Classic Eggplant Parmesan Recipe

Ingredients

• 2½ pounds eggplant (2 to 3 medium), (trimmed and cut crosswise into ¼-inch (6 mm) thick slices)
• 2½ teaspoons salt, (divided)
• ¾ cup all-purpose flour
• 3 large eggs
• 2 cups seasoned Italian bread crumbs
• Vegetable oil, (for deep-frying (about 3 cups))
• 1 (24 oz) jar good-quality marinara sauce, such as Rao's or Victoria
• 3 cups (12 oz) shredded whole milk mozzarella cheese
• 2 tablespoons finely grated Parmigianno-Reggiano
• Fresh chopped basil, (for serving (optional))
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1½ cups milk
• ½ cup finely grated Parmigiano Reggiano
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper