Eggplant Parmigiana Recipe

Slice eggplant

Trim ends from the eggplants and slice crosswise into 1/4–1/2 inch thick rounds (about 12–16 slices total depending on size).

Sweat eggplant

Arrange slices in a single layer on a large rimmed baking sheet or cutting board. Sprinkle both sides lightly with coarse salt and let sit 30–40 minutes to draw out bitterness and water. You will see beads of moisture; pat slices dry with paper towels and rinse briefly if very salty, then pat dry again.

Set up dredging station

Place flour in a shallow bowl. In a second bowl, whisk eggs with milk and the freshly ground black pepper. In a third shallow bowl, combine breadcrumbs and 1/2 cup of the grated Parmigiano-Reggiano, mixing evenly.

Bread the slices

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

Pan-fry until golden

Heat about 1/4 inch depth of olive oil in a large skillet over medium heat until shimmering (about 350°F if using a thermometer). Fry eggplant slices in batches 2–3 minutes per side, until golden brown and slightly crisp. Transfer to a paper towel–lined tray to drain. Adjust heat as needed to avoid burning; add more oil between batches if necessary.

Optional oven finish

If slices absorb too much oil, place fried slices on a baking sheet and keep in a 200°F (95°C) oven to stay warm and slightly dry while you prepare sauce and assemble.

Sweat aromatics

In a medium saucepan, warm 2 tablespoons 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 minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed canned tomatoes, dried oregano, sugar (if using), and salt. Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, 15–20 minutes to concentrate flavors and thicken slightly.

Finish with basil

Taste and adjust seasoning. Stir in torn fresh basil leaves off the heat. Keep sauce warm until assembly.

Preheat oven and prepare dish

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

Layer eggplant

Arrange a single layer of fried eggplant slices over the sauce, slightly overlapping. Spoon about 1–1 1/2 cups sauce evenly over the layer. Scatter half of the sliced fresh mozzarella and a few torn basil leaves over the sauce, and sprinkle about 1/3 cup of grated Parmigiano-Reggiano.

Repeat layers

Make a second layer of eggplant, more sauce (another 1–1 1/2 cups), the remaining mozzarella, basil, and another 1/3 cup grated Parmigiano-Reggiano. If you have more slices, you may add a third lighter layer; reserve a little sauce and cheese for the top.

Top and bake

Finish with a final thin layer of sauce and the remaining grated Parmigiano-Reggiano. Cover the baking dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbly and lightly golden.

Rest and serve

Allow the Eggplant Parmigiana to rest 10–15 minutes out of the oven so it sets and slices cleanly. Garnish with a few fresh basil leaves, slice into portions, and serve warm, ideally with cooked pasta or crusty bread.