Eggplant Parmesan Recipe

Name: Eggplant Parmesan Recipe
Total time: 100 min
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

www.onceuponachef.com

This eggplant Parmesan has golden fried eggplant slices, creamy béchamel, melty mozzarella, and all the crispy, cheesy comfort you crave.

View full recipe on www.onceuponachef.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.

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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