Eggplant Parmesano Recipe

Prepare eggplant

Trim the ends off the eggplants and slice into 1/2-inch (about 1.25 cm) thick rounds. Lay slices on a baking sheet or large platter and sprinkle both sides lightly with the coarse kosher salt. Arrange in a single layer and let sit 20–30 minutes to draw out bitterness and excess moisture.

Rinse and dry

After 20–30 minutes, rinse the eggplant slices under cold water to remove the salt, then pat very dry with clean kitchen towels or paper towels. Drying thoroughly helps the breading adhere and prevents splattering when frying.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and milk until homogenous. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, dried oregano, garlic powder, and black pepper; mix well.

Bread the eggplant

Working in batches, dredge each dry eggplant slice in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and press into the breadcrumb mixture to coat both sides evenly. Place breaded slices on a wire rack while you heat the oil. If time permits, let breaded slices rest 10 minutes to set the coating.

Pan-fry eggplant

Heat a heavy skillet (cast-iron or stainless) over medium heat and add enough olive oil to come about 1/8–1/4 inch up the side (about 1 cup). When the oil is shimmering but not smoking (approximately 350°F / 175°C), fry eggplant in batches so they do not crowd. Fry 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to avoid burning; add more oil between batches if it is absorbed. Transfer fried slices to a paper towel-lined plate or wire rack and season immediately with a light pinch of salt.

Sweat aromatics

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried basil, dried oregano, salt, pepper, and sugar (if using). Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 1–2 minutes of cooking, then remove from heat and keep warm.

Cook capellini

Bring a large pot of water to a rolling boil and add the tablespoon of salt. Cook the capellini according to package instructions (usually 2–4 minutes) until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta. Toss capellini with a drizzle of olive oil or a few spoonfuls of marinara and a splash of reserved pasta water to keep it from sticking; keep warm.

Assemble Eggplant Parmesano

Preheat oven broiler to high (or oven to 375°F / 190°C if you prefer moderate heat). Spoon a thin layer (about 1/2 cup) of warm marinara into the bottom of an oven-safe baking dish (large enough to hold eggplant in a single layer). Arrange a single layer of fried eggplant slices on top of the sauce. Spoon 1–2 tablespoons of marinara onto each slice, then top each with a slice of fresh mozzarella. If you have more eggplant, you can do a second layer: a few more tablespoons of marinara, eggplant, more sauce, and cheese. Finish with a light sprinkle of grated Parmesan.

Melt cheese

Place the baking dish under the broiler 4–6 inches from the heat for 2–4 minutes, watching carefully, until the mozzarella is melted, bubbly, and slightly golden. Alternatively, bake at 375°F for 10–12 minutes until cheese is melted. Remove from oven.

Plate and garnish

Place a generous portion of capellini on each serving plate. Spoon several eggplant slices with melted cheese and marinara alongside or on top of the pasta. Sprinkle with remaining grated Parmesan and chopped fresh parsley or basil. Serve immediately.