Eggplant Parmesan

Slice peeled eggplants into 1/4- to 1/2-inch rounds. Arrange on racks set over a rimmed sheet pan (or on paper towels), sprinkle both sides evenly with salt, and let stand about 2 hours to release moisture. Pat very dry.

Warm 1 tablespoon olive oil in a 4-quart saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in canned tomatoes with their juices, bring to a simmer, then cook at a gentle simmer for about 15 minutes. Season to taste with a pinch of salt and pepper, stir in basil, and remove from heat.

Set up a breading station: place flour in one shallow bowl, beat the eggs in a second, and in a third combine the breadcrumbs with 1/2 cup of the Parmesan (reserve the remaining Parmesan for layering).

Preheat the oven to 425°F. Lightly oil two rimmed baking sheets, then dredge each eggplant slice in flour, dip in egg, and coat with the breadcrumb–Parmesan mixture. Arrange on the oiled sheets and drizzle lightly with olive oil.

Bake until golden and tender, 18–20 minutes, turning the slices halfway through. Remove from the oven and reduce the oven temperature to 350°F.

Spread about 1/2 cup of the tomato sauce in a 9x13-inch casserole dish. Layer one-third of the baked eggplant, half of the mozzarella, and one-third of the remaining Parmesan; repeat the layers, finishing with sauce and the last of the Parmesan on top.

Bake uncovered at 350°F until bubbling and the cheese is melted and lightly browned, about 35 minutes. Let rest 10 minutes before serving for cleaner slices.