Set crispy rounds of eggplant topped with mozzarella on a quick homemade tomato sauce
Wildly popular eggplant Parm can be soggy with layers that lack texture. To keep some of the classic flavors intact but add a crispy twist, try frying the eggplant and rather than burying it with sauce and cheese, serve it simply with a quick homemade tomato sauce. Skip the baking (but you do need to broil the eggplant for a minute to melt mozzarella).
For the best results, dry brine eggplant slices with salt before breading them. Salt penetrates the interior of the slices and helps remove excess water. And while the salt is doing its work, simmer a pot of canned crushed tomatoes with the sweet scent of fresh basil. The eggplant will get the traditional three-step coating of flour, egg, and crumb before hitting the pan. Dry the slices thoroughly, then pat both sides with flour, dip into beaten egg, and cover with panko or other dry breadcrumbs. The hardest part is keeping the temperature of the oil in the skillet even. An instantread thermometer is useful here. Because the oil is hot and the eggplant is cool, when you add the rounds to the oil, the temperature can drop drastically. Adjust the heat accordingly, keeping this in mind: too cool, and the eggplant will soak up too much oil; too hot and it will burn before the centers are cooked through. Transfer the fried rounds to a metal rack set upon a rimmed baking sheet. This prevents the bottoms from becoming soggy. Once they're done, top each with a piece of fresh mozzarella and slide the rounds under the broiler to melt the cheese and rewarm the eggplant. It only takes a minute so keep a close eye on things as they can burn quickly. Ladle tomato sauce onto each plate, top with the eggplant, and garnish with basil. The meaty rounds are still crispy and the sauce is bright and light in this vegetarian dish.