Long Form Eggplant Parm

MAKE THE MARINARA SAUCE

Peel and crush garlic cloves. Preheat oven to 350°. Place a Dutch oven or other large heavy ovenproof pot over medium heat. Add 1⁄4 cup extra-virgin olive oil and garlic, and cook, stirring often, until garlic is golden, about 4 minutes.

Add 1 large red onion, diced, and 1/2 tsp. crushed red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in 1 Tbsp. tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add 1⁄4 cup dry white wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add two 28-oz. cans whole peeled tomatoes, breaking up with scissor, and their juices; add 1⁄4 cup torn basil leaves and 1/2 tsp. dried oregano and stir to combine. Swirl 1.5 cups water into one tomato can, then the other, to rinse, and add to pot; season with kosher salt.

Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2 1⁄2 hours.

Let sauce cool slightly. Smooth with immersion blender. Taste and season with salt.

ASSEMBLE THE EGGPLANT PARM

Lightly season 2 lb. Italian eggplants (about 2 medium eggplants), peeled, sliced lengthwise 1⁄2"–3⁄4" thick, all over with kosher salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot.

Let sliced eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.

Meanwhile, pulse 3 cups panko breadcrumbs, 1.5 t dried oregano, 1 tsp. freshly ground black pepper, and 3/4 cup finely grated Parmesan cheese in a food processor until very finely ground. Transfer to a shallow bowl.

Preheat oven to 350°. Place 1.5 cups all-purpose flour in another shallow bowl and 5 large eggs, beaten to blend, in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumb mixture, packing all around, then shaking off excess. Place on wire racks.

Heat 2⁄3 cup extra-virgin olive oil in the largest cast-iron skillet over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden brown, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining eggplant, adding remaining 2⁄3 cup extra-virgin olive oil and wiping out skillet as needed. Use a second cast-iron if desired to speed up process. Let cool. Taste and season with more salt if needed.

Toss 1/2 cup finely chopped basil and parsley, 8 oz. low-moisture mozzarella cheese, grated , and remaining 3/4 cup finely grated Parmesan cheese in a medium bowl. Spread 1 cup sauce over the bottom of the large cast iron pan (or a 13x9" baking pan or casserole dish) Top with a layer of roasted eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture.

Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.

Remove from oven and arrange 8 oz. fresh mozzarella cheese, thinly sliced, over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer.

Let rest 30 minutes. Top with basil leaves just before slicing.