Classic Eggplant Parmigiana (Melanzane alla Parmigiana)

Prep the Eggplant: Arrange the eggplant slices on baking sheets lined with paper towels. Sprinkle both sides with 1 tsp sea salt and let sit for 20–30 minutes to draw out excess moisture. Pat dry completely with paper towels.

Roast the Eggplant: Preheat your oven to 400°F (200°C). Lightly brush both sides of the dry eggplant slices with olive oil and place them on baking sheets. Bake for 20–25 minutes, flipping halfway through, until soft and lightly browned.

Simmer the Tomato Sauce: Heat 2 tbsp extra-virgin olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add crushed tomatoes, dried oregano, black pepper, and half the fresh basil. Simmer gently for 15 minutes, then remove from heat.

Assemble the Layers: In an 8x11-inch (or 9x13-inch) baking dish, spread a thin layer of sauce over the bottom. Arrange a single layer of roasted eggplant slices. Spread more sauce over the eggplant, then sprinkle with a third of the mozzarella and Parmigiano-Reggiano. Repeat for 2–3 layers, finishing with sauce and a generous layer of cheese on top.

Bake & Rest: Cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 15–20 minutes until the cheese is bubbling and golden-brown. Let rest for 15 minutes before slicing and topping with remaining fresh basil.