Easy Eggplant Parmesan Recipe: Lighter, Crisper, Never Soggy - WSJ

Season eggplant liberally with salt and place on a cooling rack set over a baking sheet. Let drain at 5 minutes. Pat dry with paper towels.Make the tomato sauce: Heat 2 tablespoons oil in a medium pan over medium-low heat. Add garlic and cook until translucent, about 1 minute. Season with chile flakes and salt, and increase heat to medium. Stir in tomatoes and cook until they release liquid, 3 minutes. Add wine and cook until sauce tightens, about 3 minutes more. Stir in butter and, once sauce is creamy, season with vinegar and salt to taste. Cover to keep warm.Place flour, eggs and panko into three large separate bowls. Fill a large, deep pan with at least 1/2 inch of oil and set over medium-high heat.Dredge each eggplant plank through flour to cover. Shake off excess and dip eggplant into eggs to completely coat. Let excess run off and then dredge eggplant through panko, pressing to make crumbs adhere evenly. Set breaded eggplant on rack.Once oil is hot but not smoking, working in batches, lay breaded eggplant into oil and fry until crisp and golden brown on one side, 2-3 minutes. Control heat so oil bubbles steadily. Use tongs to carefully flip eggplant and fry until golden and crisp on reverse side and fully tender, about 2 minutes more. Transfer fried eggplant to paper-towel-lined plates to cool. Season with salt.To serve, spoon warm tomato sauce into shallow bowls. Place fried eggplant on top. Scatter torn mozzarella over top. Season with salt, pepper and zest. Garnish with basil and a drizzle of oil.