Eggplant Parmigiana Recipe

Slice and sweat eggplant

Trim the ends from the eggplants and slice into 1/3-inch thick rounds. Lay slices in a single layer on a wire rack or baking sheet and sprinkle both sides with the coarse salt. Let sit for 30 minutes to draw out moisture and bitterness.

Rinse and dry: After 30 minutes, lightly rinse the eggplant slices under cool running water to remove excess salt. Pat dry thoroughly with paper towels or clean kitchen towels. Press between towels if needed to remove as much moisture as possible.

Set up breading station

Place the flour in a shallow wide bowl. In a second bowl, whisk the eggs with the milk until combined. In a third shallow bowl, combine breadcrumbs, 1/2 cup grated Parmesan, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.

Bread the eggplant

Working in batches, dredge each dry eggplant slice in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded slices on a wire rack while you heat oil. If time allows, let breaded slices rest 10 minutes so coating adheres.

Pan-fry until golden

Heat a large skillet over medium heat and add about 1/4 to 1/2 inch of oil (approx. 3/4 cup). When oil is hot (test with a breadcrumb — it should sizzle immediately), fry breaded eggplant in a single layer, 2–3 minutes per side, until golden brown. Transfer to a paper towel–lined rack or plate to drain. Replenish oil if it gets too low and continue until all slices are fried. Alternatively, roast breaded slices at 425°F (220°C) for 15–20 minutes, flipping once, for a lighter version.

Preheat oven and prepare baking dish

Preheat oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce on the bottom of a 9x13-inch (or similarly sized) baking dish to prevent sticking.

Layer the parmigiana

Arrange a single layer of fried eggplant slices over the sauce. Spoon marinara over eggplant (about 3/4 to 1 cup), then scatter torn or sliced fresh mozzarella (about one-third of the cheese) and sprinkle with a few tablespoons of the grated Parmesan and some torn basil leaves. Repeat two more layers (eggplant → sauce → mozzarella → Parmesan → basil) finishing with a generous layer of sauce, remaining mozzarella, and remaining grated Parmesan on top.

Season the top: Drizzle 1 tablespoon olive oil over the assembled casserole and sprinkle 1/2 tsp salt and 1/4 tsp pepper evenly on top.

Bake until bubbly

Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake another 10–15 minutes until the cheese is melted and lightly golden and the sauce is bubbling.

Rest and garnish: Let the Eggplant Parmigiana rest for 10–15 minutes before serving to set. Top with remaining fresh basil leaves, slice, and serve warm.