Baked Eggplant Parmesan

Ingredients

• 3 cups marinara sauce, warmed
• 10 oz. fresh mozzarella, thinly sliced (about 2 cups)
• 2 medium globe eggplant (about 2 lbs.), cut crosswise into ¼-inch-thick rounds
• 1-½ cups freshly grated Grana Padano
• Kosher salt
• 4-½ ounces (1 cup) unbleached all-purpose flour
• 4 large eggs, beaten
• + 4 more ingredients
• • 3 cups dry fine breadcrumbs
  • 16 basil leaves, torn into large pieces
  • 2 tsp. chopped fresh thyme
  • Canola oil for frying (about 2 cups)

Line a large plate with paper towels. Put down a layer of eggplant slices, sprinkle generously with salt; add another layer of paper towels and another layer of eggplant and salt; repeat until you’ve layered the rest of the eggplant. Let sit for 20 minutes. Put the flour and eggs in separate wid...

View full recipe at Fine Cooking