Baked Parmesan Eggplant
Ingredients:
– about 2 to 3 medium eggplants, sliced into ¼-inch rounds
– 2½ teaspoons salt, divided
– ¾ cup all-purpose flour
– 3 large eggs
– 2 cups seasoned Italian breadcrumbs (I love using the pre-seasoned kind!)
– enough vegetable oil for frying (you’ll probably need around 3 cups)
– a 24-ounce jar of your favorite good-quality marinara sauce
– 3 cups (about 12 ounces) shredded whole milk mozzarella cheese
– 2 tablespoons finely grated Parmesan cheese
– fresh chopped basil, if you’re feeling fancy for garnish
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 1½ cups milk
– ½ cup finely grated Parmesan cheese
– ¼ teaspoon salt
– ¼ teaspoon freshly ground black pepper
Instructions:
1. First, you’ll want to salt your eggplant. Sprinkle about 1 teaspoon of salt over all the slices. Then, layer them between paper towels on a baking sheet. Stack them up, ending with paper towels on top. Let them sit for a good 1½ to 2 hours. This draws out moisture, and trust me, it’s worth the wait for tender eggplant! Press down to soak up any extra water.
2. While that’s happening, let’s make the béchamel sauce. Melt 3 tablespoons of butter in a small pot over medium heat. Whisk in 3 tablespoons of flour and cook for 2 minutes. Gradually whisk in the milk until it’s smooth. Bring it to a boil, then lower the heat and simmer, whisking frequently, for another 2 minutes until it thickens up nicely. Stir in the ½ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper. Set this deliciousness aside.
3. Get your dredging station ready! On one plate, mix ¾ cup flour with ¾ teaspoon salt. In a bowl, whisk 3 eggs with 2 tablespoons of cold water. On another plate, combine your 2 cups of breadcrumbs with ¾ teaspoon salt.
4. Now for the fun part! Dredge each eggplant slice in the flour, shaking off any extra. Dip it into the egg wash, letting any excess drip off, then really press it into the breadcrumbs to get a good coating. Place the breaded slices on a clean baking sheet.
5. Heat about ¼ inch of oil in a large skillet over medium heat until it’s nice and hot . You’ll know it’s ready when an eggplant slice sizzles when you drop it in. Fry the eggplant in batches, about 3 minutes per side, until they’re golden brown. Transfer them to a paper towel-lined baking sheet to drain while you finish the rest.
6. Preheat your oven to 425°F. Spread ¾ cup of marinara sauce on the bottom of a 9×13-inch baking dish. Layer about a third of your fried eggplant over the sauce, overlapping as needed. Top with another ¾ cup of marinara, then sprinkle with 1 cup of mozzarella and spoon about a third of your béchamel sauce over it. Repeat these layers two more times. Make sure some eggplant edges are visible on top – it helps them get crispy! Sprinkle with the extra 2 tablespoons of Parmesan.
7. Bake for 30 to 35 minutes until it’s bubbling and beautifully golden brown. Let it cool for about 20 minutes (loosely covered with foil) before slicing and serving. If you have fresh basil, a sprinkle on top is just lovely!
