Eggplant Parmesan

Ingredients

• 2 1/4 lbs eggplants
• 1 teaspoon kosher salt
• 1 Tbsp extra virgin olive oil
• 1 clove minced garlic
• 1 28-oz can whole peeled tomatoes, tomatoes diced, reserve juices
• 1/2 cup finely chopped fresh basil
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups breadcrumbs
• 1 1/4 cups grated Parmesan cheese, divided
• 3/4 cup flour
• 4 eggs, beaten, more if needed
• 1/4 cup extra virgin olive oil
• 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

Directions

1. Cut the eggplants crosswise into rounds between 1/4-inch and 1/2-inch thick. Set the slices on a rack fitted over a rimmed sheet pan, or spread them over several layers of paper towels. Lightly salt both sides, then leave them for 2 hours so the excess moisture can work its way out.
2. Warm 1 Tbsp olive oil in a 4-quart saucepan over medium heat. Add the minced garlic and cook it gently for 1 minute, just until fragrant. Pour in the tomatoes with their juices, crushing the tomatoes as they go into the pot. Raise the heat to bring the sauce to a simmer, then lower it so it barely bubbles, uncovered, for 15 minutes. Season with salt and pepper to taste, stir in the minced basil, and take the pan off the heat.
3. Mix 1 1/2 cups breadcrumbs with 1/4 cup grated Parmesan cheese in a shallow bowl or rimmed dish. Set up your dredging line with flour in the first shallow bowl, beaten eggs in the next, and the breadcrumb cheese mixture last.
4. Preheat the oven to 425 degrees F. Rub 1 tablespoon olive oil across the bottom of each of 2 rimmed baking sheet pans. Pat the eggplant slices dry with paper towels. Coat each slice in flour, dip it into the beaten eggs, and then cover it with the breadcrumb Parmesan mixture. Move the breaded slices to the oiled pans, and drizzle a little oil over the top of each round.
5. Put the breaded eggplant in the oven. Bake at 425 degrees F for 18 to 20 minutes, flipping the slices at the halfway point, until browned. Take them out of the oven and let them cool until they are comfortable to handle.
6. Spread 1/2 cup tomato sauce over the bottom of a 9x13-inch casserole dish. Arrange 1/3 of the eggplant rounds in a single layer over the sauce. Add 1/2 of the sliced mozzarella, then sprinkle on 1/3 cup grated Parmesan cheese. Set another 1/3 of the eggplant rounds over the cheese, cover them with 1 cup sauce, add the remaining sliced mozzarella, and sprinkle with 1/3 cup grated Parm. Finish with the remaining eggplant in a single layer, then spoon on the remaining sauce and the remaining Parmesan.
7. Bake uncovered at 350 degrees F for 35 minutes. Remove the dish from the oven and let it rest for 10 minutes before cutting into it to serve.