Eggplant Parmesan

Instructions

1. Slice the eggplants (about 2 1/4 pounds total) into 1/4- to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan or on several layers of paper towels.
2. Sprinkle both sides of the eggplant rounds lightly with 1 teaspoon kosher salt. Let the rounds sit and release moisture for about 2 hours.
3. After 2 hours, blot the eggplant rounds with paper towels to remove excess moisture and surface salt.
4. Preheat the oven to 425°F. Lightly oil one or two rimmed sheet pans with olive oil.
5. In a shallow bowl, combine 1 1/2 cups panko breadcrumbs with 1/4 cup grated Parmesan cheese (from the total 1 1/4 cups) and mix well.
6. Place 3/4 cup flour in a separate shallow dish. In another shallow dish, beat 4 eggs until smooth.
7. Working with one eggplant round at a time, dredge it first in the 3/4 cup flour, shaking off any excess, then dip it in the beaten eggs, and finally coat it in the panko–Parmesan mixture, pressing lightly so the crumbs adhere.
8. Arrange the breaded eggplant slices in a single layer on the oiled sheet pan(s). Drizzle or brush a little of the 1/4 cup olive oil over the top of each breaded eggplant round.
9. Bake the breaded eggplant slices at 425°F for 18 to 20 minutes, turning the slices over halfway through, until they are nicely browned on both sides. Remove from the oven and let cool until comfortable to handle.
10. Reduce the oven temperature to 350°F. Spread 1/2 cup of the marinara sauce over the bottom of a 9×13-inch casserole dish.
11. Place about one-third of the baked eggplant rounds in a single layer over the marinara in the casserole dish. Layer half of the 1 1/2 pounds sliced fresh mozzarella over the eggplant, then sprinkle with 1/3 cup of the remaining grated Parmesan cheese.
12. Place another one-third of the eggplant rounds over the cheese. Spread 1 cup of marinara sauce over this layer of eggplant. Top with the remaining sliced mozzarella and another 1/3 cup grated Parmesan cheese.
13. Add the remaining eggplant rounds in a single layer on top. Spread the remaining marinara sauce over the top and sprinkle with the remaining grated Parmesan cheese (you should use the full 1 1/4 cups total by this point).
14. Bake the assembled eggplant Parmesan, uncovered, at 350°F for about 35 minutes, or until the sauce is bubbling and the top is lightly browned.
15. Remove the casserole from the oven and let it sit for 10 minutes before cutting and serving.