Eggplant Parmesan

Crispy eggplant slices layered with marinara sauce, cheese, and béchamel sauce, baked until bubbly and golden—this eggplant parmesan is a labor of love worth every delicious bite.

There’s a charming Italian restaurant in Sarasota, Florida, called Caragiulos, where I used to order the most incredible Eggplant Parmesan. Picture crispy eggplant slices layered with marinara sauce, mozzarella, Parmigiano Reggiano, and—here’s what made it special—béchamel sauce. Baked until bubbly and golden, it was so delicious that I never ventured to try anything else on the menu. When they switched to a leaner version, I found myself yearning for the original rich taste. So, I rolled up my sleeves and decided to recreate it at home.

Ingredients:

FOR THE EGGPLANT PARMESAN

• 2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch 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)

FOR THE BÉCHAMEL SAUCE

• 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