Ingredients:

• For the Eggplant:
  • 2 large eggplants
  • Salt, for sweating the eggplant
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups breadcrumbs (regular or panko)
  • 1/2 cup grated Parmesan cheese (optional for breadcrumbs)
  • Olive oil, for frying
• For the Tomato Sauce:
  • 2 cups canned crushed tomatoes
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and pepper, to taste
  • Fresh basil leaves for garnish (optional)
• For Assembly:
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions:

1. Prepare the Eggplant:
   • Slice the eggplants into 1/4-inch thick rounds.
   • Sprinkle both sides of the eggplant slices with salt and place them on a paper towel-lined tray. Let them sit for 30 minutes to release excess moisture (this removes bitterness). Afterward, pat the eggplant dry with paper towels.
2. Bread the Eggplant:
   • Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan (if using).
   • Dip each eggplant slice first in the flour, then the beaten eggs, and finally in the breadcrumbs, ensuring an even coating on all sides.
3. Fry the Eggplant:
   • Heat olive oil in a large skillet over medium heat.
   • Fry the breaded eggplant slices in batches, cooking each side for about 3-4 minutes until golden brown. Remove and drain on paper towels to absorb excess oil.
4. Make the Tomato Sauce:
   • In a saucepan, heat 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
   • Add the minced garlic and sauté for another minute until fragrant.
   • Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer on low heat for about 15-20 minutes.
5. Assemble the Eggplant Parmigiana:
   • Preheat your oven to 375°F (190°C).
   • In a baking dish, spread a thin layer of tomato sauce on the bottom.
   • Arrange a layer of fried eggplant slices on top of the sauce.
   • Sprinkle with shredded mozzarella and grated Parmesan.
   • Repeat the layers, alternating between eggplant, sauce, and cheese, until all the ingredients are used, finishing with a layer of cheese on top.
6. Bake:
   • Cover the dish with aluminum foil and bake for 20 minutes.
   • Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
7. Serve:
   • Let the Eggplant Parmigiana cool for a few minutes before serving.
   • Garnish with fresh basil leaves if desired and serve with pasta or a side salad.

Chef’s Tips:

• Baking Option: If you prefer a lighter version, bake the breaded eggplant slices instead of frying them. Place the slices on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for about 20 minutes, flipping halfway.
• Make Ahead: You can assemble the Eggplant Parmigiana ahead of time and store it in the fridge until ready to bake.