Follow these step-by-step instructions to create your own Eggplant Parmesan Delight. We’ll guide you through each stage, from prepping the eggplant to assembling and baking this delicious dish.

Step 1: Prepare the Eggplant

1. Slice the Eggplant: Wash the eggplants and trim off the stem and blossom ends. Slice the eggplants lengthwise or crosswise into ¼-inch thick slices. Aim for even slices so they cook uniformly.
2. Salt the Eggplant: Place the eggplant slices in a single layer on a large baking sheet or cutting board lined with paper towels. Sprinkle generously with kosher salt on both sides. This process, called “drawing out moisture,” helps to remove excess water from the eggplant, resulting in a less bitter taste and a firmer texture when cooked.
3. Let it Rest: Let the salted eggplant slices sit for at least 30 minutes, or up to an hour. You’ll notice beads of moisture forming on the surface of the eggplant.
4. Pat Dry: After resting, pat the eggplant slices thoroughly dry with paper towels. This is crucial for achieving crispy eggplant.

Step 2: Prepare the Tomato Sauce

1. Sauté Garlic in Olive Oil: In a large saucepan or Dutch oven, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic as it will become bitter.
2. Add Tomato Paste: Stir in tomato paste and cook for another minute, stirring constantly. This process, called “toasting” the tomato paste, deepens its flavor and adds richness to the sauce.
3. Pour in Crushed Tomatoes: Add the canned crushed tomatoes to the saucepan. Stir well to combine with the garlic and tomato paste.
4. Season the Sauce: Add dried oregano, dried basil, sugar, salt, and black pepper to the sauce. Stir well to incorporate the seasonings.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. Simmering allows the flavors to meld together and deepen. The longer it simmers, the richer the sauce will become.
6. Taste and Adjust: After simmering, taste the sauce and adjust seasonings as needed. You may want to add more salt, pepper, sugar, or herbs to your preference.

Step 3: Bread the Eggplant

1. Set Up Breading Stations: Set up three shallow dishes or plates. In the first dish, place all-purpose flour. In the second dish, whisk the eggs. In the third dish, combine Italian breadcrumbs and grated Parmesan cheese.
2. Dredge in Flour: Dredge each eggplant slice in the flour, making sure to coat both sides evenly. Shake off any excess flour.
3. Dip in Egg: Dip the floured eggplant slice into the beaten eggs, ensuring it’s fully coated. Let any excess egg drip off.
4. Coat in Breadcrumbs: Dredge the egg-coated eggplant slice in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to both sides.

Step 4: Cook the Eggplant

You have two options for cooking the eggplant: frying or baking. Frying yields crispier eggplant, while baking is a healthier, less messy alternative.

Option 1: Frying the Eggplant

1. Heat Olive Oil: In a large skillet, heat about ¼ inch of olive oil over medium-high heat. The oil is ready when a breadcrumb dropped into it sizzles immediately.
2. Fry in Batches: Carefully place breaded eggplant slices in the hot oil, working in batches to avoid overcrowding the skillet and lowering the oil temperature.
3. Fry Until Golden Brown: Fry for about 2-3 minutes per side, or until golden brown and crispy.
4. Drain Excess Oil: Remove the fried eggplant slices with tongs or a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.

Option 2: Baking the Eggplant

1. Preheat Oven and Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange Eggplant: Arrange breaded eggplant slices in a single layer on the prepared baking sheet. Drizzle lightly with olive oil.
3. Bake Until Tender and Lightly Golden: Bake for about 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly golden brown.

Step 5: Assemble and Bake the Eggplant Parmesan Delight

1. Preheat Oven (if baking eggplant): If you baked the eggplant, keep the oven at 400°F (200°C). If you fried the eggplant, preheat oven to 375°F (190°C).
2. Layer Sauce in Baking Dish: Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
3. Layer Eggplant, Sauce, and Cheese: Arrange a layer of cooked eggplant slices over the sauce, slightly overlapping if necessary. Spoon more tomato sauce over the eggplant, ensuring it’s well covered. Sprinkle with mozzarella cheese and Parmesan cheese.
4. Repeat Layers: Repeat layers of eggplant, sauce, and cheese until all ingredients are used, ending with a layer of sauce and a generous topping of mozzarella and Parmesan cheese.
5. Bake Until Bubbly and Golden: Bake for 20-30 minutes, or until the cheese is melted, bubbly, and golden brown. The sauce should be bubbling around the edges.
6. Broil for Extra Browning (Optional): For a more browned and bubbly top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Step 6: Rest and Garnish

1. Let it Rest: Let the Eggplant Parmesan Delight rest for at least 10-15 minutes before serving. This allows it to set slightly, making it easier to slice and serve, and prevents burning your mouth.
2. Garnish: Garnish with fresh basil leaves and fresh parsley, if desired, before serving.