Eggplant Parmesan

Instructions

1. 01

   Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Meanwhile, trim and slice 2 1/4 pounds Italian eggplants crosswise into 1/4-inch-thick rounds (no need to peel). Arrange the slices in a single layer on 2 rimmed baking sheets. Brush on both sides with 1/2 cup of the olive oil. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

2. 02

   Roast for 15 minutes. Flip the eggplant slices. Return to the oven, rotating the baking sheets between racks. Roast until the eggplant is knife-tender and golden-brown, about 15 minutes more. While the eggplant is roasting, make the sauce.

3. 03

   Place 1 (28-ounce) can whole peeled tomatoes and their juices in a blender or food processor fitted with the blade attachment. Pulse until the tomatoes are finely chopped, about 6 (1-second) pulses. (Alternatively, break up the tomatoes with your hands). Mince 2 large garlic cloves. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes. Cook, stirring often, until the garlic is fragrant and light golden-brown, about 30 seconds.

4. 04

   Add the tomatoes, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon granulated sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Simmer, stirring occasionally (if you broke the tomatoes up with your hands, mash with a potato masher into smaller pieces), until thickened slightly (to about 2 cups), about 15 minutes. Remove the saucepan from the heat. Taste and season with more kosher salt and black pepper as needed.

5. 05

   Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add 1 cup panko breadcrumbs and the remaining 1/4 teaspoon kosher salt. Cook, stirring often, until golden-brown and toasted, 4 to 5 minutes. Turn off the heat.

6. 06

   When the eggplant is ready, remove from the oven. Reduce the oven temperature to 375°F.

7. 07

   Spoon 1/2 cup of the tomato sauce evenly in the bottom of a broiler-safe 2-quart shallow or 8-inch square baking dish. Arrange half of the eggplant slices in the baking dish, letting them overlap slightly and making sure the bottom is covered. Sprinkle evenly with half of the panko. Spoon 3/4 cup of the tomato sauce over the top and spread into an even layer. Pick the leaves from 2 to 3 fresh basil sprigs and scatter over the top, tearing if large. Sprinkle evenly with 4 ounces of the shredded mozzarella cheese and 1 ounce of the finely grated Parmesan cheese.

8. 08

   Repeat layering with the remaining eggplant, panko, tomato sauce, and the remaining 4 ounces shredded mozzarella and 1 ounce finely grated Parmesan cheeses. Cover the baking dish tightly with aluminum foil.

9. 09

   Bake on the upper rack for 25 minutes. Uncover and bake until bubbling around the edges, about 10 minutes more. Switch the oven to broil and broil until the top is browned in spots, about 2 minutes. Let cool for 15 minutes. Top with more torn fresh basil leaves and grated Parmesan if desired before slicing.

10. 10

    Substitutions: 2 cups store-bought marinara sauce (I recommend Rao’s brand) can be substituted for the homemade sauce.Gluten-free: Gluten free panko breadcrumbs can be used instead of regular panko breadcrumbs for a gluten-free eggplant Parmesan.Make ahead: Cover the assembled dish tightly with aluminum foil. Refrigerate for up to 24 hours before baking. Uncover and bake as directed; it may need 5 to 10 minutes more bake time to heat through.Storage: Baked eggplant Parmesan can be covered and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or in a 350ºF oven until hot and bubbly.