Baked Eggplant Marinara with Basil

Ingredients

• Salt
• 2 medium eggplants, sliced 1/3 inch thick (1 3/4 pounds)
• Vegetable oil, for frying
• 1/4 cup fine, dry bread crumbs
• 2 cups thick marinara sauce
• 3 large hard-cooked eggs, sliced 1/4 inch thick
• 1/4 pound fresh mozzarella, sliced 1/8 inch thick
• 1 cup loosely packed basil leaves
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

Directions

1. Salt the eggplant slices and layer them in a colander. Cover with a plate and weigh down the plate. Let sit for 30 mins. Pat the eggplant dry.
2. Preheat oven to 400°F. In a large skillet, heat 1/8 inch of oil. Fry eggplant in batches over mediumhigh heat until browned and tender, about 2 minutes per side. Drain on paper towels. Add more oil to skillet as needed.
3. Sprinkle 2 tbsp of bread crumbs in a 10-inch round baking dish. Layer half of the eggplant slices in the dish, overlapping them slightly. Spread the marinara sauce over the eggplant and layer egg slices on top. Cover with sliced cheese. Spread basil over the cheese and season with black pepper. Layer remaining eggplant on top. Cover skillet and bake until heated through and cheese is just melted, about 20 mins.
4. Preheat broiler. Uncover baked eggplant and sprinkle top with remaining 2 tbsp of bread crumbs. Drizzle with olive oil and broil until browned, about 2 mins. Let the eggplant rest for at least 10 mins and up to 30. Cut into wedges and serve warm or at room temperature.