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Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 to 8
Ingredients: For the Eggplant Parmesan:; 2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch thick slices; 2½ teaspoons salt, divided; ¾ cup all-purpose flour; 3 large eggs; 2 cups seasoned Italian bread crumbs; Vegetable oil, for deep-frying (about 3 cups); 1 (24-oz) jar good-quality marinara sauce, such as Rao's or Victoria; 3 cups (12 oz) shredded whole milk mozzarella cheese; 2 tablespoons finely grated Parmigianno-Reggiano; Fresh chopped basil, for serving (optional); For the Béchamel Sauce:; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1½ cups milk; ½ cup finely grated Parmigiano Reggiano; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper

Prep 30m

Cook 1h 10m

Total 1h 40m

This delicious Eggplant Parmesan recipe features thinly sliced, deep-fried eggplant layered with marinara sauce, mozzarella cheese, and a creamy béchamel sauce. Topped with grated Parmigiano-Reggiano and fresh basil, it's a rich and comforting dish that's perfect for a cozy dinner at home.