Classic Eggplant Parmigiana
"This is how we do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn't get more authentic than this...."
INGREDIENTS
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2-1/2 pounds eggplant (about 4 small or 2 medium-large) see savings
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Kosher salt see savings
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3 cups olive oil (or a blend of olive and canola oils) see savings
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3 tablespoons extra-virgin olive oil see savings
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2 large cloves garlic, peeled and cut in half see savings
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3-1/2 pounds plum tomatoes, peeled, seeded, and coarsely chopped, or two 28-ounces cans diced tomatoes (preferably San Marzano), drained see savings
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Kosher salt see savings
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12 large fresh basil leaves, torn in half see savings
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6 ounces fresh mozzarella, torn into 1/2-inch pieces see savings
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1-1/4 cups lightly packed freshly grated Parmigiano-Reggiano (3-1/4 ounces) see savings
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