Eggplant Parmesan with Tomato Layers

Step 1

Slice eggplants lengthwise into 0.25-inch-thick slabs. Arrange on paper towels, sprinkle generously with kosher salt on both sides, and let sit 20–30 minutes to draw out moisture. Pat dry thoroughly with fresh paper towels.

Step 2

While eggplant sits, make the tomato sauce: heat 1 tbsp olive oil in a medium saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in crushed tomatoes, oregano, black pepper, and balsamic vinegar.

Step 3

Simmer the sauce uncovered for 10–15 minutes over medium-low heat, stirring occasionally, until thickened slightly. Stir in fresh basil in the last minute. Taste and adjust seasoning; keep warm on low heat.

Step 4

Set up a breading station: place flour in one shallow bowl, beaten eggs in another, and panko mixed with 0.5 cup grated Parmesan in a third. Working with one eggplant slice at a time, coat both sides lightly in flour, then dip in egg, then press firmly into breadcrumb mixture.

Step 5

Heat 0.5 cup olive oil in a large skillet over medium-high heat until shimmering. Working in batches without crowding, fry eggplant slices 3–4 minutes per side until deep golden brown and tender. Transfer to a paper-towel-lined plate.

Step 6

Preheat oven to 375°F. Spread a thin layer of tomato sauce (about 0.5 cup) on the bottom of a 9×13-inch baking dish. Layer half the fried eggplant slices over the sauce, then top with half the remaining sauce.

Step 7

Slice the fresh mozzarella into 0.25-inch slices. Layer half the mozzarella over the sauce, then sprinkle with 0.25 cup grated Parmesan. Repeat with remaining eggplant, sauce, mozzarella, and remaining Parmesan.

Step 8

Bake uncovered for 20–25 minutes until the top is bubbling at the edges and cheese is melted and lightly golden. Remove from oven and let rest 5 minutes before serving to allow layers to set.