Eggplant Parmigiana Recipe

Trim the ends of the eggplants and slice them into 1/4- to 1/2-inch thick rounds. Aim for even thickness so they cook uniformly.

Lay the slices on a large tray or baking sheet in a single layer and sprinkle both sides with the 2 tbs salt. Let them sit for 30 minutes to draw out bitterness and moisture.

After 30 minutes, rinse each slice under running water to remove excess salt and blot both sides dry with paper towels or a clean kitchen towel. Press gently to remove as much moisture as possible.

Prepare three shallow dishes: one with the flour, one with the beaten eggs combined with 3 tbs milk, and one with the breadcrumbs mixed with 1/2 cup grated Parmigiano-Reggiano, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.

Working in batches, dredge each eggplant slice in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until well coated. Place coated slices on a wire rack or tray.

Pour 1/2 cup olive oil into a large skillet and heat over medium heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Fry eggplant slices in batches, 2–3 minutes per side, until golden brown and tender. Add more oil between batches as needed. Do not overcrowd the pan.

Transfer fried slices to a paper towel-lined plate to drain. If you prefer a lighter version, you can bake breaded slices at 425°F (220°C) for 15–20 minutes, flipping once, until golden.

In a medium saucepan, heat 2 tbs extra-virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, 1 tsp dried basil, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). If the sauce seems very thick, add up to 1/4 cup water to reach a saucy consistency.

Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to meld flavors. Taste and adjust seasoning.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish.

Spread about 1/2 cup of the tomato sauce in the bottom of the prepared dish to prevent sticking.

Arrange a single layer of fried eggplant slices over the sauce (overlapping slightly is fine). Spoon additional sauce over the eggplant, about 3/4–1 cup, then distribute one-third of the mozzarella and sprinkle about 1/4 cup grated Parmigiano-Reggiano and a few torn basil leaves.

Repeat for two more layers: eggplant, sauce, mozzarella, Parmigiano and basil. Finish with a final thin layer of sauce, remaining mozzarella (or a light sprinkle if you prefer less cheese) and the remaining Parmigiano on top.

Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes until cheese is bubbling and lightly golden.

If you like a more browned top, place under the broiler for 1–2 minutes while watching closely to prevent burning.

Let the Eggplant Parmigiana rest for 10–15 minutes so it sets, then garnish with the remaining fresh basil leaves before serving.