Ingredients:
2 pounds eggplant, cut into generous 1/2-inch slices
Kosher salt
Olive oil
large jar of your favorite marinara
Handful of fresh basil leaves, roughly chopped
1/2 cup finely grated Parmesan or Pecorino cheese
8 ounces grated or thinly sliced mozzarella
Method of Preparation:
- Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes.
- Heat oven: To 425°F (220°C) degrees.
- Roast eggplant: Transfer eggplant slices to paper towels and blot them of as much excess water as possible. Dry the baking sheet, too, and coat it with 3 tablespoons of olive oil and sprinkle the oil with several grinds of black pepper. Arrange eggplant slices in one layer. Drizzle with 2 more tablespoons of oil and more grinds of black pepper. Roast until nicely browned underneath, 20 to 25 minutes. Use a thin spatula to turn eggplant slices over and roast until browned underneath on the second side, another 10 minutes. It’s okay if they’re not cooked through yet. Reduce oven temperature to 375°F (175°C).
- Assemble: In a 1.5- to 2-quart baking dish (holding 6 to 8 cups; I’m using this), spoon about 1/2 cup of the sauce. Arrange about half of the eggplant slices, slightly overlapped, in one layer. Spoon another 1/2 cup sauce over and spread it evenly. Arrange the remaining eggplant slices, then ladle more sauce over it so it’s as saucy as you like. Sprinkle top with mozzarella and Parmesan.
- Bake: For 30 minutes, until cheese has melted and sauce is bubbling all over. For more color on top, you can run it briefly under your oven’s broiler.
- To serve: Once baked, let the eggplant Parmesan rest at room temperature, if you can bear it, for 15 minutes before digging in — this helps the ingredients settle and come together more. It’s not mandatory, but this is excellent with a side of garlic bread.
- Do ahead: Eggplant Parmesan keeps fantastically in the fridge for up to 5 days. Rewarm in a 350-degree oven, covered for the first half of the time, for about 25 to 30 minutes. You can also freeze it, well wrapped, for a few months.
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