Eggplant Parmesan

Ingredients

• 2 pounds eggplant – sliced lengthwise 0.25 inch thick
• 2 tsp kosher salt
• 1 cup all-purpose flour
• 1.25 cups olive oil
• 3 cloves garlic – thinly sliced
• 28 ounces canned whole peeled tomatoes – crushed by hand
• 0.25 tsp black pepper
• 0.5 cup basil leaves – torn
• 12 ounces mozzarella cheese – sliced 0.25 inch thick and patted dry
• 1 cup Parmigiano-Reggiano – finely grated
• basil leaves – torn (for serving)

Instructions

1. Lay the eggplant slices on racks or paper towels and sprinkle both sides evenly with 1.5 tsp kosher salt. Let stand to purge moisture until beads form on the surface, 30 minutes, then blot dry thoroughly.
2. Make the sauce while the eggplant purges: Warm 2 tbsp olive oil in a saucepan over medium heat until shimmering, about 1 minute. Add the sliced garlic and cook until fragrant and just turning pale gold, 1–2 minutes. Stir in the crushed tomatoes, 0.5 tsp kosher salt, and the black pepper; add about half of the torn basil. Simmer uncovered at a gentle bubble, stirring occasionally, until slightly thickened and bright-tasting, 15–20 minutes. Remove from heat.
3. Set up for frying: Put the flour in a shallow dish. In a wide skillet, pour enough of the remaining olive oil to reach about 0.5 inch depth (use more as needed between batches) and heat over medium to medium-high until it shimmers and a pinch of flour sizzles immediately, 3–4 minutes.
4. Dredge the eggplant slices lightly in flour, shaking off excess. Fry in batches without crowding until golden brown on both sides and tender at the center, 2–3 minutes per side. Transfer to a rack or paper towels to drain. Repeat with remaining slices, adding oil as needed and returning it to temperature between batches.
5. Heat the oven to 375°F. Lightly oil a 9x13-inch (3-quart) baking dish.
6. Assemble the first layer: Spread about 0.5 cup of the tomato sauce in the dish. Arrange a snug layer of fried eggplant over the sauce. Sprinkle with about 0.25 cup Parmigiano-Reggiano, scatter a few torn basil leaves, and add a layer of mozzarella slices, leaving small gaps to allow steam to escape.
7. Repeat the layers (sauce, eggplant, Parmigiano, basil, mozzarella) until all components are used, finishing with a thin layer of sauce topped with the remaining mozzarella and Parmigiano. You should have 3–4 layers total.
8. Bake uncovered until bubbling around the edges and the top is melted and spotty-golden, 30–35 minutes. If deeper browning is desired, broil 1–2 minutes, watching closely.
9. Rest the eggplant parmesan until the layers settle and slice cleanly, 15–20 minutes. Garnish with basil leaves (for serving) and serve warm.