Classic Crispy Eggplant Parmigiana

1. Prepare Eggplant

Start by slicing your eggplants lengthwise into 1/2-inch slices. Lightly season both sides with kosher salt. Place the seasoned eggplant slices between paper towels and microwave on high for about 3 minutes. After microwaving, press the slices firmly between paper towels to remove any remaining moisture.

2. Make Tomato Sauce

Purée the whole peeled tomatoes along with their juice in a food processor or blender until smooth. In a large saucepan, heat the olive oil and butter over medium heat. Add the grated garlic, dried oregano, and red pepper flakes, cooking for about 2 minutes until fragrant. Pour in the puréed tomatoes and add the halved onion, minced parsley, and basil. Let the sauce simmer for about an hour until it reduces by half. Once reduced, remove the onion halves and season the sauce with salt to taste.

3. Prepare Breading Station

Set up three wide mixing bowls: one with all-purpose flour, another with beaten eggs seasoned with a pinch of salt, and the third with panko-style bread crumbs mixed with grated parmesan and dried oregano. Dredge each eggplant slice in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Place the breaded slices on a rimmed baking sheet.

4. Fry Eggplant

Preheat your oven to 375°F (190°C) and position the rack in the center. In a large 12-inch skillet, heat the vegetable oil over medium-high heat. Fry the breaded eggplant slices in batches, about 4 minutes per batch, until they are golden brown and crisp. Transfer the fried eggplant to a paper towel-lined tray to drain any excess oil.

5. Assemble and Bake

Spread a layer of the tomato sauce at the bottom of a 9x13-inch glass baking dish. Layer the fried eggplant slices over the sauce, followed by a generous sprinkle of grated mozzarella and parmesan. Continue layering until all the ingredients are used, finishing with a final layer of mozzarella and parmesan on top. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Once baked, sprinkle some extra parmesan on top and serve immediately.