Eggplant Parmigiana Recipe
Eggplant featuring our homemade breadcrumbs & marinara, topped with fresh mozzarella
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Ingredients
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Eggplant & Coating
Marinara & Assembly
Method
Eggplant Prep & Coating
- 1
Slice and sweat eggplant
Trim ends from the eggplants and slice into 1/2-inch rounds. Arrange slices in a single layer on a baking sheet or large tray, sprinkle both sides evenly with 2 tablespoons kosher salt. Let sit for 30 minutes to draw out moisture and bitterness. After 30 minutes, rinse slices under cold water to remove excess salt and pat dry thoroughly with paper towels.
- 2
Set up dredging station
Place the flour in a shallow bowl. In a second bowl, whisk the 3 eggs with 1/2 cup milk until smooth. In a third bowl, combine the 2 cups homemade breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon freshly ground black pepper.
- 3
Coat eggplant
Working in batches, dredge each eggplant slice first in flour (shake off excess), then dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat both sides well. Place coated slices on a wire rack or tray while you heat oil. Repeat until all slices are coated.
- 4
Fry until golden
Pour about 1 cup olive oil into a large skillet and heat over medium heat until shimmering and a pinch of breadcrumb sizzles (about 350°F if using a thermometer). Fry the coated eggplant slices in batches without crowding, 2 to 3 minutes per side, until golden brown and crisp. Transfer fried slices to a paper-towel-lined tray to drain. If oil darkens or gets crowded, replace or cool slightly before continuing.
Marinara & Assembly
- 5
Make marinara
In a medium saucepan, heat 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. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and half of the chopped fresh basil. Bring to a simmer, reduce heat to low, and simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
- 6
Preheat oven and prepare baking dish
Preheat oven to 375°F (190°C). Spread a thin layer (about 1/2 to 3/4 cup) of the warm marinara in the bottom of a 9x13-inch baking dish or similarly sized ovenproof dish.
- 7
Assemble layers
Arrange a single layer of fried eggplant slices over the marinara. Spoon about 1/3 of the remaining marinara over the slices, spreading gently to cover. Tear or slice the fresh mozzarella and distribute roughly half of it over the layer. Sprinkle with about 2 tablespoons grated Parmesan. Repeat: another layer of eggplant, 1/3 marinara, remaining mozzarella, and another 2 tablespoons Parmesan. Finish with the remaining eggplant arranged to cover, and spoon the remaining marinara over the top, then sprinkle the final 2 tablespoons Parmesan evenly.
- 8
Bake until bubbly
Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake another 10–15 minutes until cheese is melted, bubbling, and lightly golden. If you prefer a more browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.
- 9
Rest and garnish
Remove from oven and let rest for 10 minutes to set. Garnish with the remaining chopped fresh basil or whole leaves. Serve hot, slicing into portions.