Eggplant-Parmesan

Instructions

• 1Cut crosswise in ½-inch thick slices.
• 2Arrange in a single layer on a large tray and sprinkle with half the salt. Turn over, and sprinkle with the remaining salt. Stand for 40 minutes to remove its bitter taste and draw out the moisture to help it crisp.
• 3Process the breadcrumbs, Parmesan, oregano, and pepper for 15 seconds, until finely ground. Transfer to a shallow dish and reserve 3 tablespoons to sprinkle on top.
• 4Place the flour in a bowl. Whisk the eggs and the water together.
• 5Rinse well under cold water to remove the excess salt. Use paper towels to dry, pressing firmly to remove as much moisture as possible.
• 6Toss each slice in the flour to coat, shaking off the excess. Dip into the egg, allowing excess to drain and coat in the crumb mixture.
• 7The oven will preheat.
• 8Arrange in a single layer, ensuring they are not touching.
• 9Once preheated, place the basket in rack position 3 and start the timer.
• 10Meanwhile, pour the tomatoes and juice into a bowl and crush evenly.
• 11Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly for 30 seconds, until just golden. Add the tomatoes, salt, basil and pepper flakes and bring to a boil. Reduce the heat to low and simmer, stirring occasionally for 10 minutes, until reduced slightly. Remove from the heat.
• 12Insert the wire rack into position 6.
• 13Spread a third of the sauce over the base of an 8-inch square baking dish and top with half the eggplant, in a single layer.
• 14Sprinkle with a third of the mozzarella and a third of the Parmesan. Top with another third of the sauce.
• 15Continue layering with the remaining eggplant, cheese and sauce, ending with the cheese. Sprinkle with the reserved breadcrumb mixture.
• 16Once preheated, place in the oven and start the timer. Cook until bubbling and golden brown.
• 17Stand for 5 minutes. Season with pepper and serve sprinkled with basil.