Ingredients:

  • 2 large eggplants, about 1 pound each (450g each)
  • 2 tablespoons kosher salt (plus more for seasoning)
  • ½ cup all-purpose flour (60g)
  • 2 large eggs, beaten
  • 1 ½ cups plain breadcrumbs (150g)
  • ½ cup grated parmesan cheese (50g), plus more for topping
  • ½ teaspoon dried Italian seasoning
  • ½ cup olive oil, for frying (120ml)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 pound (450g) mozzarella cheese, shredded
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Slice the eggplant into ¼-inch thick rounds. Salt generously and place in a colander to drain for at least 30 minutes to remove excess moisture.
  2. Sauté garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes.
  3. In three separate shallow dishes, place flour, beaten eggs, and breadcrumbs mixed with parmesan cheese and Italian seasoning.
  4. Dredge each eggplant slice in flour, then dip in egg, and finally coat in breadcrumbs, pressing gently to adhere.
  5. Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Drain on paper towels.
  6. Spread a thin layer of tomato sauce in the baking dish. Layer eggplant slices, mozzarella cheese, and parmesan cheese. Repeat layers, ending with sauce and cheese on top.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
  8. Let the Parmigiana rest for 10 minutes before slicing and serving. Garnish with fresh basil, if desired.