Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 70 min
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

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When you’re craving old-school eggplant Parmesan with all the crispy, cheesy comfort—this is the one.