Name: Eggplant Parmigiana
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 2 to 4 small eggplants, peeled and sliced lengthwise into 1/2-inch thick slices (you’ll need 4 slices per serving); Kosher salt; 1 cup all-purpose flour; 2 to 3 large eggs (use 3 eggs if using 4 eggplants); Extra-virgin olive oil, for frying, plus more for drizzling; 24 ounces tomato sauce (such as Martone Street Campagna Marinara); Torn fresh basil, for topping; 1 cup grated Parmigiano-Reggiano cheese

Level: Easy

Total: 1 hr 5 min
Active: 35 min

Yield: 4 servings

Ingredients

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2 to 4 small eggplants, peeled and sliced lengthwise into 1/2-inch thick slices (you’ll need 4 slices per serving)

Kosher salt

1 cup all-purpose flour

2 to 3 large eggs (use 3 eggs if using 4 eggplants)

Extra-virgin olive oil, for frying, plus more for drizzling

24 ounces tomato sauce (such as Martone Street Campagna Marinara)

Torn fresh basil, for topping

1 cup grated Parmigiano-Reggiano cheese

Directions

Prepare the eggplant: Lay the eggplant slices on a paper towel–lined sheet pan. Sprinkle both sides generously with salt and let sit for 30 to 45 minutes. This draws out excess moisture and bitterness.
Meanwhile, preheat the oven to 375 degrees F. In one shallow bowl, combine the flour and a pinch of salt. In another shallow bowl, beat the eggs with a splash of water.
Pat the eggplant completely dry using paper towels. Working with one slice at a time, coat the eggplant in flour, then dip in the egg mixture, letting any excess drip off. Heat about 1/4 inch olive oil in a skillet over medium heat. Pan-fry the eggplant in batches until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined sheet pan to drain the excess oil.
Arrange the fried eggplant slices on a wire rack set over a sheet pan. Bake, flipping once halfway through, until tender and fully cooked, 12 to 15 minutes. Blot the eggplant with paper towels.
Meanwhile, cook the tomato sauce in a medium saucepan over low heat until slightly reduced, 8 to 10 minutes.
Assemble the eggplant parmigiana: Place one eggplant slice on a plate and top with about 2 tablespoons sauce, some torn basil and grated Parmigiano-Reggiano, then top with another eggplant slice, more sauce, basil and cheese. Repeat to build two small stacks per plate. Serve immediately with additional warm sauce on the side and a drizzle of olive oil.