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