Eggplant Parm Recipe

Slice and sweat eggplant

Trim the ends off the eggplants and slice them crosswise into 1/2-inch thick rounds. Arrange slices in a single layer on baking sheets or racks and sprinkle both sides with kosher salt. Let them sit for 30 minutes to draw out bitterness and moisture.

Rinse and pat dry

After 30 minutes, rinse the salt off each slice under cold water and pat thoroughly dry with kitchen towels or paper towels. Press gently to remove excess moisture; dry surfaces help the breading adhere and prevent sogginess.

Prepare dredging stations

Set up three shallow dishes: one with the flour; one with beaten eggs mixed with milk (whisk 3 eggs with 1 cup milk until smooth); and one with breadcrumbs mixed with 1 cup grated Parmesan, 1 tsp Italian seasoning, and 1 tsp freshly ground black pepper.

Bread the eggplant

Working in batches, dredge each dry eggplant slice first in flour (shake off excess), then dip into the egg mixture allowing excess to drip off, then press into the breadcrumb mixture to coat both sides. Place breaded slices on a wire rack while you heat oil.

Fry until golden

Pour about 1/4 to 1/2-inch depth of vegetable oil into a large skillet and heat over medium-high until shimmering (about 350°F / 175°C). Fry the breaded eggplant in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined baking sheet or rack to drain. Keep slices warm in a 200°F oven if needed.

Make the tomato sauce

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, 1 tsp sugar, 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a simmer, reduce heat to low, and simmer gently, uncovered, for 15–20 minutes to thicken slightly. Stir in chopped fresh basil at the end and adjust seasoning to taste.

Preheat oven and assemble

Preheat the oven to 375°F (190°C). In a 9x13-inch baking dish, spread about 1/2 cup of the tomato sauce in an even layer on the bottom. Arrange a single layer of fried eggplant slices over the sauce to cover the dish as best as possible. Spoon more sauce over the eggplant (about 1–1.5 cups total for the first layer), then scatter one-third of the shredded mozzarella and a few tablespoons of grated Parmesan over the sauce. Repeat to make a second layer (eggplant, sauce, mozzarella, Parmesan). If you have a third layer of eggplant, repeat once more; finish with remaining sauce, remaining mozzarella, and the 1 cup grated Parmesan evenly distributed on top.

Bake until bubbly

Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is bubbly and golden in spots and the dish is heated through. If you prefer a browned top, place under the broiler for 1–2 minutes while watching carefully.

Rest and serve

Let the baked eggplant parm rest for 10 minutes before slicing. This helps it set and makes serving cleaner. Garnish with a few torn fresh basil leaves and an extra sprinkle of grated Parmesan, if desired. Serve hot.