Baked Eggplant Parmesan

Baked Eggplant Parmesan is a delicious and comforting dish that showcases the versatility of eggplant. The eggplant slices are coated in a crispy breadcrumb mixture and baked to golden perfection. Layered with marinara sauce, fresh basil, mozzarella, and grated Grana Padano cheese, it creates a flavorful and melty combination. The dish is then baked in the oven until the cheese is melted and bubbly. The result is a satisfying and hearty vegetarian meal that is sure to please both eggplant lovers and Italian food enthusiasts. Baked Eggplant Parmesan is a great way to enjoy the flavors of classic Eggplant Parmesan with a healthier twist.

SERVES: 6 t o 8

INGREDIENTS:

• 2 medium globe eggplant (about 2 lb.), cut crosswise into 1/4-inch-thick rounds
• Kosher salt
• 1 cup unbleached all-purpose flour
• 4 large eggs, beaten
• 3 cups dry fine breadcrumbs
• 2 tsp. chopped fresh thyme
• Canola oil for frying (about 2 cups)
• 3 cups marinara sauce, warmed
• 16 basil leaves, torn into large pieces
• 10 oz. fresh mozzarella, thinly sliced (about 2 cups)
• 1 1/2 cups freshly grated Grana Padano

INSTRUCTIONS:

1. Line a large plate with paper towels. Put down a layer of eggplant slices, and sprinkle generously with salt; add another layer of paper towels and another layer of eggplant and salt; repeat until you’ve layered the rest of the eggplant. Let sit for 20 minutes.
2. Put the flour and eggs in separate wide, shallow bowls. In another wide bowl, toss the breadcrumbs with the thyme and 1/2 tsp. salt. Line a baking sheet with paper towels. Dredge the eggplant slices in the flour, dip in the egg, and then coat with the breadcrumbs, pressing down to pat the crumbs onto the eggplant, and put on the baking sheet.
3. Line another baking sheet with fresh paper towels. Pour enough oil into a large (12-inch) skillet or frying pan to measure about 1/2 inch deep and heat over medium heat until hot (if you dip a piece of eggplant into the oil, it will sizzle immediately). Working in batches, add as much eggplant as will fit in a single layer and fry, flipping once, until golden brown, 1 to 2 minutes per side. Transfer to the baking sheet. Repeat, frying the remaining eggplant and layering it between sheets of paper towel.
4. Position a rack in the center of the oven and heat the oven to 425°F. Arrange a layer of eggplant in a 9×13-inch baking dish. Top with 1 cup of the marinara and then cover with a third of the basil, mozzarella, and Grana Padano. Repeat with two more layers of the remaining eggplant, marinara, basil, mozzarella, and Grana Padano.
5. Bake until the cheese melts and browns and the sauce bubbles around the edges, 25 to 30 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and serve.

NOTE:

• Serve this hearty dish with a portion of pasta or between two slices of toasted Italian bread for a delicious sandwich.
• To store Grana Padano, simply wrap it in a few layers of parchment, waxed paper, or foil and put it in the crisper drawer of the refrigerator. It will keep for about 3 weeks; if any mold develops on the surface of the cheese, shave off the moldy parts and surrounding area. The rest of the cheese is still good.