Eggplant Parmigiana Recipe

Slice and sweat

Trim the stem ends, then slice the eggplants into 1/3–1/2-inch thick rounds. Lay slices in a single layer on a rimmed baking sheet and sprinkle both sides with kosher salt. Let sit 30–40 minutes to draw out bitterness and moisture.

After sweating, rinse the salt off the eggplant under cold running water or wipe with a damp towel. Pat slices very dry with paper towels. Set aside.

Set up three shallow bowls: one with flour, one with beaten eggs whisked together with 3 tablespoons milk and a pinch of salt, and one with a mixture of panko breadcrumbs, 1/2 cup finely grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp freshly ground black pepper.

Working in batches, dredge each dry eggplant slice first in flour (shake off excess), then dip into the egg wash, letting excess drip, then press into the breadcrumb mixture on both sides to coat. Place breaded slices on a wire rack while you heat the oil.

Pour about 1/2–1 cup vegetable oil into a large skillet (enough to cover the bottom ~1/8–1/4 inch). Heat over medium-high until shimmering and a small breadcrumb sizzles on contact (about 350°F if using a thermometer).

Fry breaded eggplant in batches for 2–3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan. Transfer fried slices to a paper-towel-lined tray or a rack. If oil darkens, refresh with clean oil as needed.

Make the sauce

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute.

Add the 28 oz crushed tomatoes, dried oregano, 1 tsp salt, 1/2 tsp black pepper, and optional 1/2 tsp sugar. Bring to a simmer, reduce heat to low, and simmer gently 15–20 minutes to meld flavors. Stir in torn fresh basil leaves at the end.

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

Arrange a single layer of fried eggplant slices over the sauce. Spoon 1/3–1/2 cup sauce over the eggplant to cover each layer slightly. Top with one-third of the sliced mozzarella (arrange evenly) and sprinkle 1/4–1/3 cup grated Parmesan. Repeat to make 2–3 layers, finishing with sauce and remaining cheeses on top.

Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–15 minutes, until cheese is bubbly and golden at edges.

Let the Eggplant Parmigiana rest 10–15 minutes after baking to set. Garnish with chopped fresh parsley or basil before serving. Serve warm.