Eggplant Parmigiana Recipe

Prepare eggplant

Trim the ends of the eggplants and slice into 1/2-inch thick rounds. Place slices in a single layer on a large tray or in a colander and sprinkle both sides with the 2 tbs salt. Let them sit for 30 minutes to draw out bitter moisture, then rinse under cold water and pat dry thoroughly with paper towels.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, beat the 3 eggs with 3 tbs milk until combined. In a third shallow bowl, mix the breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp black pepper.

Bread the eggplant

Working in batches, dredge each dry eggplant slice in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat fully. Place breaded slices on a wire rack or baking sheet. Repeat until all slices are breaded.

Pan-fry the eggplant

Heat 3-4 tbs of the olive oil in a large skillet over medium heat. Fry breaded eggplant in batches, adding more oil as needed, until golden brown and crisp, about 2-3 minutes per side. Transfer fried slices to a paper-towel-lined plate to drain. Total frying time will be about 12-15 minutes depending on batch size and pan.

Preheat oven

Preheat the oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.

Layer eggplant and sauce

Spread about 1 cup of marinara sauce evenly on the bottom of the prepared dish. Arrange a single layer of fried eggplant slices over the sauce. Spoon additional marinara (about 1 cup) over the eggplant so each slice has some sauce. Sprinkle about 1 to 1 1/2 cups of shredded mozzarella evenly over the layer. Repeat to create a second (or partial) layer using remaining eggplant, sauce, and mozzarella. Finish with remaining mozzarella and a light sprinkle of grated Parmesan if desired.

Bake until bubbly

Cover the dish loosely with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden in spots and sauce is bubbly. Let rest for 5-10 minutes before serving to set.

Garnish

Top with fresh basil leaves if using, torn or chiffonaded.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt and the pasta. Cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.

Dress pasta

Return drained pasta to the pot, add 1 tsp extra-virgin olive oil and the reserved pasta water a few tablespoons at a time to loosen if needed. Toss with 1/4 cup grated Parmesan and adjust seasoning to taste. Keep warm until plating.

Place a generous portion of pasta on each plate. Serve several slices of eggplant Parmigiana alongside or on top of the pasta. Spoon additional warmed marinara over the pasta or eggplant as desired. Serve immediately.