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Eggplant Parmesan

Ingredients

For the eggplant
• 2 medium eggplants, cut crosswise into 1/4" thick rounds
• 1 tablespoons kosher salt
• 4 cups Panko bread crumbs
• 1 tablespoon pre-mixed italian seasoning
• 1 1/2 cups freshly grated parmesan cheese
• 1 cup white whole wheat or all-purpose flour
• 4 large eggs
• 6 tablespoons extra virgin olive oil
• 2 cups shredded mozzarella cheese
• Tomato Sauce
• 4 (14.5 oz) cans diced tomatoes
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced or pressed
• 1/4 teaspoon red pepper flakes
• 1/2 cup fresh basil, coarsely chopped. Reserve 2-3 tablespoons for assembling the dish.

Instructions

For the eggplant
1. Toss half of the eggplant slices with 1 1/2 teaspoons of kosher salt in a large bowl. Once combined, place salted eggplant slices in a colander over a bowl. Repeat the process with the second half of the eggplant by tossing it with 1 1/2 teaspoons of salt and laying it on top of the first batch in the colander. Let the eggplant stand for about 35 minutes, allowing the eggplant to release about 2 tablespoons of liquid. Then spread the eggplant slices on triple thickness of paper towels, cover with another layer of paper towels, and press firmly on each slice to remove as much liquid as possible.
   For the eggplant batter
2. Combine bread crumbs with one cup of Parmesan, 1/4 teaspoon of table salt, 1/2 teaspoon of pepper and italian seasoning in a large bowl or pie dish. In a large Ziploc bag (I used a gallon size), combine flour and 1 teaspoon of black pepper. Beat eggs in a separate bowl or cake pan.
3. Place 8-10 slices of the eggplant in the bag with the flour. Close the bag and shake to coat each slice. Take out the slices, dip them in the eggs, and shake to get rid of any excess. Then coat the slices with the breadcrumb mixture. Use 1 hand for the dry ingredients and the other hand for the egg wash. Continue with all remaining eggplant.
4. Take out the preheated baking sheets from the oven, greasing each with 1-2 tablespoons of oil (make sure to coat the entire surface). Arrange half the eggplant slices on each sheet in a single layer. Bake until the eggplant slices are crisp and well-browned, approximately 30 minutes. After 10 minutes, switch and rotate the baking sheets, and after 20 minutes, flip the eggplant slices for even cooking. Remember not to turn off the oven–you’re going to bake the dish at the same 425 degrees in a little bit.
   For the sauce
5. As the eggplant slices are baking, blend 3 cans of the diced tomatoes in the blender until smooth. In a large pot, saute the garlic and red pepper flakes until the garlic is golden, roughly 3 minutes. Add the blended tomatoes and the third can of diced tomatoes. Bring the sauce to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, or until slightly thickened. Be sure to stir occasionally, adding the chopped fresh basil and salt and pepper to taste.
   To assemble
6. Spread 1 cup of the tomato sauce on the bottom of the 9×13 inch baking dish. Layer in half of the eggplant slices (the amount on one of the baking sheets). Spread another cup of the tomato sauce over the eggplant and cover with half of the mozzarella and a little chopped basil. Layer in the rest of the eggplant and cover with remaining sauce. Sprinkle the top with 1/2 cup of Parmesan, the rest of the mozzarella and basil. Bake until the cheese is browned and the sauce is bubbling, about 13-15 minutes. Allow the Eggplant Parmesan to cool for 10 minutes and serve, garnishing with fresh basil.