Melanzane alla Parmigiana (Eggplant Parmesan)

1. Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.

2. Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.

3. Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.

4. Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.

5. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

6. Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.

7. Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Tips

Be sure to dry eggplant slices well in Step 2. Too much water will soften the fried eggplant and produce too much liquid in the finished dish.

If the mozzarella is too soft and watery, slice it and let it drain in a colander for 10 minutes. You can use scamorza cheese instead of fresh mozzarella. It's a bit drier but just as tasty.

To Make Ahead:

Complete Steps 1 through 4 and Step 6, then cover and refrigerate for up to 24 hours. The eggplant will soak up more sauce this way, and the finished dish will be tastier.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.