Rye Free Eggplant Parmesan

Total time1 hr 55 min

Prep time30 min

Cook time55 min

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Ingredients

6 servings

For the eggplant

2 large eggplants (about 2 ½ lb total), sliced into ¼-inch rounds
1 ½ tsp kosher salt, plus more for seasoning

For the breading

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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3 large eggs
2 cups plain breadcrumbs
½ cup grated parmesan cheese
1 tsp dried oregano
½ tsp garlic powder
½ tsp black pepper

For frying

½ cup olive oil, for frying (plus more as needed)

For the assembly

3 cups marinara sauce
1 lb fresh mozzarella, thinly sliced
¾ cup grated parmesan cheese

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Arrange the eggplant slices in a single layer in a large colander set over the sink or a rimmed baking sheet. Sprinkle both sides evenly with 1 1/2 tsp kosher salt and let stand for 30 minutes, until the slices have released visible moisture. Pat thoroughly dry with paper towels.
2
Set up a breading station with three shallow bowls: flour in the first, eggs beaten until smooth in the second, and breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, garlic powder, and black pepper in the third. Working one slice at a time, dredge each eggplant round in flour and shake off the excess, dip in the egg until fully coated, then press firmly into the breadcrumb mixture on both sides.

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