Eggplant Parmesan - Once Upon a Chef
"(TESTED & PERFECTED RECIPE) With layers of fried eggplant, marinara, mozzarella, and béchamel sauce, eggplant parmesan makes a cozy supper...."
INGREDIENTS
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2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch thick slices
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2½ teaspoons salt, divided
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¾ cup all-purpose flour
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3 large eggs
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2 cups seasoned Italian bread crumbs
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Vegetable oil, for deep-frying (about 3 cups)
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1 (24-oz) jar good-quality marinara sauce, such as Rao's or Victoria
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3 cups (12 oz) shredded whole milk mozzarella cheese
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2 tablespoons finely grated Parmigianno-Reggiano
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Fresh chopped basil, for serving (optional)
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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1½ cups milk
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½ cup finely grated Parmigiano Reggiano
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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