggplant slice in the flour, shaking off any excess.

Dip the floured slice into the egg, letting the excess drip off.

Press the slice into the breadcrumb mixture, coating both sides firmly.

Set the breaded slice aside on a clean plate and repeat with all remaining eggplant.

Pan-Fry the Eggplant

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.

Add breaded eggplant slices in a single layer, working in batches.

Cook for 2 to 3 minutes per side until golden brown and crispy.

Transfer the cooked slices to a paper towel-lined plate to drain.

Add more olive oil to the skillet between batches as needed and repeat until all slices are cooked.

Preheat Oven

Preheat the oven to 375°F (190°C).

Assemble the Dish

Spread 1/2 cup of the tomato sauce in an even layer on the bottom of a 9x13-inch baking dish.

Arrange a single layer of fried eggplant slices over the sauce.

Spoon about one-third of the remaining sauce evenly over the eggplant.

Sprinkle one-third of the mozzarella and one-third of the remaining Parmesan over the sauce.

Repeat the layering — eggplant, sauce, mozzarella, Parmesan — two more times, finishing with cheese on top.

Bake

Cover the baking dish tightly with aluminum foil.

Bake covered for 25 minutes.

Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and lightly browned.

Rest and Serve

Remove the dish from the oven and let it rest for 10 minutes before serving.

Scatter torn fresh basil leaves over the top and serve warm.