Egg Plant Parmesan

Ingredients

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices

Kosher salt, as needed, plus 1 tablespoon

5 cups fresh breadcrumbs

1 tablespoon dried oregano

1 tablespoon dried thyme

Freshly ground black pepper

Vegetable oil for frying

All-purpose flour for dredging

6 large eggs, beaten

2 tablespoons whole milk

Olive oil, as needed

7 cups Quick Marinara Sauce, recipe follows

2/3 cup grated Parmesan, divided

1 pound fresh mozzarella, thinly sliced

Directions

  1. Arrange the eggplant slices on a baking sheet/pan and sprinkle generously all over with salt and pepper.

  2. Bake for less than 30 minutes total flipping on each side in between. Transfer eggplant to a work surface and let cool for a few minutes.

  3. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the flour in a medium lipped plate or bowl.

  4. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture.

  5. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

  6. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

  7. Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch.

  8. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.

  9. Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce.

  10. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella.

  11. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.