THIS is the Eggplant Parm recipe that you want, when you want a hearty main dish! Warning: it does take time, patience and lots of pots and pans!
Make the Marinara: Heat Low-FODMAP Garlic-Infused Oil in a non-reactive Dutch oven over low-medium heat. Add the leek and scallion greens and sauté for a few minutes until softened, but not browned. Stir in the anchovies, if using, and the oregano and red pepper flakes and sauté for about 30 seconds. Whisk in the white wine, allow it to boil and cook for about 1 minute or until mostly evaporated. Whisk in tomato paste, then add canned tomatoes, water and fresh basil and stir everything together. Season with some salt and pepper, cover and bring to a boil. Adjust heat to a low simmer and cook for at least 1 hour, stirring occasionally, taking care not to scorch. You want the sauce to thicken and condense but make sure you have at least 5 ½-cups (1.3 L) of sauce for your assembly. Taste and season with salt. You may make this sauce up to 2 days ahead. Refrigerate in an airtight container. Bring back to room temperature before proceeding.
Salting the Eggplant: Line a rimmed baking sheet pan with a triple layer of paper towels. Lightly salt the eggplant on both sides and place in a single layer on prepared pan. Top with a single layer of paper towels. Repeat with salted eggplant, arranging in a single layer, top with paper towels and keep going until you have salted and arranged all of your eggplant in single layers on your pan. Top with a final triple layer of paper towels, place another rimmed baking sheet pan on top and weigh your big pile down with heavy pots and pans. Let eggplant sit for 1 hour, at which point you will simply remove all the paper towels and discard and you will be left with tenderized eggplant, ready to use.
Fry Your Eggplant: Meanwhile, pulse the panko, oregano, black pepper, and ¾ cup (75 g) of Parmesan in a food processor fitted with a metal blade until very finely ground. Transfer to a shallow bowl; I like to use a pie plate.
Coat the bottom of a large skillet generously with oil to a depth of about 1/8-inch (3 mm) and heat over medium-high until very hot. Add eggplant slices - the oil should sizzle immediately. Cook as many eggplant rounds at a time as you can without crowding until a deep golden brown. Flip over and cook second side until browned as well. Remove as they are done to prepared pan in a single layer. Use another piece of paper towel to blot the tops of excess oil. Leave that paper in place to receive subsequent pieces of eggplant. Keep cooking and blotting, creating additional layers of eggplant, until all eggplant are cooked. Two or three times during frying, pause, wipe out the pan (crumbs will have collecteand add additional oil.
Assembly: Toss the mozzarella, chopped basil and chopped parsley together in a small bowl with the remaining ¾ cup (75 g) Parmesan cheese.
Spread 1-cup (240 ml) sauce over the bottom of your 13-inch by 9-inch (33 cm by 23 cm) casserole. Top with a layer of eggplant slices (trim to fit as needed). Spread 1 ½ cups (360 ml) sauce over the eggplant, then cover with one-third of cheese mixture. Add another layer of eggplant, followed by 1-cup (240 ml) sauce and half of remaining cheese mixture. Finish layers with remaining eggplant slices, 2 cups (480 ml) sauce, and the last of the cheese mixture. Cover tightly with foil, place on a rimmed baking sheet to catch drips, and bake for 1 hour to 1 hour 10 minutes or until the eggplant feels soft and tender when pierced with a knife.