Eggplant Parmesan

Salting the eggplant slices and letting them sit draws out excess moisture and bitterness, which is what keeps the final dish from turning watery and soggy.

Instructions

1. 1

   Arrange the eggplant slices in a single layer on paper towels or a wire rack. Sprinkle both sides generously with the salt and let sit for 30 minutes — you'll see beads of moisture rise to the surface. Pat the slices completely dry with paper towels, pressing firmly to also blot away the bitterness that's drawn out along with the water.

2. 2

   Set up a breading station: one dish with the flour, one with the beaten eggs, and one with the panko mixed with 1/2 cup Parmesan and the oregano.

3. 3

   Dredge each eggplant slice in flour, shaking off excess, then dip in the egg, then press into the panko mixture to coat both sides evenly.

4. 4

   Preheat the oven to 400°F (200°C).

5. 5

   Heat about 1/4 inch of olive oil in a large skillet over medium heat. Working in batches, fry the breaded eggplant slices for 2–3 minutes per side, until golden brown. Transfer to a paper-towel-lined plate to drain.

6. 6

   Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish.

7. 7

   Layer a third of the fried eggplant slices over the sauce, slightly overlapping. Top with a third of the remaining marinara, a third of the mozzarella, and a sprinkle of the remaining Parmesan.

8. 8

   Repeat the layers two more times, ending with a generous layer of mozzarella and Parmesan on top.

9. 9

   Bake for 25–30 minutes, until bubbling and the cheese is melted and golden brown in spots.

10. 10

    Let rest for 10 minutes before serving, garnished with fresh basil.