Italian Eggplant Parmigiana from Scratch

Ingredients

• 1 large (about 1 lb) Eggplant
• 28 oz can San Marzano tomatoes
• 8 oz sliced Fresh mozzarella
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup All-purpose flour
• 2 beaten Eggs
• 1 cup Italian breadcrumbs
• 1/2 cup for frying Olive oil
• 1/2 cup leaves Fresh basil
• 3 cloves, minced Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1

   Slice the eggplant into 1/2-inch rounds, salt both sides, and let drain in a colander for 30 minutes to draw out bitterness. Pat dry (this runs during your 55-minute prep window).

2. 2

   Meanwhile, make the sauce: heat 2 tbsp olive oil in a saucepan, sauté garlic for 1 minute, add San Marzano tomatoes, salt, and pepper, and simmer uncovered for 45 minutes, stirring occasionally, until thickened.

3. 3

   Set up a breading station: flour in one dish, beaten eggs in another, breadcrumbs mixed with 1/4 cup Parmigiano in a third. Dredge each eggplant slice in flour, dip in egg, then coat in breadcrumbs.

4. 4

   Heat 1/2 inch of olive oil in a skillet over medium-high heat and fry eggplant slices in batches for 2-3 minutes per side until golden. Drain on paper towels.

5. 5

   Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a small baking dish, then layer eggplant, sauce, torn basil, mozzarella, and Parmigiano. Repeat, finishing with cheese on top.

6. 6

   Bake for 25 minutes until bubbling and golden. Rest 10 minutes before serving (counts toward the 70-minute cook time).