EFK Parmigiana di Melanzane

Ingredients

<p>3 pounds eggplant, sliced lengthwise about 1/4 inch thick</p>

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<p>Kosher salt, for drawing moisture from the eggplant</p>

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<p>All-purpose flour, for a light dredge</p>

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<p>Neutral frying oil, as needed</p>

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<p>3 cups tomato passata or smooth marinara</p>

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<p>1 pound low-moisture mozzarella or well-drained fresh mozzarella, diced</p>

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<p>1 cup finely grated Parmesan</p>

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<p>1/2 cup fresh basil leaves</p>

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<p>1 tablespoon extra-virgin olive oil</p>

Directions

<p>Arrange the eggplant slices in a colander, salt lightly and let stand for 30 minutes. Rinse or wipe away excess salt and dry the slices very thoroughly.</p>

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<p>Heat the oven to 375°F. Lightly dredge the eggplant in flour. Working in batches, fry in a shallow layer of hot oil until lightly golden on both sides. Drain well on a rack or paper towels.</p>

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<p>Spread a thin layer of tomato sauce in a 9-by-13-inch baking dish. Add a layer of eggplant, then some mozzarella, Parmesan and torn basil. Repeat the layers, finishing with tomato sauce and Parmesan.</p>

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<p>Bake for 30 to 35 minutes, until bubbling and browned around the edges. Rest at least 15 minutes before slicing so the layers set.</p>