Eggplant Parmesan

Ingredients

• 3 medium eggplants, sliced lengthwise into 1/4-inch planks
• 2 tablespoons salt (for drawing out moisture)
• 3 large eggs
• 1 1/2 cups all-purpose flour
• Neutral oil, for frying (about 3 cups)
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 (28-ounce) cans whole peeled tomatoes, crushed by hand
• 1/2 teaspoon salt, plus more to taste
• 8 to 10 fresh basil leaves
• 1 pound fresh mozzarella, sliced or torn into small pieces
• 1 cup grated Parmesan cheese

Before you cook

• Slice the eggplants lengthwise into planks about 1/4 inch thick
• Lay the slices in a single layer on baking sheets or in a colander and sprinkle both sides generously with the 2 tablespoons of salt
• Let the salted eggplant sit for 45 minutes to an hour so the bitter liquid beads to the surface
• Rinse the salt off each slice under cold water and pat the slices very dry with kitchen towels
• Crack the eggs into a shallow bowl and beat them
• Spread the flour in a separate shallow dish
• Crush the canned tomatoes by hand in a bowl, keeping some texture
• Slice or tear the mozzarella into small pieces so it melts evenly
• Grate the Parmesan if it isn't already grated

Steps

1. Warm the olive oil in a saucepan over medium heat
2. Add the sliced garlic and cook for about a minute until it turns fragrant and just golden, then pull it out and discard it if you prefer a milder sauce or leave it in for more bite
3. Pour in the crushed tomatoes and the 1/2 teaspoon of salt
4. Simmer the sauce uncovered for about 20 minutes, stirring occasionally, until it thickens slightly
5. Tear in a few basil leaves near the end of the simmer and set the sauce aside
6. Pour the frying oil into a wide skillet to a depth of about 1/2 inch and heat over medium-high until a pinch of flour sizzles on contact
7. Dredge each dried eggplant slice in flour, shaking off the excess, then dip it in the beaten egg, letting the extra drip back into the bowl
8. Lay the coated slices into the hot oil in a single layer, without crowding the pan
9. Fry each side for about 2 minutes until golden brown
10. Lift the fried slices onto a paper-towel-lined tray to drain, and repeat in batches with the remaining eggplant
11. Preheat the oven to 375°F
12. Spread a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish
13. Lay down a layer of fried eggplant slices, overlapping them slightly to cover the sauce
14. Spoon more sauce over the eggplant, then scatter a portion of the mozzarella and a sprinkle of Parmesan over the sauce
15. Tear a few basil leaves over that layer
16. Repeat the layering of eggplant, sauce, mozzarella, Parmesan, and basil two or three more times until the ingredients are used up, finishing with a top layer of sauce and cheese
17. Cover the dish loosely with foil, keeping the foil from touching the cheese
18. Bake for 30 minutes covered, then remove the foil and bake for another 15 minutes until the top is bubbling and golden
19. Let the casserole rest for at least 15 minutes before slicing so the layers hold together