Crispy Eggplant on Tomato Sauce

Serves 6

2 large eggplants (2 to 2½ pounds total)

Salt and pepper, to taste

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, finely chopped

2 cans (28 ounces each) crushed tomatoes

1 large sprig fresh basil

1 bay leaf

2 teaspoons sugar

¾ cup flour, on a plate

4 eggs, lightly beaten on a shallow plate

3 cups panko or other dry white breadcrumbs, on a plate

2 teaspoons dried thyme

2 cups canola or vegetable oil, and more as needed

12 ounces fresh mozzarella, cut into 2-inch pieces

¼ cup chopped fresh basil (for garnish)

1. Set a colander over a bowl. Set out several layers of paper towels to drain the eggplant. Have on hand 1 large platter and 2 rimmed baking sheets, each fitted with a metal rack.

2. Cut the eggplants into ‚-inch rounds. Sprinkle both sides with salt and transfer the rounds to the large colander. Set aside for 30 to 60 minutes.

3. Meanwhile, in a large flameproof casserole or Dutch oven over medium-high heat, heat the olive oil. Add the onion and garlic, and cook, stirring often, for 5 minutes, or until they soften.

4. Add the tomatoes, sprig of basil, bay leaf, and sugar. Stir well, lower the heat, and simmer, stirring often, for 20 to 25 minutes, or until the sauce is aromatic and thickened slightly; keep warm.

5. Transfer the eggplant slices to the paper towels. With a top layer of towels, dry the eggplant slices thoroughly.

6. Arrange an assembly line on the counter: first flour, then egg, then panko or breadcrumbs. Stir a pinch of salt, pepper, and dried thyme into the breadcrumbs.

7. Dredge 1 slice of eggplant in the flour and shake off the excess. Dip it into the egg, again shaking off any excess. Coat the slice with breadcrumbs. Transfer to a platter. Repeat with the remaining eggplant.

8. In a large flameproof casserole or Dutch oven over medium-high heat, heat 2 cups canola or vegetable oil. The oil is ready when it reaches 375 to 400 degrees on a thermometer. Carefully slide as many slices of eggplant as will fit in the pan without overcrowding. Monitor the heat to keep the oil temperature even. Fry the eggplant for 1 to 3 minutes on a side, or until they are golden brown and crispy. Transfer the fried rounds to the metal rack. Fry the remaining eggplant in the same way, adding more canola or vegetable oil to the pan if necessary.

9. Turn on the oven broiler. Position a rack 6 inches from the element.

10. Top each slice of eggplant with a piece of mozzarella. Transfer the baking sheets to the broiler and cook for 1 to 2 minutes, watching them carefully, or just until the mozzarella melts.

11. Ladle a generous pool of hot tomato sauce onto each of 6 plates, discarding the basil sprig and bay leaf. Add 3 to 4 eggplant slices to the plates and garnish with chopped basil.