Step 1: Prepare the Eggplant. Lay eggplant slices in a single layer on baking sheets. Sprinkle generously with kosher salt on both sides. Let sit for at least 30 minutes (or up to 1 hour) to draw out moisture. You'll see beads of water form on the surface. After salting, use paper towels to thoroughly pat the eggplant slices dry, removing all excess moisture and salt. This is a crucial step for preventing soggy eggplant parmesan.
Step 2: Set Up Breading Station. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs. Season the flour lightly with salt and pepper.
Step 3: Bread the Eggplant. Working with one slice at a time, dredge eggplant in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to adhere.
Step 4: Fry the Eggplant. Heat 1/2 to 1 inch of oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Fry eggplant slices in batches for 2-3 minutes per side, until golden brown and tender. Do not overcrowd the pan. Transfer fried eggplant to a wire rack lined with paper towels to drain excess oil. This ensures your eggplant parmesan layers will not be greasy.
Step 5: Preheat Oven & Prepare Baking Dish. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 6: Assemble the Eggplant Parmesan. Spread about 1 cup of marinara sauce on the bottom of the prepared baking dish. Arrange a single layer of fried eggplant slices over the sauce. Top the eggplant with a layer of mozzarella, then a layer of provolone, a sprinkle of Parmesan, and a handful of fresh basil.
Step 7: Repeat Layers. Repeat the layering process: marinara sauce, eggplant, mozzarella, provolone, Parmesan, and basil. Continue until all ingredients are used, ending with a generous layer of sauce and cheese on top. Ensure the top layer is well-covered with cheese for that perfect golden crust.
Step 8: Bake. Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly, golden brown, and the eggplant parmesan is heated through.
Step 9: Rest & Serve. Let the eggplant parmesan rest for 10-15 minutes after removing it from the oven. This allows the layers to set and makes for easier serving. Garnish with extra fresh basil and a sprinkle of Parmesan before serving. Enjoy your delicious homemade eggplant parmesan!