Eggplant Parmigiana

Joan Shelly spent an afternoon cooking this one specifically to send it in. Her claim is that it's the best eggplant parm she's ever tasted, and the reason is step four: the breaded slices get baked until browned before they ever meet the sauce. That's what keeps the coating crisp.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds (you'll have some left over)
• 1 tablespoon salt
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 3 large eggs
• 1 tablespoon water
• ½ cup flour
• 1½ jars Rao's marinara sauce
• 2½ cups low-moisture mozzarella
• ¼ cup fresh basil, chopped, for serving

Instructions

1. Draw out the moisture. Place the eggplant slices on a baking sheet lined with paper towel. Salt the eggplant, then put another paper towel on top. Let it rest 45 minutes, then use the paper towels to pat dry and remove the excess salt and moisture.
2. Heat the oven. Preheat to 400°F and lightly grease a large sheet pan.
3. Set up the breading station. Combine the breadcrumbs, Parmesan, olive oil, and Italian seasoning in one bowl. Beat the eggs and water in a second bowl. Place the flour in a third.
4. Bread and bake. Toss the eggplant in the flour, dip into the egg wash, then into the breadcrumb mixture, pressing the crumbs on firmly. Place on the baking sheet and repeat with the remaining slices. Bake until browned, about 30 to 35 minutes. This step is what makes the dish.
5. Layer. Add about 1 cup of sauce to the bottom of a 9x13-inch baking dish. Place half the eggplant on top, then another cup of sauce and about ¾ cup mozzarella. Add the remaining eggplant, another cup of sauce, and the rest of the cheese.
6. Bake. Lower the oven to 375°F. Cover with foil and bake 25 minutes. Uncover and bake another 20 minutes.
7. Rest and serve. Let it rest at least 5 minutes before cutting. Serve with fresh basil.

Recipe Notes

• From Joan: the best eggplant parm I've ever tasted. The coating stays crisp.