There’s nothing like a Classic Eggplant Parmesan, crusted with breadcrumbs and baked with marinara and Italian cheese.

BUT, this recipe is better.
Yes, it’s BETTER!
Why is it better?
Well, the eggplant is salted and sweated* – HUGE difference.
The cheese is a blend of several different varieties.
The sauce is special.
And, it’s baked with LOVE.
THAT’S the difference.
Always add extra love. That’s the secret ingredient to any recipe.

Classic Eggplant Parmesan

Classic Eggplant Parmesan

2 medium eggplant, trimmed and thickly sliced into rounds
kosher salt
1 cup all purpose flour
4 eggs, beaten
2 cups Italian breadcrumbs

1 cup vegetable oil

3-4 cups Muir Glen marinara sauce (MY favorite – and this brand DOES make a difference)
2 cups Italian blend cheese, shredded (Asiago, Mozzarella, Fontina)
2 cups Parmesan cheese (1 cup shredded; 1 cup shaved)

2 Tbs. fresh Italian herbs, finely chopped (basil, parsley, oregano, rosemary, thyme)

Salt the eggplant, liberally, and place on a towel for 30 minutes to “sweat” – drawing out the moisture.

*Learning how to salt eggplant is a quick way to draw out moisture and add savory depth to all your eggplant dishes. Eliminate bitterness and season your eggplants from the inside out with this foolproof guide on how to prepare eggplant for cooking.

• Salting eliminates bitter flavors that come from storing your eggplants too long or using older eggplants. Today’s eggplants may be sweeter, but they still have some bitter liquid inside, especially if they are not fresh.
• Fried eggplant is crispier and more savory when it’s been pre-salted. When preparing eggplant for frying, the salting process ensures the vegetable absorbs less oil. As a result, taking the time to salt eggplant prior to frying yields perfectly seasoned fried eggplant with a silkier texture.
• Salted eggplants are seasoned from the inside out. Translation: Their interiors will have the same savory, rich flavor as their exteriors. It is an easy way to make eggplant taste good.

Next, place the flour in one bowl, the whisked eggs in another, and the seasoned bread crumbs in a third.
Douse the dried eggplant rounds in the flour, dusting off. Then, douse in the egg wash. Finally, bread in the breadcrumbs. Set aside.

Heat the oil to high heat, simmering.
Fry each round, carefully, in the hot oil, until crispy. Flip with tongs.

Transfer to paper towels to drain, once crispy.

Preheat oven to 425 degrees.

Douse the bottom of a large casserole dish with 1/4 cup marinara pasta sauce.
Top with half of the fried eggplant slices, evenly placed.
Sprinkle with 1 cup shredded Parmesan cheese and 1 cup Italian blended cheese.
Top with 1/2 the remaining tomato sauce.
Layer the remaining fried eggplant atop and sprinkle with the last of the Italian blend cheese.
Drizzle the last of the tomato sauce atop, following with the shaved Parmesan.

Bake for 15 minutes, until the cheese is bubbling.

Remove from oven.

Cool for 15-20 minutes.

Sprinkle with fresh herbs before slicing and serving with fresh sourdough.