Eggplant Parmesan

Instructions

1. 1

   Sprinkle 2 tablespoons plus 2 teaspoons of salt over both sides of the eggplant rounds and set on a wire rack lined with paper towels. Let drain for 30 minutes.

2. 2

   Preheat the broiler with the oven rack 6 inches from the heat. Heat 3 tablespoons olive oil in a large skillet over medium-high and add the breadcrumbs, cooking and stirring until lightly browned, 5 to 6 minutes. Stir in the garlic, lemon zest, and thyme and cook 1 to 2 minutes, until fragrant. Set aside.

3. 3

   Pat the eggplant dry, drizzle both sides with the remaining tablespoon of olive oil, and season with pepper and the remaining teaspoon of salt. Arrange in a single layer on a rimmed baking sheet and broil about 4 minutes per side, until lightly golden. Let cool 10 minutes.

4. 4

   Reduce the oven to 425°F. Layer the tomato and mozzarella slices between the eggplant rounds, slightly overlapping, on the baking sheet. Drizzle with marinara, sprinkle with parmesan, and top with the breadcrumb mixture. Bake until the cheese is melted and golden, about 15 minutes. Finish with basil and serve.