Ingredients:

  • 2 large eggplants (about 2 pounds / 900g total), peeled or unpeeled, sliced into 1/4-inch (6mm) thick rounds
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup (120g) plain breadcrumbs (Panko are great for extra crispiness)
  • 1/2 cup (120ml) olive oil, for frying
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 28 ounces (794g) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sugar
  • Salt and black pepper to taste
  • 15 ounces (425g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (15g) chopped fresh basil leaves
  • 8 ounces (225g) mozzarella cheese, shredded

Instructions:

  1. Salt the eggplant slices, layer them on paper towels, and let them drain for at least 30 minutes to draw out excess moisture.
  2. Sauté onion and garlic in olive oil. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  3. Rinse the salted eggplant and pat it completely dry. Dredge each slice in flour, dip in beaten egg, and then coat with breadcrumbs.
  4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Layer eggplant slices, ricotta cheese (mixed with Parmesan and basil), mozzarella cheese, and more sauce. Repeat layers, ending with sauce and mozzarella.
  6. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until bubbly and golden brown.
  7. Let the eggplant parmesan rest for 10-15 minutes before slicing and serving.