Melanzane Alla Parmigiana (Italian-Style Eggplant Parmesan) Recipe

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1. 1Step 1: Set wire racks in two rimmed baking sheets. Arrange eggplant slices on the racks and sprinkle lightly on both sides with salt. Let stand for 20 minutes, then blot dry with towels.
2. 2Step 2: Preheat oven to 400°F (200°C). Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in 3 to 4 batches, fry the eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer the fried eggplant to a paper towel-lined half sheet pan to drain well, replacing paper towels as needed. Season lightly with salt. Repeat with the remaining eggplant, topping up the oil as needed.
3. 3Step 3: In a 6-cup baking dish, arrange a layer of eggplant slices. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano or basil leaves. Continue layering eggplant, sauce, cheese, and herbs to fill the baking dish. Do not add oregano or basil to the top layer.
4. 4Step 4: Bake the eggplant Parmesan until bubbling and browned on top, 25 to 30 minutes. Let stand for 10 minutes to reabsorb juices. Sprinkle with oregano or basil leaves and serve.