Based on Kenji Lopez-Alt's technique with some adjustments and substitutions.
Ingredients
Sauce...
1 (28-ounce) cans whole peeled tomatoes packed in juice (NOTE: We used Centano Italian whole tomatoes. Juice is thick and dense which means you don't need to reduce the sauce.)
2 large roasted, halved, red bell pepper (roast at 425, cut side down on baking sheet 20-25 minutes. Just until blistered and tender. Peel becomes loose after a 10 minute rest, so remove most of it. Puree with the rest of the sauce.
2-3 Tablespoons white Balsamic vinegar or any vinegar you like
1-2 teaspoons Kosher salt
3-4 Tablespoons cup extra-virgin olive oil
2 tablespoons butter
6 cloves garlic, smashed or chopped
4 teaspoons dried oregano
½ teaspoon red pepper flakes (We didn't do this)
1 large onion, peeled and chopped
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh basil
Eggplant part...
2 pounds Italian eggplant (about 3 medium or 2 largish), sliced into 1/2-inch slices lengthwise
1 approx, cup all-purpose flour
3 eggs, thoroughly beaten
1 ½ cups panko-style bread crumbs
4 ounces finely grated parmesan (about 2 cups)
1 ½ cups vegetable oil (We used peanut oil)
½ pound grated whole milk mozzarella (about 2 cups) We substituted Monterey Jack cheese.
Sauce preparation...
Into the lavish amount of olive oil and butter, sweat or sauté onion and garlic on low until transparent, throw in dried oregano, toss in a good pinch of salt and red pepper flakes (optional). When ready, dump in the can of tomatoes with the sauce/juice part and the roasted, mostly peeled bell peppers, salt and the balsamic vinegar. Puree with immersion blender. Doesn't need to be ultra smooth. Simmer on low for about 20 minutes. Check for salt and texture. You can simmer longer if it's not thick enough. Lastly, add the chopped parley and fresh basil. I threw in a good bit of fresh oregano too. Set aside and take a break.
Eggplant preparation...
Slice eggplant into ½ slices, Kenji likes it the long way (fewer pieces to dredge). Salt lightly on both sides, and gently smash each slice with your hand, then– sandwiched 1 layer thick on fresh paper towels, on a dinner plate, stack 3 layers deep. MIcrowave 3 minutes, and repeat batches until all are through. Let cool enough to touch, Smash each slice some more using yet more paper towels. This step removes a lot of the water.
Meanwhile...
Set up the dredging station. In the first shallow bowl place flour then another bowl of the well beaten eggs.Last bowl: Panko with about ½ teaspoon of salt similar amount of dried oregano and about a half cup of Parmesan cheese stirred together. Create a landing station.(Sheetpan with parchment (or not) to lay the prepared slices on out on)
Heat up the oil in the cast iron frying pan unil shimmery. (350-375) When ready, fry the prepped slices until nicely browned. (2-3 minutes first side, maybe less on side 2). Transfer back to a paper towel lined sheet pan and lightly salt each piece..
Preheat oven to 375. When ready, ladle a layer of sauce into a 9 x 13 inch glass baking pan then start layering slices with jack cheese and sprinkles of Parmesan, lasagna style, 3 layers deep... topping all with sauce, and both cheeses. Hopefully it comes out even. Cover with foil and bake for 20 minutes, then uncover and bake another 15-20 minutes until bubbly and starting to brown. Remove and rest for a few minutes before serving.
-K8