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Ingredients
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Eggplants & prep
Sauce
Cheese & assembly
Method
Eggplants & prep
- 1
Slice and sweat
Trim the stem ends from the eggplants and slice crosswise into 1/4–1/2 inch (6–12 mm) rounds. Lay slices in a single layer on a rack or baking sheet and sprinkle both sides lightly with the 2 tsp salt. Let sit for 30 minutes to draw out bitterness and moisture; you will see beads of liquid form. After 30 minutes, rinse slices under cold water to remove excess salt and pat thoroughly dry with paper towels.
- 2
Set up dredging station
Place the 3 tablespoons flour in a shallow bowl. Beat the 2 eggs in a second shallow bowl until homogenous. Put the 1.5 cups breadcrumbs in a third bowl. If using, mix 1/4 cup grated Parmesan into the breadcrumbs for extra flavor. One by one, dredge each dry eggplant slice in flour (shake off excess), dip in beaten egg, then press into breadcrumbs to fully coat. Set coated slices on a clean tray.
- 3
Pan-fry the eggplant
Heat a large skillet over medium heat and add 3–4 tablespoons of neutral oil at a time (total about 3/4 cup available). Fry the breaded eggplant in batches so they don't crowd the pan; cook until golden brown and crisp on both sides, about 2–3 minutes per side. Add more oil between batches as needed. Transfer finished slices to a rack or paper-towel-lined plate to drain. You should have enough slices to make 3 layers in a 9x13 or medium baking dish.
Sauce
- 4
Make tomato sauce
In a medium saucepan, warm 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5–7 minutes. Add the garlic (minced or smashed) and cook for 30–60 seconds until fragrant. Stir in the 28 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1 teaspoon salt, 1 teaspoon dried oregano and 1/2 teaspoon sugar if using. Bring to a gentle simmer, then reduce heat and simmer uncovered for 15–20 minutes to thicken slightly and concentrate flavors. Stir in torn basil leaves at the end and remove from heat. Taste and adjust seasoning.
Cheese & assembly
- 5
Preheat oven and prepare cheeses
Preheat the oven to 375°F (190°C). Slice or tear the fresh mozzarella into roughly 1/4-inch pieces or 1-inch torn pieces so it melts evenly. Grate the Parmigiano-Reggiano if not pre-grated.
- 6
Assemble the parmigiana
Spread a thin layer (about 1/2–3/4 cup) of the tomato sauce on the bottom of a 9x13-inch (or similar) baking dish to prevent sticking. Arrange a single layer of fried eggplant slices over the sauce to cover the bottom. Spoon more sauce over the eggplant (about 3/4 cup), scatter torn mozzarella evenly, and sprinkle about 1/4 cup grated Parmesan and a few torn basil leaves. Repeat to make 2 more layers: eggplant, sauce, mozzarella, Parmesan, basil. Finish with a final thin layer of sauce, the remaining mozzarella, and the remaining Parmesan (or slightly less to avoid over-salting).
- 7
Bake
Cover the baking dish with foil (sprayed or tented so it doesn't touch the cheese) and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is bubbling and golden in spots. If you want a more browned top, switch to broil for 1–2 minutes watching carefully so it doesn't burn.
- 8
Rest and serve
Let the parmigiana rest for 10–15 minutes after removing from the oven to set. Drizzle 1 tablespoon extra-virgin olive oil over the top and garnish with fresh basil leaves. Slice into portions and serve warm.