Homemade Eggplant Parmigiana Recipe

Prepare eggplants

Trim the ends of the eggplants and slice into 1/2-inch rounds. Lay the slices in a single layer on a rimmed tray or cutting board and sprinkle both sides lightly with the 2 tbs fine salt. Let sit for 30 minutes to draw out moisture and reduce bitterness.

Rinse and dry

After 30 minutes, rinse each slice under cold water to remove excess salt. Pat thoroughly dry with clean kitchen towels or paper towels. Proper drying helps the coating adhere and prevents oil splatter.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the 3 eggs with 1 cup whole milk and 1 tsp black pepper to make an egg wash. In a third shallow bowl, combine 2 cups panko, 1 cup grated Parmesan, 1 tsp dried oregano, and 1 tsp garlic powder; stir to blend.

Bread the slices

Working in batches, dredge each eggplant slice first in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, then press into the breadcrumb mixture to coat evenly on both sides. Place breaded slices on a rack set over a sheet tray while you finish coating the rest.

Pan-fry the eggplant

Pour about 1 cup oil into a large skillet to reach ~1/8–1/4-inch depth and heat over medium heat until shimmering (about 325–350°F if using a thermometer). Fry the breaded slices in batches without crowding, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer fried slices to a paper-towel-lined rack to drain; keep slightly undercooked as they will finish in the oven.

Make the tomato sauce

In a medium saucepan, heat 2 tbs extra-virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the 4 minced garlic cloves and cook until fragrant, about 30–45 seconds.

Stir in the 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp sugar (if using), and 1 tsp salt. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to thicken and concentrate flavors. Taste and adjust salt, pepper, or sugar as needed. Stir in torn fresh basil leaves near the end if desired.

Prepare ricotta (optional)

If using ricotta, mix 1 cup ricotta with 1 beaten egg, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper in a small bowl until smooth. This adds creaminess and helps the ricotta set while baking.

Preheat oven and assemble

Preheat the oven to 375°F (190°C). Spread a thin layer (about 1/2 to 3/4 cup) of the warmed tomato sauce on the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant slices to slightly overlap. Spoon about 1 cup of sauce over the eggplant, add dollops of ricotta (if using) or sprinkle some grated Parmesan, then distribute slices of fresh mozzarella evenly. Repeat layers (eggplant, sauce, ricotta/Parmesan, mozzarella) until ingredients are used, finishing with a final layer of sauce and a generous sprinkle of grated Parmesan. Aim for 3 layers depending on eggplant quantity.

Bake

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, until cheese is bubbling and the top is lightly golden. If you want extra browning, broil for 1–2 minutes while watching closely.

Rest

Let the dish rest for 10–15 minutes after removing from the oven to allow the layers to set for cleaner slices.

Garnish the Eggplant Parmigiana with torn fresh basil leaves and an optional drizzle of 1 tbs olive oil just before serving. Serve warm in generous slices.