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Eggplant Parmesan Recipe

Name: Billy's Famous Pizzas Eggplant Parmesan Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 count large eggplants; 2 tbs kosher salt; 1 cup all-purpose flour; 3 count large eggs; 1 cup whole milk; 2 cups plain breadcrumbs (preferably panko); 1 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 1 tsp freshly ground black pepper; 1 cup olive oil (for frying); 2 tbs extra-virgin olive oil; 1 count yellow onion, finely diced; 4 count garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp sugar (optional, to balance acidity); 8 leaves fresh basil leaves, chopped; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 16 oz fresh mozzarella, sliced 1/4 inch thick or shredded; 1 cup grated Parmesan cheese; 12 leaves fresh basil leaves (for layering and garnish); 1 tbs olive oil (for drizzling); 0.5 tsp freshly ground black pepper

Inspired by Billy's Famous Pizza

Time2h

Serves6

Make Eggplant Parmesan Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Eggplant

2 count large eggplants

2 tbs kosher salt

1 cup 00 bread flour

3 count Large eggs

1 cup whole milk

2 cups plain breadcrumbs (preferably panko)

1 cup Grated Parmesan cheese

1 tsp dried Italian seasoning

1 tsp freshly ground black pepper

1 cup olive oil (for frying)

For the Sauce

2 tbs extra-virgin olive oil

1 count yellow onion, finely diced

4 count Garlic cloves, minced

28 oz crushed tomatoes (canned)

2 tbs tomato paste

1 tsp sugar (optional, to balance acidity)

8 leaves Fresh basil leaves, chopped

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

For Assembling & Baking

16 oz fresh mozzarella, sliced 1/4 inch thick or shredded

1 cup Grated Parmesan cheese

12 leaves fresh basil leaves (for layering and garnish)

1 tbs olive oil (for drizzling)

1/2 tsp freshly ground black pepper

Method

For the Eggplant

Slice and Sweat

Trim the eggplants and cut into 1/2-inch thick rounds. Lay slices on a large baking sheet or tray in a single layer. Sprinkle both sides of each slice with kosher salt and let sit for 30–45 minutes to draw out moisture and remove any bitterness. After sweating, rinse slices under cold water and pat thoroughly dry with clean towels or paper towels.

Prepare Breading Stations

Set up three shallow bowls: one with the flour, one with beaten eggs mixed with the milk (whisk until homogeneous), and one with the breadcrumbs combined with 1 cup grated Parmesan, dried Italian seasoning, and 1 tsp black pepper. Season flour lightly with a pinch of salt.

Bread the Eggplant

Working in batches, dredge each dry eggplant slice in flour, shaking off excess, dip into the egg/milk mixture, then press into the breadcrumb mixture until well coated. Place breaded slices on a wire rack set over a baking sheet so they stay crisp until frying.

Pan-Fry to Golden

In a large skillet, heat about 1/4-inch depth of olive oil (use from the 1 cup) over medium heat until shimmering but not smoking (around 350°F / 175°C if using a thermometer). Fry eggplant slices in batches, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to prevent burning. Transfer fried slices to a paper-towel-lined plate or a rack to drain. Add more oil between batches as required; you may need up to the full 1 cup.

For the Sauce

Sauté Aromatics

In a medium saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Simmer Sauce

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, dried oregano, 1 tsp salt, 1 tsp pepper, and 1 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and let simmer, uncovered, 15–20 minutes to thicken slightly. Stir occasionally. Taste and adjust seasoning. Stir in chopped fresh basil at the end of cooking.

For Assembling & Baking

Preheat Oven and Prepare Dish

Preheat oven to 375°F (190°C). Spread a thin layer (about 1/2–3/4 cup) of the tomato sauce across the bottom of a 9x13-inch baking dish to prevent sticking.

Layer the Eggplant

Arrange a single layer of fried eggplant slices over the sauce. Spoon more sauce over the eggplant (about 1–1 1/2 cups), then add a layer of mozzarella (about one-third of the cheese) and sprinkle with 1/3 cup grated Parmesan and a few torn basil leaves. Repeat this layering two more times (eggplant, sauce, mozzarella, Parmesan, basil) finishing with a top layer of sauce, remaining mozzarella, and remaining Parmesan.

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 bubbly and golden in spots and the casserole is heated through.

Rest and Serve

Allow the Eggplant Parmesan to rest 10 minutes after removing from oven so it sets and is easier to slice. Drizzle 1 tablespoon olive oil over the top, sprinkle remaining fresh basil leaves and 1/2 tsp freshly ground black pepper. Serve warm.