Eggplant Parmesan
Eggplant takes on a meaty quality in this tomato sauce- and cheesedoused Italian American comfort classic. 2 medium eggplants (about 2 1⁄4 pounds total), cut into
1⁄2-inch-thick round slices
1 ½ teaspoons kosher salt, plus
more as needed
5 cups fresh breadcrumbs 1 tablespoon dried oregano 1 tablespoon dried thyme Freshly ground black pepper Vegetable oil for frying All-purpose flour for dredging 6 large eggs, beaten
2 tablespoons whole milk Olive oil, as needed
7 cups marinara sauce, homemade or store-bought 2⁄3 cup grated Parmesan cheese, divided
1 pound fresh mozzarella cheese,
thinly sliced
Instructions: Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer the eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together 1 1⁄2 teaspoons salt, breadcrumbs, oregano, thyme and season with pepper.
Place the flour in a mediumlipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it into the egg, and finally, dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
In a large straight-sided skillet, pour the oil to a depth of 1⁄2 inch. Heat the oil over medium heat until it registers 400 degrees on a deepfrying thermometer. Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Heat the oven to 400 degrees. Lightly brush with olive oil an ovenproof dish wide and deep enough to hold two layers of the eggplant slices. Cover the bottom of the dish with 1⁄3 of the marinara sauce (about 2 1⁄3 cups) and arrange half of the eggplant over the sauce. Cover the eggplant with another 1⁄3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.