Eggplant Parmigiana Recipe

Prepare eggplant

Trim ends of eggplants and slice into 1/2-inch thick rounds. Lay slices in a single layer on a rimmed baking sheet, sprinkle both sides with kosher salt, and let sit 30 minutes to draw out moisture and bitterness. After 30 minutes, pat slices dry with paper towels and rinse briefly if very salty; pat completely dry.

Set up dredging stations

Place flour in a shallow dish. In a second shallow dish, whisk together eggs and 1 tablespoon milk until smooth. In a third shallow dish, combine breadcrumbs, 1 cup grated Parmesan, dried Italian seasoning, and black pepper.

Coat eggplant

Working in batches, dredge each eggplant slice in flour (shake off excess), then dip into the egg mixture, letting excess drip back, and finally press into the breadcrumb mixture to coat both sides. Place coated slices on a wire rack set over a baking sheet.

Pan-fry eggplant

Heat vegetable oil in a large skillet over medium heat until shimmering (about 350°F / oil should sizzle when a breadcrumb is tested). Fry eggplant slices in batches 2–3 minutes per side until golden brown and crisp. Do not overcrowd the pan. Transfer fried slices to a paper towel-lined baking sheet to drain and keep warm. Replenish oil as needed between batches.

Preheat oven

Preheat oven to 375°F (190°C).

Prepare baking dish

Spread 1 cup of marinara evenly in the bottom of a 9x13-inch baking dish (or similar size). This creates a saucy base so eggplant won't stick.

Layer eggplant and cheeses

Arrange a single layer of fried eggplant over the sauce. Spoon 1/2 cup marinara over the eggplant, dot with spoonfuls of ricotta if using (about 2 tablespoons per slice where desired), sprinkle with 1 cup shredded mozzarella and 1/3 cup grated Parmesan. Repeat layers (eggplant, 1/2 cup sauce, ricotta dollops, mozzarella, Parmesan) until all eggplant is used. Finish with remaining marinara and the remaining mozzarella and Parmesan so the top is well covered.

Bake until bubbly

Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and golden and sauce is bubbling. If you prefer a browned top, place under the broiler 1–2 minutes, watching closely to prevent burning.

Garnish

Remove from oven and let rest 10 minutes. Sprinkle with torn fresh basil leaves before serving.

Cook linguini

Bring a large pot of salted water to a boil. Add linguini and cook according to package instructions until al dente. Reserve 1 cup pasta water before draining.

Prepare serving sauce choices

Option A - Marinara: Warm remaining marinara in a saucepan over low heat. Toss drained linguini with a few tablespoons of warmed marinara and some reserved pasta water if needed to loosen. Option B - Garlic & Oil: In a skillet, warm 3 tbs olive oil over medium-low heat, add minced garlic and cook 30–60 seconds until fragrant (do not brown). Toss drained linguini in the garlic oil, adding reserved pasta water as needed, and season to taste with salt and pepper.

Plate

Place a portion of linguini (about 3 oz dry per serving cooked) on each plate, top with a slice or two of Eggplant Parmigiana, spoon extra sauce around as desired, and sprinkle additional grated Parmesan and basil. Serve hot.