Eggplant Parmigiana Recipe

Slice and sweat eggplant

Trim the ends of the eggplants and slice them into 1/2-inch thick rounds. Lay the slices in a single layer on racks or a baking sheet lined with paper towels. Sprinkle both sides of each slice with kosher salt (about 1 tbs per eggplant side) and let sit for 30 minutes to draw out bitterness and moisture.

After 30 minutes, blot the slices with paper towels to remove moisture and excess salt. Rinse briefly under cool running water if surfaces are very salty, then pat dry thoroughly. Let the slices sit while you prepare the breading and sauce (or proceed to rinse and dry immediately).

Prepare breading stations

Set up three shallow dishes: one with the flour, one with beaten eggs mixed with milk (whisk until combined), and one with breadcrumbs mixed with 1/2 cup grated Parmesan, dried oregano, 1 tsp salt, and 1/2 tsp black pepper.

Bread the eggplant

Working in batches, dredge each eggplant slice in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture to coat both sides. Place breaded slices on a tray in a single layer.

Pan-fry the slices

In a large skillet, heat about 1/4 cup of vegetable oil over medium-high heat until shimmering (test with a breadcrumb — it should sizzle). Fry the breaded eggplant slices in a single layer 2–3 minutes per side, until golden brown. Add more oil as needed between batches. Transfer fried slices to a paper towel-lined plate to drain. You want the interior cooked but not saturated with oil.

Make the tomato sauce

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add the chopped onion and sauté 5–7 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low, and simmer 15–20 minutes to thicken, stirring occasionally. Taste and adjust seasoning. Stir in torn fresh basil leaves at the end.

Preheat oven and assemble

Preheat the oven to 375°F (190°C). Spread about 1/2 cup of the tomato sauce in the bottom of a 9x13-inch baking dish (enough to just cover the bottom). Arrange a single layer of fried eggplant slices over the sauce. Spoon 1/3–1/2 cup sauce over the eggplant, sprinkle with a third of the shredded mozzarella and about 2 tbs grated Parmesan. Repeat two more layers: eggplant + sauce + cheeses, finishing with a final layer of sauce and the remaining mozzarella and Parmesan.

If you prefer a lighter casserole, you can skip frying and arrange salted, rinsed, and roasted eggplant slices (see notes), but for classic texture, use the fried slices.

Bake

Cover the baking dish loosely with aluminum foil (tent so cheese doesn't stick) and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden in spots and sauce is bubbling at the edges.

Let the dish rest 10–15 minutes out of the oven so it sets and slices hold their shape.

Garnish with chopped fresh parsley and a drizzle of olive oil if desired. Serve warm, optionally with extra grated Parmesan and fresh basil leaves.